Menu


MEZEDAKIA
(Small plates)

SOUR DOUGH BREAD    4.9

PITA BREAD 2.0 per piece

TARAMA    8.9

TZATZIKI    8.9

TIROKAFTERI 9.5

SPLIT PEA 8.9

SKORDALIA 8.9

MELIZANOSALATA 8.9

MIXED DIPS 14.9

3 dips of choice from above plus pita bread

MARINATED OLIVES 7.5

FETTA 12.0

SARDINES 12.0

TOURSI 8.9

Cabbage, green peppers, fennel, zucchini in a white vinegar and herb brine.

OCTOPUS TOURSI 14.9

Baby octopus in a brine of oregano, garlic, white vinegar, lemon zest.

TIROPITES 4pcs 14.9

Feta, ricotta and kasseri filling.

SPANAKOPITES 4pcs 15.9

Spinach, feta, dill and shallot filling wrapped in filo pastry.

BBQ HALOUMI   16.5

BBQ slices of haloumi served with olive paste and honey peppered figs.

BAKED KASSERI FILO PIE   16.5

Kasseri baked in the oven with a filo topping and served with a thyme honey glaze.

VINE DOLMATHES 15.9

Homemade vegetable and herb rice filling served with an avgolemono sauce.

MIXED ROASTED LAHANIKA 16.5

Spanish onion, shiitake mushroom, peppers, eggplant, zucchini, asparagus, pumpkin.

FRIED CALAMARI   18.9

Lightly floured whole calamari deep fried and served with ouzo mayonnaise.

FRIED WHITEBAIT 16.9

Lightly floured whitebait served with ouzo mayonnaise and lemon.

BBQ OCTOPUS 19.9

Served with a roasted spicy capsicum and tomato sauce.

BBQ CALAMARI 18.9

Served with split pea dip.

PRAWN SAGANAKI 19.9

Baked in oven with a rich tomato sauce, crumbled feta and fresh coriander and toasted pita bread.

GARLIC PRAWNS 19.9

Prawns cooked in olive oil, garlic and parsley in a hot pot.

SOUZOUKAKIA 17.9

Meatballs slowly cooked in a rich tomato sauce served on manestra.

FRIED ZUCCHINI 16.5

Lightly floured and deep fried zucchini chips served with a lemon herb yoghurt dressing.

PEAS 11.9

Sautéed buttered peas with leeks.

BAKED FETTA 14.9

Fetta, tomato, capsicum, olive oil, oregano and lemon juice.

GIGANTES 8.9

Roasted butter beans in a rich tomato braise with crumbled sour dough paximadia croutons.

BAKED POTATOES 9.9

Lemon, oregano and olive oil baked potatoes.

YIAYIAS CHIPS 9.9

Chips with crumbled fetta and a fried egg.

FRIES 7.9

SOUVLA, SKARA KAI FOURNO
(From the kontosouvli, grill and oven)

PORK/CHICKEN SOUVLAKI 5.9 per stick

LAMB SOUVLAKI 6.5 per stick

PORK/CHICKEN OFF THE SPIT 23.0

LAMB OFF THE SPIT 26.0

PORK NECK 400g 26.5
Marinated in garlic, mustard, paprika, red wine, puree onions, sage and rosemary. Served with celeriac skordalia.

KING PRAWNS 300g 32.0
Marinated in olive oil, garlic, white wine, parsley, lemon zest. Served with chickpea puree, crispy chickpeas, capers and roasted red capsicum.

CHICKEN 400g 24.9
Roasted Maryland fillet served with a salad of shredded lettuce, crispy pastourma and mayonnaise.

 

LAMB SKARAS 27.0
Perama classic of twice cooked lamb forequarter finished on the bbq and served with herbed lemon yoghurt and spiced lentils.

LAMB METAXA 23.0
Marinated lamb strips slow cooked in a creamy Metaxa brandy sauce with mushrooms and cherry tomatoes, topped with haloumi and served with sour dough bread.

MOUSSAKA 23.0
Layers of eggplant, potato and mince, topped with béchamel sauce.

GEMISTA 16.9
Tomatoes filled with rice, tomato and fresh herbs, topped with a rich tomato sauce.

WHOLE BABY SNAPPER 32.0
Served with a side of horta and grilled red peppers.

Salads
(Fresh Salads)

GREEK SALAD   14.9
Tomato, cucumber, capsicum, fetta, olives, oregano, extra virgin olive oil.

GREEKSLAW  12.5
Green cabbage, purple cabbage, chinese cabbage, carrot, currants, apple, mustard mayonnaise.

POTATO SALAD 12.5
Steamed potato, mayonnaise, shallots, sliced onions, dill, crispy pastourma.

WATERMELON SALAD 14.0
Watermelon, fetta cheese, sugar roasted almonds, mint and a honey vanilla balsamic vinaigrette.

HORTA (When Available) 10.9
Wilted wild greens with a garlic, dill and lemon olive oil marinade.

VANILLA BEAN ICE CREAM   7.0
3 scoops of house made vanilla bean ice cream.

LOUKOUMATHES   9.0
6 greek style ball doughnuts, soaked in a spiced sugar syrup and served with mixed crushed nuts and dusted cinnamon powder.

CARAMEL BAKLAVA ICE CREAM   12.5
The original layered vanilla bean ice cream, caramel fudge and baklava nuts.

BOUGATSA   11.5
Baked filo pastry with a vanilla semolina custard filling served with a scoop of vanilla bean ice cream.

PATSAVOURA   10.5
WET MOP – Northern Greek style baklava which is soaking in syrup and served with clotted cream.

RIZOGALO ME FRAOLA   11.0
Warmed vanilla and cinnamon rice pudding served with strawberries marinated in mint and tsipouro and a strawberry coulis.

$45 per head

Tarama, Tzatziki, Toursi
Greek Salad
Pita Bread
BBQ Haloumi
Tiropites
Fried Calamari
BBQ Octopus
Mix of Lamb and Pork Souvlakia
Chicken of the Spit
Fries

Extra course from Mezedakia
add $5 per person

Menu items and prices subject to change depending on seasonal availability.

NO SPLIT BILLS

2% SURCHARGE ON CREDIT CARD PAYMENTS,

CORKAGE $3.00 PER PERSON

CAKEAGE $1.50 PER PERSON