BBQ Haloumi. Photo by Cynthia, The Food Pornographer.
Garlic and melted kasseri cheese on flat pita with fresh Rosemary
Half plate / Full plate
Tarama, Split pea, Tzatziki. Served with toasted pita bread.
Salted & cured trout roe with pureed potato, garlic & lemon juice, toasted pita bread
Served with toasted pita bread.
Served with toasted pita bread.
Chicken liver pate flavoured with Metaxa brandy and Mavrodaphne wine, grilled sourdough.
Freshly smoked eggplant blended with coriander, cumin, lemon juice, sour cream and kasseri. Served with toasted pita bread.
Prawns and a pastourma paste wrapped in a thin filo pastry. Deep fried and coated in black sesame seeds. Served with a chickpea and fennel puree.
BBQ Haloumi served with heirloom tomato, mint and honey pepper figs.
My mum’s vine dolmathes with a herbed rice vegetable filling, served with egg lemon sauce.
BBQ Calamari served with an ouzo lemon sauce
Greek street food version of bubble & squeak. Greek sausage baked with chips, capsicum tomato sauce, fetta, egg sunny side up.
Baked eggplant stuffed with tomato, herbs and onion. Spicy yoghurt sauce.
Field mushrooms roasted in garlic, rosemary, thyme, crumbled feta.
BBQ octopus, lemon and garlic vinaigrette, roasted capsicum sauce.
Pork neck roasted and BBQ’d. Served Athenian style with Dijon mustard, sliced tomato and onion
Deep fried whole school prawns, toasted flaked almonds with classic ancient Greek sauce of garum and honey
PORK BELLY BAKLAVA – Twice cooked pork belly with a date and pistachio filling
A Plastira is a wooden board that the women of the village use to stretch and roll out filo. Our pastry is hand rolled and made to order, baked fresh and served straight from the oven. Wait time can be up to 30 mins.
Twice cooked pork belly with date and pistachio filling, date mastic sauce, pork crackling
Prawns and scallops with a cayenne pepper, coriander and flaked almond cream sauce. Served with a cos lettuce and cucumber ribbon salad with an olive oil vinaigrette dressing.
Lamb from the spit. Photo by Cynthia, The Food Pornographer.
Served with toursi, tzatziki and your choice of Greek salad, pita bread or chips. Check for availability
Perama’s famous slow braised lamb shoulder marinated in paprika, garlic and olive oil. Bbq’d and served with baked lemon oregano potatoes, steamed string beans
Spiced pork and beef kefte, barbecued and served with a walnut celeriac puree, minted peas and crumbled feta.
Layers of fried potato, eggplant, mixed mushrooms, truffle paste, creamy béchamel sauce. Ricotta, preserved lemon & baby spinach salad
An old Constantinople classic. Quail and eggplant twice cooked in a honey, vanilla and vinegar sauce
Filo pot pie of monkfish and vegetables in an egg and lemon sauce
Thinly sliced pan-fried chicken breast, lemon, oregano, white wine, cream, steamed broccolini, green beans
Traditional Aegean pasta in a tarama and shellfish sauce. Served with a selection of the day’s catch
Fried slices of zucchini with a lemon, rosemary dipping sauce
Salad of shredded cabbage, carrot, apple, herbs, apple and seeded mustard mayonnaise
Watermelon, manouri cheese, candied almonds, vanilla and honey vinaigrette
Amaranth leaves steamed in a lemon, dill and olive oil marinade
CARAMEL BAKLAVA ICE CREAM
2 scoops of extra virgin olive oil infused ice-cream with dried figs and pistachio
Sliced layers of vanilla bean ice-cream, caramel fudge and baklava nuts
Passionfruit semolina custard, baked then fried and served with passionfruit syrup, vanilla bean ice-cream
Layers of thin filo with salted caramel and peanut filling, served with mastic and marshmallow ice cream
A sweet spiced syrup soaked pastry with cinnamon, clove nut filling, clotted cream
Layers of sponge soaked in Greek coffee, halva mascarpone cream and Greek coffee mousse
A cinnamon and vanilla yoghurt curd sandwiched between crispy syrup soaked fried pastry. Served with mixed berries.
Kasseri : semi soft cow’s milk, like Gouda
Graviera : sheep and cow’s milk, like Pecorino
Manouri : soft sheep’s milk
A selection of desserts – loukomathes, bougatsa, caramel baklava ice cream, patsavoura
|Metaxa 5 Star||9|
|Metaxa 7 Star||12|
|Metaxa Grand Reserve||21|
|Five Kings Cyprus||8|
58 per person
Available for 2 or more people.
Please inform wait staff of any special dietary requirements.
Extra ouzomezedakia course 5 per person. Whole table participation.
‘Greek Mohito’ ~ Mastiha liquer, soda, muddled lemon, basil and mint
Gin, Metaxa brandy, orange juice and grenadine
Vodka, fresh lime, Greek sparkling sour cherry
|ITHACA ICED TEA
Gin, ouzo, white rum, masticha, fresh lemon, Coke and orange juice
|FIX LONG NECK||14|
Ouzo has its own way to be enjoyed with ouzomezedakia (appetizers served in small dishes). The rules that follow, without being binding, are a part of what in Greece we call the “The ritual of Ouzo”.
1st Rule: Face to face. Because, the time for Ouzo, is not just time for food. It’s about spending time with company.
2nd Rule: Opposites attract. The flavours accompanying Ouzo are contrasting and aggressive. Sour with salty, sweet with bitter, spicy with refreshing, with Ouzo always dominating.
3rd Rule: One for all and all for one. One meze from each type is enough. Meze is just to stimulate the taste buds and not to make our stomachs full.
4th Rule: With water or ice cubes, which gives Ouzo the right temperature, while with the addition of some water it gains the characteristic cloudiness that we all love.
5th Rule: Simplicity is essential. The appetizers should be small and able to be replenished quickly, in order for them to be discernible on the plate and offered more easily! However, above all, there is only one rule: improvise spontaneously..
Lesvos ~ soft and mild aromas and palate with extreme whitening.
|BARBAYIANNI APHRODITE 48%
Lesvos – Dry , mature and ripe and an overflow of sensation on the palate.
|BARBAYIANNI BLUE 46%
Lesvos ~ Sweet smell of aniseed and green herbs with a delicate palate.
|BARBAYIANNI GREEN 42%
Lesvos ~ Ultra light in taste but rich in flavour and aroma.
Lesvos ~ Dry liquorice palate with spicy notes & a hint of cardamom aromas.
|TSANTALI COLUMN 40%
Halkidiki ~ Spicy minty aromas with a grassy minty aniseed flavour.
|OUZO 12 38%
Volos ~ Clean fennel aromatic nose with a pronounced sweet liquorice palate.
Lesvos – Dry liquorice and smokey flavour with a dill leaf aroma.
Argos – A blend of fennel, coriander and mastiha with strong aromatics.
Served with 30ml of any of the above ouzo. (Dimino not available.) Mixed pickles, tarama, greekslaw, vine dolmatha, haloumi, feta.
|GREEK SPARKLING JUICES (lemon, orange, sour cherry, Gazoza)||6|
|COKE, DIET COKE, COKE ZERO, LEMONADE, SODA, TONIC||4|
|SOUROTI GREEK SPARKLING MINERAL WATER||9|
|IOLI GREEK STILL MINERAL WATER||9|
Tea & Coffee
|GREEK COFFEE, MACCHIATO, CAPPUCCINO, FLAT WHITE, LATTE, SHORT BLACK, LONG BLACK||4|
|GRECCHIATO, HOT CHOCOLATE, MOCHA||5|
|CARAMEL BAKLAVA MILKSHAKE||8|
|TEA – Earl Grey, English Breakfast, Peppermint, Chamomile, Green Tea, Nettle, Verbena||4|
I have personally selected the wines on this list as a representation of what I regard as the best Greece has to offer. They match perfectly with our style of food.
Greek winemakers approach wines with the idea that they are to be enjoyed and consumed with food. Their style is generally subtle, earthy and natural in palate. The nuances of the indigenous grapes begin to shine with some of the interesting flavours you will experience with our food.
Please don’t hesitate to ask for a taste of any of the above wines if you are only beginning to explore Greek wine. We would be more than happy to open a bottle for you to sample and join us on a journey to experience Greek wines.
I would also like to thank the Ipermachos family from Miloway Wines, David Lamb from Art and Vine Wines, Douglas Lamb Wines, Andrew Cameron from Dejavu Wines. Their support and commitment to importing great Greek wines has opened a new understanding of the burgeoning resurrection of the Greek wine industry.
David Tsirekas – Executive Chef/Director
Trebbiano, Muscat ~ Aromas of apricot, lemon and honey. delicate lemon taste and a long finish.
Agiorgitiko ~ Delicate pomegranate red cherry marmalade taste.
Roditis ~ A refined retsina that has a pleasant balance of pine resin & fruity grapes
Savatiano ~ Fresh and light with a balance of tropical fruit and fine acid.
Roditis, Malagousia ~ Refreshing flavours of lychee, pineapple, lime and grapefruit
Assyrtiko ~ Lemon and lime citrus fruit. Pleasant acidity, great length
Assyrtiko ~ Citrus Blossom, apricot, honey, chamomile.
Malagousia ~ Aromatic, ripe fruit, hints of citrus
Chardonnay, Batiki, Roditis – Exquisitely balanced, fresh long aftertaste
Agiorgitiko ~ Light and fruity with red currants and hint of spice.
Agiorgitiko, Cabernet Sauvignon ~ Full bodied, ripe red and black currents, tobacco, plum
Xinomavro, Merlot, Syrah ~ Dark red, complex nose. Soft at first and finishes rich.
Xinomavro, Limniona ~ Ripe blackberries, leather, vanilla, white pepper. Medium bodied.
Mavrodaphne, Merlot ~ Deep in colour with a nose of leather and a palate of blackcurrant.
Mandilaria, Mavrotragano ~ Medium bodied with fine tannins, complex aromas of red fruit, hints of prune and leather
Mavrotragano ~ Once upon a time an extinct grape variety was genetically revived. A rich bouquet of vanilla, mocha, toffee