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.


OUR TRAPEZIA

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

LUNCH TRAPEZI 55pp
Minimum of 2 guests.
Whole table participation.

Tarama (df)
Greekslaw (v / gf)

Calamari (df)
Saganaki Cheese (v / gf)
Chicken (gf / df)

Potatoes (vegan / gf)

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

Tarama (df)
Tomato Salad (v / gf)
Kingfish Carpaccio (gf / df)

Greek San Choy Bau (vegan / gf)
Tempura Cod
Barramundi Moussaka
Chicken (gf)

Galaktoboureko

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

Tarama (df)
Tomato Salad (v / gf)

Kingfish Carpaccio (gf / df)
Saganaki Scallops (gf)

Kritharaki (Greek Risotto)
Snapper Fricasse (gf)
Lamb (gf)

Potatoes (vegan / gf)

Semifreddo
Crémeux


MODERN GREEK, INTERNATIONAL INFLUENCE
DESIGNED TO BE SHARED

COLD MEZZEDES

TARAMA 17
Halva / pickled cucumber / radish / crostini / olive oil (df)

SYDNEY ROCK OYSTERS (MINIMUM 3)
Natural 4.50
Passionfruit foam 5
Finger lime caviar / ponzu dressing 5

TOMATO SALAD 22
Heirloom tomatoes / Mizithra (goat’s cheese) / capers / tarragon vinaigrette / olives / pistachio crostini (v / gf)

MYCONIAN SALAD 20
Artichoke / spinach / fennel bulb / passionfruit-mango emulsion
(vegan / gf)

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

MARINATO 29
Seafood salad / prawns / scallops / cherry tomatoes / radish / citrus dressing
(gf / df)

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


HOT MEZZEDES

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

BROCCOLI & CAULIFLOWER SALAD 22
Beetroot / wafu sauce / fennel (vegan / gf)

STUFFED MISO EGGPLANT 22
Tomato / onion / herbs / capsicum coulis / crispy smoked chickpeas
(vegan / gf)

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

CALAMARI 25
Lime & passionfruit dressing / caper gremolata (df)

TEMPURA COD 27
“Olivier” salad / beetroot aioli

SAGANAKI SCALLOPS 29
Tomato coulis / sweet chilli relish / feta mousse (gf)

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


PIATA

SPAGHETTI GRECIA 28
Garlic / extra virgin olive oil / chilli / parsley / paprika crumb (vegan)

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

BARRAMUNDI MOUSSAKA 36
Barramundi / zucchini / eggplant / tomato sauce / béchamel

KRITHARAKI (GREEK RISOTTO) 35
Orzo / Blue Eye Cod / prawn broth / dashi

BLUE EYE COD 40
Grilled / carrot purée / avocado cream / baked potatoes (gf / df)

SNAPPER FRICASSE 39
Spinach / endive / avgolemono / fennel (gf)

BARRAMUNDI 38
Dashi broth / seasonal vegetables / capers / lime (gf)

KINGFISH PLAKI 39
Potatoes / onions / fresh parsley / tomato sauce / extra virgin olive oil (gf / df)

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

PORK 35
Oven roasted / leek / celery / lemon sauce (gf)

LAMB 38
Souvla style / crackling / potato purée / pistachio crumble (gf)

BEEF 36
Shin ragu / mushrooms / Greek herbs / mavrodaphne / grape tomatoes
(gf / df)


SIDES

BREAD 5
Warmed sourdough / olive oil (v)

POTATOES 12
Oven baked / thyme / sea salt / olive oil (vegan / gf)

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


DESSERT

GALAKTOBOUREKO 18
Filo pastry / custard / vanilla ice cream / cinnamon

SEMIFREDDO 17
Lemon / yuzu / almond crumble / meringue

CREMEUX 18
Callebaut chocolate / passionfruit / coco crumble

PAVLOVA 17
Seasonal fruit / whipped coconut cream (vegan, gf)


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