Spaghetti. Locally caught calamari slow cooked in a house made light tomato sauce with a hint of garlic, chilli and coriander | E: $15, M: $25 |
Grilled eggplant and quinoa salad. Rocket, fennel, fresh herbs and pomegranate dressing | $16 |
Sweet potato wedges | $7 |
Warmed large greek olives. Tiddaliks marinated with garlic, lemon & rosemary | $6 |
Greek salad with kalamata olives, tomato, cucumber, red capsicum and onion. Served with roasted lamb meatballs, whipped feta and fresh herb and garlic dressing | $18 |