Taramosalata
$18Ταραμοσαλάτα
Whipped smoked cod roe, lemon and cold-pressed Kalamata oil, served with charred pita from the coals.
Seafood
Kalí Órexi
The Menu
Το Μενού
Everything is cooked to order over ironbark charcoal and meant to be passed across the table. Ask us about tonight's market fish — it changes with the tide.
Small plates, made for sharing
Mezze & To Begin
Μεζέδες
The Greek table begins slowly. Dips pounded in a mortar, warm pita from the coals, and a dozen little plates that arrive all at once — the way our yiayiá insisted it should be.
Melitzanosalata
$19Μελιτζανοσαλάτα
Eggplant burnt over charcoal, folded with garlic, red wine vinegar, walnut and pomegranate.
VegetarianGluten free
Saganaki Flambé
$24Σαγανάκι Φλαμπέ
Kefalograviera seared in the pan and set alight with Metaxa at your table. Finished with thyme honey and a squeeze of lemon. Ópa.
SignatureVegetarian
Dolmades & Tzatziki
$20Ντολμάδες
Vine leaves rolled each morning with rice, dill and mint, alongside strained sheep's yoghurt tzatziki.
VegetarianGluten free
A Note From The Kitchen
“Tell us what you cannot eat and we will feed you anyway. Every dietary need is handled by the same hands that made the phyllo — we simply cook you something else, and it will be just as good.”
Yiannis Papadakis · Executive Chef