1821 WELCOMES AN INTERNATIONAL COLLABORATION WITH BLUEFISH RESTAURANTS, GREECE.

THE MENU IS CURATED BY GEORGE ECONOMIDIS, 1821 EXECUTIVE CHEF, AND LUIZA GOMES, 1821 HEAD CHEF.

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OUR TRAPEZIA

For groups of 10+ guests please choose from one of our set menus. 10% service charge applies.

LUNCH TRAPEZI 55pp
Minimum of 2 guests.

Spicy Greek Feta (gf / v)
Calamari (df)

Greekslaw (v)
Chicken (gf / df)
Potatoes (vegan / gf)


1821 TRAPEZI 80pp
Minimum of 2 guests.
Whole table participation.

Spicy Greek Feta (gf / v)
Greek San Choy Bau (vegan / gf)
Keftedes (vegan / gf)

Greekslaw (v)
Yia Yia’s Chips (v / gf)
BBQ Lamb Shoulder (gf)

Galaktoboureko

KOSPETAS TRAPEZI 110pp
Minimum of 2 guests.
Whole table participation.

Tarama (df)
Kingfish Carpaccio (gf / df)

Sheftalia (gf)
Greek Risotto (Kritharaki)

Village Salad (v / gf)
Yia Yia’s Chips (v / gf)
Horta (vegan / gf)

BBQ Lamb Shoulder (gf)

Semi Freddo


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MODERN GREEK, INTERNATIONAL INFLUENCE
DESIGNED TO BE SHARED

COLD MEZZEDES

TARAMA (df / gf) 17
Halva / olives / olive oil /bread

SPICY GREEK FETA (gf / v) 17
Hot Peppers / bread

SYDNEY ROCK OYSTERS (gf / df) (min 3) 4.5
Natural

TASTING PLATE 22
Selection of dips / olives / Greek olive oil / bread

VILLAGE SALAD (v / gf) 20
Cherry tomatoes / cucumber / roasted red pepper / Spanish onion / herbs / olives / capers / feta curd

GREEKSLAW (v / gf) 18
Cabbage / carrot / currants / apple / toasted almonds / spiced corn / graviera / herbs / aioli

SARDINES (df / gf) 22
Marinated / warm extra virgin olive oil / dill / chilli / za’atar / lemon / capers

KINGFISH CARPACCIO (gf / df) 28
Yuzu kosho / lemon juice / ponzu / olive oil / cucumber / ichimi


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HOT MEZZEDES

GREEK SAN CHOY BAU (vegan / gf) 6 (MINIMUM 3)
Smashed roasted vegetables / herbs / rice / betel leaf / ichimi

YIA YIA’S CHIPS (vegan / gf) 21
Crumbled feta / oregano/ fried egg

KEFTEDES (vegan / gf) 21
Fried/ beetroot/ chickpea/ tahini sauce/ lemon

SAGANAKI CHEESE (v / gf) 26
Vlahotiri / honey / mint / oregano / lemon

CALAMARI (df) 25
Fried / lime dressing / capers / ichimi

SPANAKOPITA (v / gf) 22
Filo pastry / spinach / ricotta / feta / herbs

SAGANAKI PRAWNS (gf) 28
Tomato coulis / sweet chilli relish / feta mousse

GRILLED OCTOPUS (gf / df) 29
Sashimi style / fava purée / confit onions / cherry tomatoes / ponzu / olive oil

SHEFTALIA (gf) 29
Pork sausage / onion/ parsley/ roasted pine nuts / spinach rice / lemon


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PIATA

SPAGHETTI GRECIA (vegan) 26
Garlic / extra virgin olive oil / chilli / parsley / paprika crumb

TRUFFLE MOUSSAKA (v) 35
Potato gratin / eggplant / mixed mushroom / truffle / béchamel

PASTITSIO 33
Beef ragu / tomato sauce / bechamel

GREEK RISOTTO (KRITHARAKI) 35
Orzo / blue eye cod / prawn broth / dashi

BARRAMUNDI (gf) 38
Caper broth / seasonal vegetables / lime

BLUE EYE COD (gf / df) 40
Grilled / radicchio / citrus / fennel

CHICKEN (gf / df) 35
Slow cooked roulade / okra / tomato sauce / olive oil

PORK BELLY (gf / df) 36
Porchetta / sweet potato skordalia / wild rocket / pomegranate

BBQ LAMB SHOULDER (gf) 45
Slow cooked / tzatziki / cucumber / fennel / mint/ dill / ichimi


SIDES

POTATOES (vegan / gf) 12
Lemon roasted / sea salt / olive oil

HORTA (vegan / gf) 15
Wilted greens / flake salt / lemon juice / olive oil

BREAD (v) 5
Lagana bread or pita bread *gf available on request


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DESSERT

GALAKTOBOUREKO 19
Filo pastry / custard / vanilla ice cream / cinnamon

SEMIFREDDO 17
Lemon / meringue

MAHALEPI (vegan / df) 17
Watermelon / vanilla / strawberry / rose syrup

CHOCOLATE BROWNIE
Halva cheesecake / pasteli / sour cherry sorbet

VANILLA CUSTARD ICE CREAM 5
1 scoop


Please note card payments incur a 1.65% surcharge.
10% surcharge applies to public holidays.
10% service charge to tables of 10 or more.