Dining Menu
Dips & Nibbles
Oysters 6 each
Natural or mignonette (gf, df)
Trio of Dips 24
Eggplant, whipped feta, sun-dried tomato, flatbread (gfo)
Warm Mediterranean Olives 13
(v, gf, df)
Zucchini Chips 13
Ricotta salata
Mezes
Halloumi Saganaki 24
Smoked honey, thyme
(add stracciatella + 6)
Tomatoes 18
Heirloom tomatoes, vincotto, dill, sunflower seeds (gf, v)
(add stracciatella + 6)
Local Crispy Squid 21
Tartar mayo
King Prawn 16
Charcoal-grilled with garlic, chilli & parsley (gf, df)
White Anchovies 22
Olive oil, Spanish onion, capers, pine nuts, bread (df)
Souvlaki 22
Charcoal-grilled beef, labneh, mint (gf)
Octopus Carpaccio 33
Leek emulsion, lemon, chives (gf, df)
Large Mezes
Market Fish 38 / 72
Salsa vierge, fried capers, lemon (gf, df)
Slow-Cooked Lamb 42 / 80
12h slow-cooked, chermoula (gf, df)
Wagyu Steak (250g / 500g) 52 / 100
Charcoal-grilled, salsa verde (gf)
Chicken Souvlaki 36/68
Harissa-marinated, off the skewer (gf)
(add stracciatella +6)
Spinach & Ricotta Agnolotti 32
Zucchini cream, parmesan
(add stracciatella +6)
Sides
Flatbread 7
Za’atar and garlic oil (v)
Broccolini 18
Spicy pepitas, dukkah, lemon (v, gf, df)
Baby Cos 16
Pecorino vinaigrette, sumac pangrattato (gfo,vo)
Shoestring Fries 16
Rosemary salt, tartufo sauce (vo, gf, df)
Lemon Potatoes 18
Parsley, oregano (gf, df, v)
Cucumber Salad 16
Pomegranate dressing, sesame (gf, df, v)
Desserts
Seasonal Fruit 16
Poached, crumble, coconut yoghurt (v)
Chocolate Crème Brûlée 16
Salted dark chocolate (gf)
Baklava Ice Cream 18
Pistachio, filo pastry
gf – gluten free, gfo – gluten free option, v – vegan, vo– vegan option, nf - nut free, nfo - nut free option
10% weekend surcharge 15% public holiday (to cover higher wages)