Dinner Menu

Cured fish roe mouse with olive oil and lemon juice

Yogurt with cucumber, garlic, olive oil and dill

Creamy, potato goodness with the pop of mashed raw garlic

Mashed roasted eggplant with garlic, sundried tomato, shallots and lemon olive oil

Straight from the island of Santorini! Creamy yellow split peas, caramelized onions, garlic and thyme drizzled with olive oil

Crisp zucchini fritters from the island of Crete. Flavours include zucchini, green onion, feta cheese...

Cabbage leaves stuffed with juicy mince and rice, topped with a delicious thick lemony sauce

Grilled Haloumi topped with a Kalamata balsamic glaze d, topped with Cretan figs

Chef Leonidas secret North Eastern Aegean Island delight... a magical fusion of Kefalograviera Cheese & Honey

Tomatoes, cucumbers, onion, kalamata olives and feta cheese dressed with salt, pepper, oregano and Corinthian olive oil

Octapus marinated in olive oil, vinegar and lemon

Traditionally prepared Octopus from the island of Paros, marinated and chargrilled

A dish traditionally prepared on the Greek islands and especially in small psarotavernes (fish taverns) Wild caught prawns pan tossed with onion, garlic and feta in tomato salsa served with charred bread

Classic seafood tavern dish found in all 2,000 Greek islands, fried squid rings cooked with Greek herbs served with a big squeeze of lemon

Lemon oregano oven baked potatoes

A version of French fries that get cooked in olive oil, which is healthy, sprinkled with salty feta cheese.

Flavour packed meatballs with a rich and scented tomato sauce

A classic Greek fried meatball dish tantalizingly seasoned with fresh parsley

Blanched Greek Wild Leafy Greens served with some extra virgin olive oil and lemon juice.

Staple of the Greek Diet since the ancient times. There are even references to Horta in Pythagoras’s ancient scripts (450BC)

From Konstantina's Grandfathers ( Papou Arthur) Island Kythera, tender eggplants with a hearty tomato sauce, luxurious creamy béchamel, and cheese