The philiosophy of the Greek table is that we share our experience together through food, drink, conversation and good times. With this in mind this menu is tailored for the maximum enjoyable experience as share plates. The dishes go from the lightest in palate to the heaviest.

OUR TRAPEZIA

For groups of 10+ guests you are required to select one of our Trapezia menus with an additional 10% service charge.

LUNCH TRAPEZI 55 PER PERSON
Minimum 2 people. Whole table participation.

Mixed dips & bread
Saganaki cheese
Greekslaw

BBQ lamb shoulder
Yia Yia's Chips

Caramel baklava ice cream

TSIREKAS 78 PER PERSON
Minimum 4 people. Whole table participation.

Mixed dips & bread
Saganaki cheese
Greekslaw
Greek san choy bau
Ouzo cured salmon
Pork belly baklava

BBQ lamb shoulder
Yia Yia's Chips
Horta

Caramel baklava ice cream

KOSPETAS TRAPEZI 110 PER PERSON
Minimum 4 people. Whole table participation.

Mixed dips & bread
Imambaldi
Octopus carpaccio
Wild green pie
Prawn manti

BBQ lamb shoulder
BBQ chicken
Yia Yia's Chips

Chocolate bougatsa
Caramel baklava ice cream


FOOD

PAPOUS SPICED OLIVES 15
Leek, orange peel, green chilli, whipped chilli feta and toasted bread

OYSTERS NATURAL 5 EA

OYSTERS WASABI PUNCH 6 EA
Wasabi, mayo, rice vinegar and ginger

OYSTERS OCTOPUS KILPATRICK 7 EAWorcestershire, onion and smoked octopus relish

OYSTERS OUZO LEMON GRANITA 8 EA
With scampi roe

TARAMA DIP 15
Swordfish roe dip with a choice of sourdough baguette or pita

MELITZANA 15
Smoked eggplant dip with a choice of sourdough baguette or pita 

TZATZIKI 15
Yoghurt, garlic, carrot and cucumber dip with a choice of sourdough baguette or pita

MIXED DIPS 15
A selection of each with a choice of sourdough baguette or pita

GREEK SAN CHOY BAU 9 EA
Smashed roasted tomato filled with herb and vegetable rice served in iceberg cups with yogurt lemon dressing

BBQ CORN 15
Coated in kalamata olive aioli and grated graviera cheese

VILLAGE SALAD 19
Tomato, cucumber, Spanish onion, red capsicum, radish, feta, olives, oregano and extra virgin olive oil

GREEKSLAW 16
Cabbage, carrot, currants, apple,, toasted almonds, spiced corn, graviera, mixed herbs with buttermilk aioli

HORTA 14
Wilted seasonal wild greens served with lemon and apple cider vinegar, roasted garlic and olive oil dressing

BRAISED BROCCOLI 14
Slow braised broccoli with toasted almonds, lemon peel and chopped chilli

YIA YIA'S CHIPS 15
Crumbled feta, mountain oregano and fried egg

OUZO CURED SALMON 28
Skordalia, paximadia crumb and toasted almonds with mulberry and pomegranate dressing

BEEF TARTARE 26
Crispy kataifi, smoked eggplant and quail egg with fresh herbs and lemon emulsion

 

OCTOPUS CARPACCIO 29
South Australian octopus pressed and thinly sliced with a salsa of shallots, capers, pickled cucumber, lime, lemon, candied olives and extra virgin olive oil

SAGANAKI CHEESE 28
Oven baked vlahotiri served with crumbled fresh honeycomb, lemon zest, thyme and candied olives

IMAMBALDI 24
Stuffed thin eggplants with tomato, onion, leek, shallots, parsley, mint and dill served with split pea puree

PRAWN MANTI 30
Egg pasta dumplings with carrot puree, feta, candied pecans. burnt butter currant dressing and fried mint leaves

FRIED WHITEBAIT 26
Lightly dusted and served with ouzo mayo

LOBSTER HILOPITES 36
Lobster tail meat tossed with Cretan egg noodle pasta, assyrtiko wine, ocean trout roe, parsley, olive oil, garlic and grated bottarga

WILD GREEN PIE 30
Chicory, amaranth, endives, spinach, leek, mixed herbs and jasmine rice wrapped in filo pastry served on smokey eggplant purèe

PORK BELLY BAKLAVA 28
Date and pistachio, crispy filo pastry served with date and mastic sauce

KALAMAKI 28
Mini souvlaki with mustard mayo and tomato, onion and parsley salad

MUSHROOM TRUFFLE MOUSSAKA 36
Potato gratin, eggplant, mixed mushrooms and truffle, béchamel sauce with apple mint fennel salad

BBQ CHICKEN 37
Served with artichoke purée, Jerusalem artichoke chips and chicken jus

BBQ LAMB SHOULDER 42
Slow roasted then grilled served with wilted silverbeet, leek and herbed yoghurt

HONEY GLAZED KINGFISH 44
Oven roasted skinless fillet with a honey, garos, coriander seed glaze served with pickled cucumber and pearl barley almond pilaf

MAVRODAPHNE BEEF CHEEKS 48
Celeriac puree, Mavrodaphne wine jus and grilled cocktail onions

SEAFOOD MANESTRA 46
Blue eye cod, black mussels, clams, Moreton Bay bug, orzo, chilli, garlic and currants in a rich tomato sauce


DESSERT

MELAMAKARONA 7 EA
Honey, cinnamon and walnut shortbread biscuits made by David's mum

CHOCOLATE BOUGATSA 17
Chocolate semolina custard filling served with white chocolate sauce and mint ice cream

LEMNOS LEMON TART 17
Shortcrust base with lemon custard filling served with mixed berry compote and meringue

 

CARAMEL BAKLAVA ICE CREAM 17
Layered with vanilla bean ice cream, caramel fudge and baklava nuts

RED WINE SPICED PEAR 17
Served with pistachio and olive oil ice cream.

GREEK CHEESE PLATE 30
Smoked Metsovone cheese, barrel aged feta, manouri cheese, Cretan graviera, assorted fruit, spoon sweets and sesame crisps