Menu

The Menu

Served from 12.00pm onwards

Starters 

£13.90 for two courses Tues-Sun, 12-6.00pm excluding dishes with * and large salads

£16.90 for three courses, Tues-Sun, 12-6.00pm excluding dishes with * and large salads

Olives  & Tapenades

Olive Pate: green and black olive pate, served with breadsticks V, GF

Cretan Olive selection: Green stuffed olives with red peppers, Green Stuffed Olives with Almonds and Green olives  V, GF
Add roasted chilli and roasted basil and garlic olives

Dips & Appetizers

Stuffed vine leaves with rice and dill, drizzled with fresh lemon juice and extra virgin olive oil, served with Greek style yoghurt V, GF

Tzatziki: Greek style yoghurt with cucumber, garlic, dill, olive oil and vinegar, served with pitta V, GF |GF pitta bread

*Lentils with herring: Lentils with herring, honey and rosemary served with pitta bread   GF

Aubergine relish (GTAward 2014): aubergine with red wine vinegar, smoked black tea and garlic. Served with fresh avocado and pitta bread V, GF

Dip selection: tzatziki, aubergine relish with smoked tea, flaming red pepper. Served with breadsticks  V, GF

Houmous with Cretan chilli extra virgin olive oil and paprika, served with pitta bread (contains sesame seeds V, GF

Taramasalata served with pitta bread

Mini Pie: Feta and Spinach Pie. Served with yoghurt V

Gigantes (Greek Butter Beans) cooked with flaming red pepper and Cretan chilli olive oil sauce V, GF 

TIGANITA-FRIED APPETIZERS

Papatokeftedes: fried potato balls with parsley, dill, mint and egg served with tzatziki V

Melitzanokeftedes: fried aubergine balls with Cretan Kefalotiri cheese served with handmade smoked Mediterranean ketchup and cucumber  V

Fried calamari served with taramasalata and green salad

*Mixed Fried Meze: calamari, aubergine balls, potato balls, tzatziki, taramasalata, pitta bread

Deep fried feta cheese in filo pastry with sesame and honey served with green salad, cucumber and olives drizzled with olive oil and balsamic vinegar V

 

Salads

Beetroot salad: Beetroots with yoghurt, garlic, vinegar and extra virgin olive oil V, GF

Greek Salad: tomato, feta cheese, cucumber, onions, olives, extra virgin olive oil V, GF 

Green avocado salad: green salad with avocado, cherry tomatoes, Cretan Graviera cheese (made from the mixture of cow’s, goat’s and sheep’s milk. Graviera has a sweet and fruity taste.) extra virgin olive oil and balsamic vinegar V, GF

Mains


*Thracian Kleftiko:
boneless lamb (GTAward 2015) with peppers, tomatoes, onions, extra virgin olive oil, halloumi cheese wrapped in baking paper & slowly cooked in the oven. Served with rice and yoghurt GF

Mavrodafni moussaka: Two layers of fried slices of aubergines and potatoes, minced beef meat with tomato and sweet red wine (Mavrodafni) sauce (GTAward 2013) and béchamel. Served with feta cheese and green salad  GF

*Soutzoukakia: beef and lamb meatballs with a sweet tomato sauce enriched with 12 spices. Served with rice and yoghurt
Add Cretan chilli olive oil and flaming red pepper dip

Beef stifado with sweet red wine sauce (GTAward 2013) served with handmade goat milk pasta (GTA 2014)

*Greek Sea Bream cooked with handmade lemon & olive oil marmalade (GTAward 2015) and Mediterranean herbs (sage & tangerine zest). Served with green salad or oven roasted potatoes  GF

Chicken souvlaki with handmade tomato and Katiki Cheese dip (PDO-sheep & goat milk), served with pitta bread, yoghurt and green salad GF
GF
pitta bread

Gigantes (Greek Butter Beans) cooked with flaming red pepper spread and Cretan chilli olive oil, carrots, onions and celery served with olives, feta cheese and dill gherkins  V, GF

Stuffed peppers: Stuffed peppers with rice, tomato garlic sauce (GTAward 2012) and fresh herbs (dill, parsley and spearmint). Served with green salad and feta cheese V, GF

Briam: Oven roasted aubergines, courgettes, potatoes, peppers, onions, tomato sauce & feta cheese. Served with pitta bread V, GF

Papatokeftedes: fried potato balls with parsley, dill, mint and egg served with tzatziki and green salad V

Melitzanokeftedes: fried aubergine balls with Cretan Kefalotiri cheese served with handmade smoked Mediterranean ketchup and green salad  V

*Fried calamari served with taramasalata and green salad

 

GREEK MEZE PLATTERS-SHARING IS CARING!

*Mixed Fried Meze: calamari, aubergine balls, potato balls, tzatziki, taramasalata, pitta bread

*Traditional Greek Meat Meze: kleftiko, soutzoukakia, souvlaki, tzatziki, green salad, pitta bread and olives

*Traditional Greek Vegetarian Meze: stuffed peppers, briam, aubergine balls, beetroot salad, tzatziki, pitta bread

Desserts

 Baklava: rich, sweet pastry made of layers of filo pastry filled with chopped walnuts and sweetened and held together with honey syrup add ice-cream V

 Portokalopita (orange pie): filo pastry mixed with yoghurt, fresh orange juice, orange and aniseed marmalade (GTAward 2014) and olive oil add ice-cream V

 Galaktoboureko: semolina custard with vanilla and milk in filo pastry, drizzled with lemon syrup

 Ravani: traditional Greek coconut cake with syrup add chocolate ice-cream for  V

 Black cherry cake with cocoa and bitter almond & honey syrup add chocolate ice-cream  V

 Karydopita: walnut cake with cocoa and cognac add ice-cream V

Ice-cream with Black Cherry, Bitter Almond and Honey: Vanilla ice-cream with traditional Greek spoon sweet with whole cherry fruits, bitter almond and pure honey V, GF

 Greek yoghurt with fig spoon sweet in honey V, GF

 Greek yoghurt with honey & walnuts: Yoghurt with honey (fir tree and spring blossoms honey GTAward 2012) and roasted walnuts V, GF

 Greek Cheese & Breadsticks Platter: Cretan Graviera cheese, feta cheese, grilled  manouri cheese (served cold)  in olive oil with Mediterranean herbs served with breadsticks, olives in honey & tomato chutney with thyme & oregano  V, GF

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