The philosophy of the Greek table is that we share our experience together through food, drinks, conversations and good times. With this in mind our menu is tailored to be shared with friends and family. The dishes are listed from the lightest in palate to the heaviest.


Menu designed by Head Chef Luiza.

OUR TRAPEZIA

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

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

Mixed dips & bread
Saganaki cheese (gf, v)
Greekslaw (gf, v)

BBQ lamb shoulder (gf)
Yia Yia's chips (gf, v)

Caramel baklava ice cream (gf)

1821 TRAPEZI 78 PER PERSON
Minimum 4 people. Whole table participation.

Mixed dips & bread
Dolmades (vegan)
Croquettes
Saganaki cheese (gf, v)
Calamari (gf, df)

BBQ lamb shoulder (gf)
Yia Yia's chips (gf, df)
Greekslaw (gf, v)

Caramel baklava ice cream (gf)

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

Mixed dips & bread
Croquettes
Prawn manti
Sardele (gf)
Pork belly baklava

BBQ lamb shoulder (gf)
BBQ spatchcock (gf, df)
Yia Yia's chips (gf, v)
Village salad (gf, v)

Caramel baklava ice cream (gf)
Pistachio cigar


FOOD

OYSTERS NATURAL 5 EA

TARAMA DIP 15
Swordfish roe dip with pita bread

MELITZANA 15
Smoked eggplant dip with pita bread

TZATZIKI 15
Yoghurt, garlic, carrot and cucumber dip with pita bread

MIXED DIPS 22
A selection of each with pita bread

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

GREEKSLAW 17
Cabbage, carrot, currants, apple, toasted almonds, spiced corn, graviera, mixed herbs with buttermilk aioli (gf, v)

DOLMADES 18
Beetroot leaves stuffed with rice, herbs, beetroot and pomegranate (gf, vegan)

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

CROQUETTES 19
Fried lamb, feta and tomato orzo balls with lemon yoghurt

CALAMARI 25
Fried with sumac and fennel seeds served with aioli (gf, df)

FETA FOURNOU 25
Baked feta and ricotta in vine leaves with marinated olives, grape tomatoes, rosemary and lemon (gf, v)

YIA YIA'S CHIPS 15
Crumbled feta, mountain oregano and fried egg (gf, v)

 

STUFFED EGGPLANT 24
Filled with tomato, onion and herbs served with skordalia, mint and lentil salad (vegan)

SAGANAKI CHEESE 28
Oven baked vlahotiri served with honey, mint, lemon zest and crumbled olives (gf, v)

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

SARDELE 30
Grilled sardines with chilli and garlic served with fennel, orange and lemon (gf)

BBQ PRAWNS 38
Grape salsa and vine leaf salt (gf, df)

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

GRILLED OCTOPUS 40
Lemon, extra virgin olive oil with tomato, onion and parsley salad (gf, df)

BBQ SPATCHCOCK 35
Spicy capsicum and anchovy puree and lemon (gf, v)

BAKED WHOLE SNAPPER 45
Lemon, Greek olive oil, dill, chilli and capsicum served with herb salad (gf, df)

MUSHROOM TRUFFLE MOUSSAKA 36
Potato gratin, eggplant, mixed mushrooms, truffle and béchamel sauce

BBQ LAMB SHOULDER 44
Slow roasted then grilled served with wilted silverbeet, leek and herbed yoghurt (gf)


DESSERT

MELONS 17
Crispy kataifi, watermelon sorbet, cantaloupe compote and fresh honeydew (vegan)

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

 

PISTACHIO CIGARS 17
Caramelised white chocolate, pomegranate and rose syrup

CHOCOLATE AND GLYKO PORTOKALI 17
Flourless chocolate mousse cake with orange compote and spiced praline (gf)