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Soupa Tis Imeras 8.0 Soup of the day (please ask our waiters)

Pita Bread and dip 12.5 Warmed pita bread served with Tarama, Tzatziki and Melitzana dips

Calamari Tiyanito 12.5: Baby Squid tossed in corn flour, fried and served with lemon wedges

Octopothi tis scharas 19.0 Char grilled octopus, marinated in red wine

Haloumi 12.5: Three Traditional Cypriot cheese grilled then seasoned

Arni Souvlaki 6.0: One lamb skewer marinated with oregano and lemon

Kotopoulo Souvlaki 4.0: One chicken skewer marinated with oregano and lemon

Dolmades 9.9: Rice and fresh herbs wrapped in vine leaves then slow cooked

Paithaki 4.0 : Lamb cutlet marinated with oregano & lemon

Kefalogravera Saganaki 15.0: Three delicous slices of cheese grilled then seasoned

Maritha 12.0: Crispy fried white bait

Spanakopita 4.9: 3 pieces of spinach, feta cheese and dill baked between layers of puff pastry


Arni Sti Souvla 22.0: Lamb slow cooked on a spit with lemon potatoes and salad

Corinthian Kotopoulo 24.0: (From the famous city of Corinthos) Chicken breast pocketed with graviera cheese on a bed of rice and creamy wine sauce

Greek Platters 35.0 per person: (minnimum of 2 people) Pita and dips, calamari, dolmades, spanakopita, haloumi, chicken souvlaki, lamb cutlets served with Greek Salad

Barramundi 26.5: Barramundi cooked over charcoals and served with lemon potatoes and Greek salad

Kids: •

Kids Souvlakia 8.0: One chicken skewer with tomato sauce, chips and small salad.

Sides: •

Horta 8.0: Steamed spinach with olive oil and lemon wedge

Greek Salad 8.0

Lemon Potatoes 8.0

Chips served with aioli 7.0

Desserts •

Bougatsa 8.0: light filo pastry filled with delicous vanilla custard

Rizogalo 6.0: traditional Greek rice pudding

Baklava 5.5: Layered Pastry & crushed nuts topped with honey syrup

Galaktoboureko 5.5: Semolina custard held by filo pastry & honey syrup

Dessert Platters 15.0 : Baklava, Galactobouriko, Kataifi & Turkish delight

Easter Sunday Lunch 5th May 2013  
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