BBQ Haloumi. Photo by Cynthia, The Food Pornographer.
Half plate / Full plate
Tarama, Beetroot & Feta, Tzatziki with toasted pita bread.
Salted & cured salmon roe with pureed potato, garlic & lemon juice.
Chicken liver pate flavoured with Metaxa brandy and Mavrodaphne wine.
Freshly smoked eggplant made fresh and blended with coriander, cumin, lemon juice, yoghurt and kasseri.
Served with heirloom tomato, mint and honey pepper figs.
Lightly floured calamari deep fried & served with OUZO tartare sauce.
My mum’s vine dolmathes with a herbed rice vegetable filling, served with egg lemon sauce.
Tarama flavoured savoury churros served with a preserved lemon and ouzo dipping aioli.
BBQ Greek style spiced pork and beef mince patty served with a tomato, mustard seed & cumin sauce, tzatziki.
Roasted Pumpkin, feta and sultanas fried and served on a bed of tzatziki with roasted pumpkin and sunflower seeds.
Field mushrooms roasted in garlic, rosemary, thyme and crumbled feta
Fillet of pan fried skate, bbq braised witlof, fried capers and a herb butter.
A variety of mixed baby carrots and beets slow roasted and served with a rye & graviera crumble, honey truffled feta kopanisti
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.
A specialty Smyrnan spice flavoured beef sausage wrapped in fresh filo and baked. Served with a creamy spetsofai-roasted capsicum, bell pepper, parsley sauce and mustard mayonnaise.
Twice cooked pork belly with a date and pistachio filling. Served with a date mastic sauce and pork crackling.
Lamb from the spit. Photo by Cynthia, The Food Pornographer.
Ask waiters for availability as serves are limited. Served with toasted pita bread, sumac spiced tomato, onion and tzatziki.
Perama’s famous slow braised lamb shoulder marinated in paprika, garlic & olive oil. Barbecued & served with a lemon and olive oil baste, with baked lemon oregano potatoes & steamed string beans.
Roasted eggplant stuffed with a layer of creamed potato, spiced eggplant & lentil stuffing & topped with a béchamel sauce.
BBQ swordfish coated in Xanthi’s dukkah , served with a caper wild rice pilaf and a tomato and mountain tea jam.
Slow roasted chicken marinated in a garlic and paprika finished off on the barbecue and served with chips, pita bread an Xanthi’s signature bbq sauce
Aromatic prawn and lobster curry encrusted with house made filo. Served with dill yoghurt and sourdough.
An original recipe from 1910. Layers of fried eggplant, potato, béchamel sauce and lamb braised in orange & cinnamon.
Steamed broccolini tossed with extra virgin olive oil, preserved lemon, toasted almonds and chilli.
Salad of shredded cabbage, carrot, apple, herbs in an apple and seeded mustard mayonnaise
Watermelon, manouri cheese, candied almonds,
vanilla honey vinaigrette
Topped with fried egg and crumbled feta.
CARAMEL BAKLAVA ICE CREAM
2 scoops of extra virgin olive oil infused icecream with dried figs and pistachio.
Sliced layers of vanilla bean ice cream, caramel fudge and baklava nuts.
Mixed berry bougatsa, berry coulis and vanilla bean ice cream.
Two types of ice cream desserts made from peanuts and hazelnuts. Served with a sour cherry coulis.
Flavours of Lesbos (Mytilene)
Liquorice flavoured parfait, pineapple fennel sorbet served with a liquorice tuile and pineapple syrup. Dusted with nutmeg.
A sweet spiced syrup soaked pastry with a cinnamon and clove nut filling. Served with clotted cream.
Layered custard sandwiched between a layer of puffed filo and pressed filo. Served with berry coulis, fresh berries and almond praline.
glass / bottle 375ml
glass / bottle 375ml
glass / bottle 375ml
Earl Grey, English Breakfast, Peppermint, Chamomile, Green Tea
58 per person
Available for 2 or more people.
Please note that for groups of 10 or more
we only offer the banquet menu.
Please inform wait staff of any special dietary requirements.
Extra course 5 per person. 15 per person for spit roast meat.
Whole table participation.
|MUDDLED MASTIC Greek Mojito ~ Masticha, muddled lemon and basil|
|XANTHI’S CHERRY Metaxa brandy, cherry brandy, orange juice and champagne|
|SANTORINI SUNSET Gin, Metaxa brandy, orange juice, Grenadine|
Apo to kalathi ouzo ~ from the ouzo cart
|An ‘ouzeria’ is a type of Greek tavern that serves ouzo, raki and tsipouro, consumed straight or accompanied with chilled water and ice cubes.|
|Enjoyed as an aperitif with ‘ouzomezedakia’ (sharing plates).|
|Receive complimentary pickled cabbage and peppered figs with every 200ml serve.|
Tsipouro & Raki
|A distilled spirit produced from the pomace and is high in alcoholic content.|
|ZIVANIA LOEL CYPRUS||8||41|
|PIRAIKI BIO PILS||12|
|All house spirit||nip 7 mix 9|
|METAXA 5 STAR||9|
|METAXA 7 STAR||12|
|FIVE KINGS CYPRUS||9|
|COKE, DIET COKE, ORANGE JUICE||4|
|GREEK SPARKLING JUICES (lemon, orange, sour cherry)||6|
|GAZOZA (Greek lemonade)||6|
|GREEK LEMON COLA||6|
|AVRA MINERAL WATER GREECE ~ 1 litre||9|
|LEMON, LIME AND BITTERS||5|
Whites ~ by the glass
|NICO LAZARDI SOLITAIRE NV TREBBIANO, MUSCAT SPARKLING||14|
|KIR YIANNI PETRA RODITIS 2009||12|
|NICO LAZARIDI LION D’OR WHITE CHARDONNAY 2010||11|
|ARGYROS ATLANTIS 2010 ASSIRITIKO||11|
|GAIA RITINITIS NOBILIS RODITIS RETSINA NV||12|
|NICO LAZARDI MAGIC MOUNTAIN WHITE 2010 SAUVIGNON BLANC||13|
Reds ~ by the glass
|KIR YIANNI AKAKIES ROSE 2010||12|
|KTIMA VOYA TZIS XINOMAVRO 2010||15|
|KTIMA DRIOPI AGIORGITIKO 2011||12|
|NICO LAZARIDI THE BLACK SHEEP SYRAH 2009||13|
|MYKONOS VINEYARD AEGEAN VINE RED 2009||11|
TREBBIANO, MUSCAT ~ Fine intense
and lingering bubbles of rose and honey aromas.
RODITIS ~ A refined retsina that has
a balance between pine resin and fruity grapes.
RODITIS ~ Dry, with a crisp lemon
and citrus flaovurs.
ASSIRTIKO ~ Subtle citrus nose, depth of
flavour and a long lasting fresh aftertaste.
WHITE 2010 MYKONOS
AIDANI, ATHIRI, ASSIRTIKO – Dominant aroma
of exotic fruits , buttery and clear aftertaste.
ASSIRTIKO ~ Exotic fruits, citrus palate
and a long crisp finish.
(VERY LIMITED RELEASE)
XINOMAVRO ~ Strawberry aromas,
sensual, rich and refreshing.
XINOMAVRO, MERLOT, SYRAH
Intense aromas, mild tannins and long aftertaste.
XINOMAVRO ~ Rich and robust palate with
aromas of sun dried tomato and truffles.
AGIORGITIKO ~ Velvety elegant palate of
butter and caramel with aromas of ripe red fruit.
MT PANGEON, THRACE
CABERNET SAUVIGNON ~ Luscious aroma
of berries and cinnamon. Full bodied.
MT PANGEON, THRACE
SYRAH ~ Rich well rounded velvety tannins
with flavours of caramel and figs.
CABERNET SAUVIGNON, MERLOT
~ Subtle characteristics of sweet spices.
CABERNET SAUVIGNON, CABERNET FRANC
Rich, deep, complex, ripe and complete.
VINE RED 2009 MYKONOS
MANDILARIA ~ Balanced and spicy
with fruit and oak flavours.
ANCIENT KLEONIA , NEMEA
AGIORGITIKO, SYRAH ~ The super Tuscan
of Greece. Rich and generous in palate.
Abundant in flavours of red forest fruits.
EVAN GELO 2010
SYRAH, VIOGNIER ~ Voted one of Europes finest.
Blackberry and spiced palate with a dry finish.
XINOMAVRO, MERLOT, CABERNET SAUVIGNON
Dark red, complex nose. Soft at first and finishes rich.
SANGIOVESE, CABERNET SAUVIGNON
~ Pungent aroma of cherries & candied plum.
SYRAH, MERLOT, GRENACH ROUGE
~ Rich & juicy in taste with soft tannins
and long lasting aftertaste.
MAVROTRAGANO ~ An extinct grape which has
been genetically revived. A Rich bouquet with a
palate of vanilla, mocha & toffee. Slight tannic finish.