On Saturday the 15th and Sunday the 16th of October Amalthea is organizing an event featuring dishes from the Ioanian islands (Corfu, Zante, Ithaca, Lefkada, Kefalonia).
Please check our menu and book a table as soon as possible as we have limited seats (Ionian menu served from 12.00PM onwards)!
2 course meal: £20.00
3 course meal: £24.00
Bring your own Wine!
To book a table call us on 0113 267 2888 or book online: https://amaltheabistro.co.uk/book-a-table/
Menu (Served from 12.00PM onwards)
Potato skordalia: potato, garlic, onion, spring onion, balsamic vinegar, extra virgin olive oil
Taramasalata served with pitta bread
Tzatziki: yoghurt, cucumber, garlic, olive oil, balsamic vinegar, served with pitta bread
Olive Pate (green and black olive pate) served with breadsticks
Olive selection: green olives, green olives stuffed with red pepper, green olives stuffed with almonds
Dip selection: tomato and Greek Grappa dip, moussaka dip, aubergine relish served with breadsticks
Greek salad: tomato, cucumber, peppers, onion, feta cheese, olives, olive oil, balsamic vinegar
Green salad: rocket, spinach, tomato, cucumber, Amelie Elixir balsamic vinegar (with cranberry & cherry juice, clove cinnamon & coriander), Graviera cheese
Corfu Pastitsada with veal cooked in tomato sauce with cinnamon, garlic, white wine, cloves bay leaves, nutmeg, cumin and all spice, served with handmade chilopites (Greek style tagliatelle)
Corfu Bourdeto with sea bass. The fish is cooked in a spicy tomato sauce with liberal amounts of hot red pepper, flaming red pepper sauce and chilli olive oil. Served with green salad.
Kefalonian meat pie:a mixture of veal and lamb cooked in a tomato wine sauce with vegetables including carrots, potatos and leeks with cinnamon, bay leaves, garlic, cinnamon, nutmeg and marjoram in filo pastry. Served with yoghurt and green salad.
Ithaca & Kefalonia chicken tsepera: the chicken for the dish is marinated overnight in a heady brew of oregano, smashed garlic, salt, pepper and olive oil. Then it is baked in a covered casserole with tomato sauce, wine, lemon juice and potatoes.
Zante aubergines skordostoubi: aubergines cooked with extra virgin olive oil infused with tomato sauce, garlic, paprika, vinegar and many garlic cloves, hence its name, which derives from the Greek word for garlic (skordo). Served with grated Kefalotiri cheese and pitta bread.
Karydopita (walnut pie) with cocoa, cognac and drizzled with lemon juice servedc with chocolate ice-cream
Ravani coconut cake with semolina and rich lemon syrup
Portokalopita (orange pie) yoghurt, olive oil, fresh lemon juice, orange marmalade with aniseed (Great Taste Award 2015) mixed with filo pastry and drizzled with syrup
Baklava: sweet pastry made of fillo filled with chopped walnuts and sweetened and held together with honey syrup (Great Taste Award 2014), served with vanilla ice-cream
1 The Crescent
tel: 0113 267 2888
email: [email protected]