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.
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


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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)


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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)


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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

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

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


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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.