Nostimo Restaurant Bar

Tarama - 90% whipped cod roe with lemon juice and garlic. Tzatziki - Hung yoghurt, garlic, cucumber, carrot. Tyrokafteri - Feta, ricotta, roasted red pepper, chilli

Lightly dusted in rice flour, ouzo mayonnaise

Chicken breast fillet, skordalia, grilled Florina peppers

Layers of roasted pork belly, filo pastry, date and pistachio, pork crackling. Date, mustard and mastiha sauce

Hand cut chips, mountain oregano, sea salt

Pulled lamb, ketchup, tzatziki, tomato, lettuce, chips

Served with chips and salad

Served with chips and salad

Tarama - 90% whipped cod roe with lemon juice and garlic. Tzatziki - Hung yoghurt, garlic, cucumber, carrot. Tyrokafteri - Feta, ricotta, roasted red pepper, chilli

Tomato, cucumber, capsicum, Spanish onion, radish, kalamata olives, barrel aged feta, extra virgin olive oil, mountain oregano

Mixed cabbages, carrot, currants, mint, apple, toasted almonds, toasted spiced corn, kasseri, mustard mayonnaise

Florina pepper dipping sauce

Sovereign Hill lamb, braised for 8 hours, finished on the grill for smoky finish, herbed yoghurt, wilted leek and spinach. Add on +$5PP

Calamari, Greek tartare, octopus, kataifi prawns

Tarama - 90% whipped cod roe with lemon juice and garlic. Tzatziki - Hung yoghurt, garlic, cucumber, carrot. Tyrokafteri - Feta, ricotta, roasted red pepper, chilli

Mixed dips, haloumi, dolmathes, olives

Florina pepper dipping sauce

Locally sourced Pandelyssi Haloumi, honey truffle dressing, mixed sesame seeds

Mixed vegetable, jasmine rice, mixed herb and spice filling, vine leaves. Made by our resident Aunties. Egg lemon sauce

Greek style boat shaped pizza from Constantinople. Spinach, feta, ricotta

Calamari, Greek tartare, octopus, kataifi prawns

Grilled haloumi, cos lettuce, tomato, olive tapenade, red capsicum sauce. Served with side of chips

Lettuce, tartare, Spanish onion, pickle, dill, lemon juice, served with side of chips

Milk bun, pulled lamb, slaw, tzatziki, mustard mayonnaise, pickle

tba by waiter; Please check with your waiter for today's variation. Served with mixed green salad

With Greek style tartare

With chips, Greek salad, skordalia

Lamb forequarter pieces cooked on charcoal grill, potatoes, wilted spinach, herb yoghurt

With chips, mixed green salad, Kalamata olive butter

Tomato, cucumber, capsicum, Spanish onion, radish, kalamata olives, barrel aged feta, extra virgin olive oil, mountain oregano

Mixed cabbages, carrot, currants, mint, apple, toasted almonds, toasted spiced corn, kasseri, mustard mayonnaise

Radicchio, mixed fresh herbs, cos lettuce, baby spinach, olive oil, honey balsamic dressing, candied walnuts

Hand cut chips, mountain oregano, sea salt

Homemade ouzo sorbet with a mixed berry salad. Recommended Accompaniment: Pallini Limoncello, Italy $7

Slow-cooked lemon curd crusted tart, complemented with a fresh cinnamon cream. Recommended Accompaniment: Skinos Mastiha of Chios on the rocks $7.50

Macerated mixed berries with mint. Recommended Accompaniment: Karellas Mavrodaphne of Patra $7

Semolina custard with fresh mango, wrapped in filo, baked, mango puree. Recommended Accompaniment: Flor de Sevilla orange Tanqueray and tonic $9.50

Layers of vanilla bean ice cream, caramel fudge, baklava nuts. Recommended Accompaniment: Samos Vin Doux, Moscato $6

Tarama - 90% whipped cod roe with lemon juice and garlic. Tzatziki - Hung yoghurt, garlic, cucumber, carrot. Tyrokafteri - Feta, ricotta, roasted red pepper, chilli

Tomato, cucumber, capsicum, Spanish onion, radish, kalamata olives, barrel aged feta, extra virgin olive oil, mountain oregano

Metsovone sheeps milk Graviera cheese, cooked on grill, finished in oven, fresh thyme, oregano, honey peppered figs and walnuts

Layers of roasted pork belly, filo pastry, date and pistachio, pork crackling. Date, mustard and mastiha sauce

Lightly dusted in rice flour, ouzo mayonnaise

Sovereign Hill lamb, braised for 3 hours, finished on the grill for smokey finish, herbed yoghurt, wilted leek and spinach

Slow roasted potatoes with lemon, olive oil, garlic and mountain oregano

Layers of vanilla bean ice cream, caramel fudge, baklava nuts

Tarama - 90% whipped cod roe with lemon juice and garlic. Tzatziki - Hung yoghurt, garlic, cucumber, carrot. Tyrokafteri - Feta, ricotta, roasted red pepper, chilli

Tomato, cucumber, capsicum, Spanish onion, radish, kalamata olives, barrel aged feta, extra virgin olive oil, mountain oregano

Metsovone sheeps milk Graviera cheese, cooked on grill, finished in oven, fresh thyme, oregano, honey peppered figs and walnuts

Layers of roasted pork belly, filo pastry, date and pistachio, pork crackling. Date, mustard and mastiha sauce

Lightly dusted in rice flour, ouzo mayonnaise

Sovereign Hill lamb, braised for 3 hours, finished on the grill for smokey finish, herbed yoghurt, wilted leek and spinach

Slow roasted potatoes with lemon, olive oil, garlic and mountain oregano

Layers of vanilla bean ice cream, caramel fudge, baklava nuts

Tarama - 90% whipped cod roe with lemon juice and garlic. Tzatziki - Hung yoghurt, garlic, cucumber, carrot. Tyrokafteri - Feta, ricotta, roasted red pepper, chilli

Kalamata olive tapenade, green olive butter, marinated Greek olives, toasted pita bread

Shucked to order. Check with waiters with today's designation of origin. Natural, Balsamic and Citrus, Ouzo Granita and Chilli. Recommended Wine: Kir Yianni Paranga Sparkling NV, Chardonnay-Xinomavro-Moscato, Amyndeon $11

Metsovone sheeps milk Graviera cheese, cooked on grill, finished in oven, fresh thyme, oregano, lemon wedge

Locally sourced Pandelyssi Haloumi, honey truffle dressing, mixed sesame seeds

Hand cut chips, mountain oregano, sea salt

Wilted Chinese broccoli, chicory, endives, dill, Extra Virgin Olive Oil, lemon juice

Slow roasted potatoes with lemon, olive oil, garlic and mountain oregano

Seasoned leek stems topped with prunes, a drizzle of olive oil, garnished with lemon balm

Florina pepper dipping sauce

Mixed vegetable, jasmine rice, mixed herb and spice filling, vine leaves. Made by our resident Aunties. Egg lemon sauce

Tomato, cucumber, capsicum, Spanish onion, radish, kalamata olives, barrel aged feta, extra virgin olive oil, mountain oregano

Mixed cabbages, carrot, currants, mint, apple, toasted almonds, toasted spiced corn, kasseri, mustard mayonnaise

Watermelon, manouri, figs, macadamia

Greek style boat shaped pizza from Constantinople. Spinach, feta, ricotta

Wild mushrooms, filo pastry, red and yellow capsicum pepperarde

Locally sourced fresh octopus, chilled spicy and sweet red pepper sauce, hot garlic vinaigrette marinade

Lightly dusted in rice flour, ouzo mayonnaise

WA sardine fillets, coated in a panko and herb crust, Greek style tartare

Mooloolaba prawns pan-fried in a rich Greek red sauce topped with a dodoni feta mousse

Olive buttered fish served with summer salad of kale, cos lettuce, rocket, broad beans, asparagus and dill, coated in a sweet mustard vinaigrette. Recommended Wine: Kir Yianni Paranga White 2017, Roditis-Malagouzia, Amyndeon $11

Chris Bolton line caught, deboned BBQ whole fish, wild green walnut pesto

Manti is a Northern Greek style dumpling which originated from the Mongolians and made its way to Greece via the Ottomans. Confit duck filling, Davidson plum and blueberry sauce, roasted garlic, duck crackling. Recommended Wine: Katogi Averof Rose 2017, Xinomavro, Metsovo $12

Chicken breast fillet, skordalia, grilled Florina peppers

Makedoniko pork, leek and wine sausage, mixed sliced capsicum, coriander and tomato relish

Layers of roasted pork belly, filo pastry, date and pistachio, pork crackling. Date, mustard and mastiha sauce

The original recipe translated for our modern times. Layers of potato, eggplant, slow braised lamb shoulder in orange and cinnamon, bechamel

Lightly spiced pork served with char-grilled seasonal stone fruits, topped with an orange glaze

Sovereign Hill lamb, braised for 8 hours, finished on the grill for smoky finish, herbed yoghurt, wilted leek and spinach. Recommended Wine: Alpha Estate Axia 2016, Syrah-Xinomavro, Florina $12

Pan fried chicken breast fillet, white wine, lemon juice, oregano, cream sauce, steamed broccolini

Homemade ouzo sorbet with a mixed berry salad. Recommended Accompaniment: Pallini Limoncello, Italy $7

Slow-cooked lemon curd crusted tart, complemented with a fresh cinnamon cream. Recommended Accompaniment: Skinos Mastiha of Chios on the rocks $7.50

Macerated mixed berries with mint. Recommended Accompaniment: Karellas Mavrodaphne of Patra $7

Semolina custard with fresh mango, wrapped in filo, baked, mango puree. Recommended Accompaniment: Flor de Sevilla orange Tanqueray and tonic $9.50

Layers of vanilla bean ice cream, caramel fudge, baklava nuts. Recommended Accompaniment: Samos Vin Doux, Moscato $6

Kir Yianni Paranga White, Malagouzia Roditis, Amyndeon. Akres Rose, Moschofilero Agiorgitiko, Peloponnese. Axia by Alpha Estate, Xinomavro Shyrah, Florina

Skouras prestige white, Moschofilero Alepou, Mantineia. Kir Yianni Paranga white, Malagouzia Roditis, Amyndeon. Katogi averof rose, Xinomavro, Metsovo. Geometria Lafazanis, Agiorgitiko, Nemea. Axia by Alpha Estate, Xinomavro Shyrah, Florina

Pulled lamb, ketchup, tzatziki, tomato, lettuce, chips

Served with chips and salad

Served with chips and salad

Pimm's and ginger ale, fresh strawberries, orange, cucumber

Katsaros tsipouro, cinnamon gomme, lemon, sparkling wine

Fiorente elderflower liqueur, hibiscus flower, sparkling wine

Otto's Athens vermouth, Kir Yianni Paranga sparkling, cointreau, orange bitters

Skinos mastiha liqueur of Chios, Don Julio Blanco, fresh lime juice

Johnnie Walker black label, Kings ginger liqueur, maple syrup, dash of lime juice, pickled ginger

Pampero Blanco rum, muddled lime, Pama, fresh pomegranate, gomme, mint, soda

Smirnoff Red vodka, muddled lychees, pineapple juice, Paraiso lychee liqueur, Chambord

Metaxa ouzo, midori, apple juice

Tanqueray gin, fresh lemon juice, homemade rosemary syrup from our garden

Brandy Metaxa 7 Star, tia maria, espresso, chocolate syrup, chocolate soil

Mango puree, fresh orange juice, raspberry cordial

Muddled lime, pomegranate and mint, topped with lemonade

Coconut cream, milk chocolate and muddled strawberries

Pepsi, Max, Solo, 7Up, Dry, Soda

Orange, Pineapple, Apple, Cranberry

Argum Blood Orange, Tonic

Latte, Cappuccino, Flat White and the usual suspects On full cream, skinny or soy milk

English Breakfast, Earl Grey, Camomile, Chai, Green and Peppermint

Tarama - 90% whipped cod roe with lemon juice and garlic. Tzatziki - Hung yoghurt, garlic, cucumber, carrot. Tyrokafteri - Feta, ricotta, roasted red pepper, chilli

Lightly dusted in rice flour, ouzo mayonnaise

Chicken breast fillet, skordalia, grilled Florina peppers

Layers of roasted pork belly, filo pastry, date and pistachio, pork crackling. Date, mustard and mastiha sauce

Hand cut chips, mountain oregano, sea salt

Tarama - 90% whipped cod roe with lemon juice and garlic. Tzatziki - Hung yoghurt, garlic, cucumber, carrot. Tyrokafteri - Feta, ricotta, roasted red pepper, chilli

Tomato, cucumber, capsicum, Spanish onion, radish, kalamata olives, barrel aged feta, extra virgin olive oil, mountain oregano

Mixed cabbages, carrot, currants, mint, apple, toasted almonds, toasted spiced corn, kasseri, mustard mayonnaise

Florina pepper dipping sauce

Sovereign Hill lamb, braised for 8 hours, finished on the grill for smoky finish, herbed yoghurt, wilted leek and spinach. Add on +$5PP

Calamari, Greek tartare, octopus, kataifi prawns

Tarama - 90% whipped cod roe with lemon juice and garlic. Tzatziki - Hung yoghurt, garlic, cucumber, carrot. Tyrokafteri - Feta, ricotta, roasted red pepper, chilli

Mixed dips, haloumi, dolmathes, olives

Florina pepper dipping sauce

Locally sourced Pandelyssi Haloumi, honey truffle dressing, mixed sesame seeds

Mixed vegetable, jasmine rice, mixed herb and spice filling, vine leaves. Made by our resident Aunties. Egg lemon sauce

Greek style boat shaped pizza from Constantinople. Spinach, feta, ricotta

Calamari, Greek tartare, octopus, kataifi prawns

Grilled haloumi, cos lettuce, tomato, olive tapenade, red capsicum sauce. Served with side of chips

Lettuce, tartare, Spanish onion, pickle, dill, lemon juice, served with side of chips

Milk bun, pulled lamb, slaw, tzatziki, mustard mayonnaise, pickle

tba by waiter; Please check with your waiter for today's variation. Served with mixed green salad

With Greek style tartare

With chips, Greek salad, skordalia

Lamb forequarter pieces cooked on charcoal grill, potatoes, wilted spinach, herb yoghurt

With chips, mixed green salad, Kalamata olive butter

Tomato, cucumber, capsicum, Spanish onion, radish, kalamata olives, barrel aged feta, extra virgin olive oil, mountain oregano

Mixed cabbages, carrot, currants, mint, apple, toasted almonds, toasted spiced corn, kasseri, mustard mayonnaise

Radicchio, mixed fresh herbs, cos lettuce, baby spinach, olive oil, honey balsamic dressing, candied walnuts

Hand cut chips, mountain oregano, sea salt

Homemade ouzo sorbet with a mixed berry salad. Recommended Accompaniment: Pallini Limoncello, Italy $7

Slow-cooked lemon curd crusted tart, complemented with a fresh cinnamon cream. Recommended Accompaniment: Skinos Mastiha of Chios on the rocks $7.50

Macerated mixed berries with mint. Recommended Accompaniment: Karellas Mavrodaphne of Patra $7

Semolina custard with fresh mango, wrapped in filo, baked, mango puree. Recommended Accompaniment: Flor de Sevilla orange Tanqueray and tonic $9.50

Layers of vanilla bean ice cream, caramel fudge, baklava nuts. Recommended Accompaniment: Samos Vin Doux, Moscato $6

Tarama - 90% whipped cod roe with lemon juice and garlic. Tzatziki - Hung yoghurt, garlic, cucumber, carrot. Tyrokafteri - Feta, ricotta, roasted red pepper, chilli

Tomato, cucumber, capsicum, Spanish onion, radish, kalamata olives, barrel aged feta, extra virgin olive oil, mountain oregano

Metsovone sheeps milk Graviera cheese, cooked on grill, finished in oven, fresh thyme, oregano, honey peppered figs and walnuts

Layers of roasted pork belly, filo pastry, date and pistachio, pork crackling. Date, mustard and mastiha sauce

Lightly dusted in rice flour, ouzo mayonnaise

Sovereign Hill lamb, braised for 3 hours, finished on the grill for smokey finish, herbed yoghurt, wilted leek and spinach

Slow roasted potatoes with lemon, olive oil, garlic and mountain oregano

Layers of vanilla bean ice cream, caramel fudge, baklava nuts

Tarama - 90% whipped cod roe with lemon juice and garlic. Tzatziki - Hung yoghurt, garlic, cucumber, carrot. Tyrokafteri - Feta, ricotta, roasted red pepper, chilli

Tomato, cucumber, capsicum, Spanish onion, radish, kalamata olives, barrel aged feta, extra virgin olive oil, mountain oregano

Metsovone sheeps milk Graviera cheese, cooked on grill, finished in oven, fresh thyme, oregano, honey peppered figs and walnuts

Layers of roasted pork belly, filo pastry, date and pistachio, pork crackling. Date, mustard and mastiha sauce

Lightly dusted in rice flour, ouzo mayonnaise

Sovereign Hill lamb, braised for 3 hours, finished on the grill for smokey finish, herbed yoghurt, wilted leek and spinach

Slow roasted potatoes with lemon, olive oil, garlic and mountain oregano

Layers of vanilla bean ice cream, caramel fudge, baklava nuts

Tarama - 90% whipped cod roe with lemon juice and garlic. Tzatziki - Hung yoghurt, garlic, cucumber, carrot. Tyrokafteri - Feta, ricotta, roasted red pepper, chilli

Kalamata olive tapenade, green olive butter, marinated Greek olives, toasted pita bread

Shucked to order. Check with waiters with today's designation of origin. Natural, Balsamic and Citrus, Ouzo Granita and Chilli. Recommended Wine: Kir Yianni Paranga Sparkling NV, Chardonnay-Xinomavro-Moscato, Amyndeon $11

Metsovone sheeps milk Graviera cheese, cooked on grill, finished in oven, fresh thyme, oregano, lemon wedge

Locally sourced Pandelyssi Haloumi, honey truffle dressing, mixed sesame seeds

Hand cut chips, mountain oregano, sea salt

Wilted Chinese broccoli, chicory, endives, dill, Extra Virgin Olive Oil, lemon juice

Slow roasted potatoes with lemon, olive oil, garlic and mountain oregano

Seasoned leek stems topped with prunes, a drizzle of olive oil, garnished with lemon balm

Florina pepper dipping sauce

Mixed vegetable, jasmine rice, mixed herb and spice filling, vine leaves. Made by our resident Aunties. Egg lemon sauce

Tomato, cucumber, capsicum, Spanish onion, radish, kalamata olives, barrel aged feta, extra virgin olive oil, mountain oregano

Mixed cabbages, carrot, currants, mint, apple, toasted almonds, toasted spiced corn, kasseri, mustard mayonnaise

Watermelon, manouri, figs, macadamia

Greek style boat shaped pizza from Constantinople. Spinach, feta, ricotta

Wild mushrooms, filo pastry, red and yellow capsicum pepperarde

Locally sourced fresh octopus, chilled spicy and sweet red pepper sauce, hot garlic vinaigrette marinade

Lightly dusted in rice flour, ouzo mayonnaise

WA sardine fillets, coated in a panko and herb crust, Greek style tartare

Mooloolaba prawns pan-fried in a rich Greek red sauce topped with a dodoni feta mousse

Olive buttered fish served with summer salad of kale, cos lettuce, rocket, broad beans, asparagus and dill, coated in a sweet mustard vinaigrette. Recommended Wine: Kir Yianni Paranga White 2017, Roditis-Malagouzia, Amyndeon $11

Chris Bolton line caught, deboned BBQ whole fish, wild green walnut pesto

Manti is a Northern Greek style dumpling which originated from the Mongolians and made its way to Greece via the Ottomans. Confit duck filling, Davidson plum and blueberry sauce, roasted garlic, duck crackling. Recommended Wine: Katogi Averof Rose 2017, Xinomavro, Metsovo $12

Chicken breast fillet, skordalia, grilled Florina peppers

Makedoniko pork, leek and wine sausage, mixed sliced capsicum, coriander and tomato relish

Layers of roasted pork belly, filo pastry, date and pistachio, pork crackling. Date, mustard and mastiha sauce

The original recipe translated for our modern times. Layers of potato, eggplant, slow braised lamb shoulder in orange and cinnamon, bechamel

Lightly spiced pork served with char-grilled seasonal stone fruits, topped with an orange glaze

Sovereign Hill lamb, braised for 8 hours, finished on the grill for smoky finish, herbed yoghurt, wilted leek and spinach. Recommended Wine: Alpha Estate Axia 2016, Syrah-Xinomavro, Florina $12

Pan fried chicken breast fillet, white wine, lemon juice, oregano, cream sauce, steamed broccolini

Homemade ouzo sorbet with a mixed berry salad. Recommended Accompaniment: Pallini Limoncello, Italy $7

Slow-cooked lemon curd crusted tart, complemented with a fresh cinnamon cream. Recommended Accompaniment: Skinos Mastiha of Chios on the rocks $7.50

Macerated mixed berries with mint. Recommended Accompaniment: Karellas Mavrodaphne of Patra $7

Semolina custard with fresh mango, wrapped in filo, baked, mango puree. Recommended Accompaniment: Flor de Sevilla orange Tanqueray and tonic $9.50

Layers of vanilla bean ice cream, caramel fudge, baklava nuts. Recommended Accompaniment: Samos Vin Doux, Moscato $6

Kir Yianni Paranga White, Malagouzia Roditis, Amyndeon. Akres Rose, Moschofilero Agiorgitiko, Peloponnese. Axia by Alpha Estate, Xinomavro Shyrah, Florina

Skouras prestige white, Moschofilero Alepou, Mantineia. Kir Yianni Paranga white, Malagouzia Roditis, Amyndeon. Katogi averof rose, Xinomavro, Metsovo. Geometria Lafazanis, Agiorgitiko, Nemea. Axia by Alpha Estate, Xinomavro Shyrah, Florina

Pulled lamb, ketchup, tzatziki, tomato, lettuce, chips

Served with chips and salad

Served with chips and salad

Pimm's and ginger ale, fresh strawberries, orange, cucumber

Katsaros tsipouro, cinnamon gomme, lemon, sparkling wine

Fiorente elderflower liqueur, hibiscus flower, sparkling wine

Otto's Athens vermouth, Kir Yianni Paranga sparkling, cointreau, orange bitters

Skinos mastiha liqueur of Chios, Don Julio Blanco, fresh lime juice

Johnnie Walker black label, Kings ginger liqueur, maple syrup, dash of lime juice, pickled ginger

Pampero Blanco rum, muddled lime, Pama, fresh pomegranate, gomme, mint, soda

Smirnoff Red vodka, muddled lychees, pineapple juice, Paraiso lychee liqueur, Chambord

Metaxa ouzo, midori, apple juice

Tanqueray gin, fresh lemon juice, homemade rosemary syrup from our garden

Brandy Metaxa 7 Star, tia maria, espresso, chocolate syrup, chocolate soil

Mango puree, fresh orange juice, raspberry cordial

Muddled lime, pomegranate and mint, topped with lemonade

Coconut cream, milk chocolate and muddled strawberries

Pepsi, Max, Solo, 7Up, Dry, Soda

Orange, Pineapple, Apple, Cranberry

Argum Blood Orange, Tonic

Latte, Cappuccino, Flat White and the usual suspects On full cream, skinny or soy milk

English Breakfast, Earl Grey, Camomile, Chai, Green and Peppermint

Tarama - 90% whipped cod roe with lemon juice and garlic. Tzatziki - Hung yoghurt, garlic, cucumber, carrot. Tyrokafteri - Feta, ricotta, roasted red pepper, chilli

Lightly dusted in rice flour, ouzo mayonnaise

Chicken breast fillet, skordalia, grilled Florina peppers

Layers of roasted pork belly, filo pastry, date and pistachio, pork crackling. Date, mustard and mastiha sauce

Hand cut chips, mountain oregano, sea salt

Tarama - 90% whipped cod roe with lemon juice and garlic. Tzatziki - Hung yoghurt, garlic, cucumber, carrot. Tyrokafteri - Feta, ricotta, roasted red pepper, chilli

Tomato, cucumber, capsicum, Spanish onion, radish, kalamata olives, barrel aged feta, extra virgin olive oil, mountain oregano

Mixed cabbages, carrot, currants, mint, apple, toasted almonds, toasted spiced corn, kasseri, mustard mayonnaise

Florina pepper dipping sauce

Sovereign Hill lamb, braised for 8 hours, finished on the grill for smoky finish, herbed yoghurt, wilted leek and spinach. Add on +$5PP

Calamari, Greek tartare, octopus, kataifi prawns

Tarama - 90% whipped cod roe with lemon juice and garlic. Tzatziki - Hung yoghurt, garlic, cucumber, carrot. Tyrokafteri - Feta, ricotta, roasted red pepper, chilli

Mixed dips, haloumi, dolmathes, olives

Florina pepper dipping sauce

Locally sourced Pandelyssi Haloumi, honey truffle dressing, mixed sesame seeds

Mixed vegetable, jasmine rice, mixed herb and spice filling, vine leaves. Made by our resident Aunties. Egg lemon sauce

Greek style boat shaped pizza from Constantinople. Spinach, feta, ricotta

Calamari, Greek tartare, octopus, kataifi prawns

Grilled haloumi, cos lettuce, tomato, olive tapenade, red capsicum sauce. Served with side of chips

Lettuce, tartare, Spanish onion, pickle, dill, lemon juice, served with side of chips

Milk bun, pulled lamb, slaw, tzatziki, mustard mayonnaise, pickle

tba by waiter; Please check with your waiter for today's variation. Served with mixed green salad

With Greek style tartare

With chips, Greek salad, skordalia

Lamb forequarter pieces cooked on charcoal grill, potatoes, wilted spinach, herb yoghurt

With chips, mixed green salad, Kalamata olive butter

Tomato, cucumber, capsicum, Spanish onion, radish, kalamata olives, barrel aged feta, extra virgin olive oil, mountain oregano

Mixed cabbages, carrot, currants, mint, apple, toasted almonds, toasted spiced corn, kasseri, mustard mayonnaise

Radicchio, mixed fresh herbs, cos lettuce, baby spinach, olive oil, honey balsamic dressing, candied walnuts

Hand cut chips, mountain oregano, sea salt

Homemade ouzo sorbet with a mixed berry salad. Recommended Accompaniment: Pallini Limoncello, Italy $7

Slow-cooked lemon curd crusted tart, complemented with a fresh cinnamon cream. Recommended Accompaniment: Skinos Mastiha of Chios on the rocks $7.50

Macerated mixed berries with mint. Recommended Accompaniment: Karellas Mavrodaphne of Patra $7

Semolina custard with fresh mango, wrapped in filo, baked, mango puree. Recommended Accompaniment: Flor de Sevilla orange Tanqueray and tonic $9.50

Layers of vanilla bean ice cream, caramel fudge, baklava nuts. Recommended Accompaniment: Samos Vin Doux, Moscato $6

Tarama - 90% whipped cod roe with lemon juice and garlic. Tzatziki - Hung yoghurt, garlic, cucumber, carrot. Tyrokafteri - Feta, ricotta, roasted red pepper, chilli

Tomato, cucumber, capsicum, Spanish onion, radish, kalamata olives, barrel aged feta, extra virgin olive oil, mountain oregano

Metsovone sheeps milk Graviera cheese, cooked on grill, finished in oven, fresh thyme, oregano, honey peppered figs and walnuts

Layers of roasted pork belly, filo pastry, date and pistachio, pork crackling. Date, mustard and mastiha sauce

Lightly dusted in rice flour, ouzo mayonnaise

Sovereign Hill lamb, braised for 3 hours, finished on the grill for smokey finish, herbed yoghurt, wilted leek and spinach

Slow roasted potatoes with lemon, olive oil, garlic and mountain oregano

Layers of vanilla bean ice cream, caramel fudge, baklava nuts

Tarama - 90% whipped cod roe with lemon juice and garlic. Tzatziki - Hung yoghurt, garlic, cucumber, carrot. Tyrokafteri - Feta, ricotta, roasted red pepper, chilli

Tomato, cucumber, capsicum, Spanish onion, radish, kalamata olives, barrel aged feta, extra virgin olive oil, mountain oregano

Metsovone sheeps milk Graviera cheese, cooked on grill, finished in oven, fresh thyme, oregano, honey peppered figs and walnuts

Layers of roasted pork belly, filo pastry, date and pistachio, pork crackling. Date, mustard and mastiha sauce

Lightly dusted in rice flour, ouzo mayonnaise

Sovereign Hill lamb, braised for 3 hours, finished on the grill for smokey finish, herbed yoghurt, wilted leek and spinach

Slow roasted potatoes with lemon, olive oil, garlic and mountain oregano

Layers of vanilla bean ice cream, caramel fudge, baklava nuts

Tarama - 90% whipped cod roe with lemon juice and garlic. Tzatziki - Hung yoghurt, garlic, cucumber, carrot. Tyrokafteri - Feta, ricotta, roasted red pepper, chilli

Kalamata olive tapenade, green olive butter, marinated Greek olives, toasted pita bread

Shucked to order. Check with waiters with today's designation of origin. Natural, Balsamic and Citrus, Ouzo Granita and Chilli. Recommended Wine: Kir Yianni Paranga Sparkling NV, Chardonnay-Xinomavro-Moscato, Amyndeon $11

Metsovone sheeps milk Graviera cheese, cooked on grill, finished in oven, fresh thyme, oregano, lemon wedge

Locally sourced Pandelyssi Haloumi, honey truffle dressing, mixed sesame seeds

Hand cut chips, mountain oregano, sea salt

Wilted Chinese broccoli, chicory, endives, dill, Extra Virgin Olive Oil, lemon juice

Slow roasted potatoes with lemon, olive oil, garlic and mountain oregano

Seasoned leek stems topped with prunes, a drizzle of olive oil, garnished with lemon balm

Florina pepper dipping sauce

Mixed vegetable, jasmine rice, mixed herb and spice filling, vine leaves. Made by our resident Aunties. Egg lemon sauce

Tomato, cucumber, capsicum, Spanish onion, radish, kalamata olives, barrel aged feta, extra virgin olive oil, mountain oregano

Mixed cabbages, carrot, currants, mint, apple, toasted almonds, toasted spiced corn, kasseri, mustard mayonnaise

Watermelon, manouri, figs, macadamia

Greek style boat shaped pizza from Constantinople. Spinach, feta, ricotta

Wild mushrooms, filo pastry, red and yellow capsicum pepperarde

Locally sourced fresh octopus, chilled spicy and sweet red pepper sauce, hot garlic vinaigrette marinade

Lightly dusted in rice flour, ouzo mayonnaise

WA sardine fillets, coated in a panko and herb crust, Greek style tartare

Mooloolaba prawns pan-fried in a rich Greek red sauce topped with a dodoni feta mousse

Olive buttered fish served with summer salad of kale, cos lettuce, rocket, broad beans, asparagus and dill, coated in a sweet mustard vinaigrette. Recommended Wine: Kir Yianni Paranga White 2017, Roditis-Malagouzia, Amyndeon $11

Chris Bolton line caught, deboned BBQ whole fish, wild green walnut pesto

Manti is a Northern Greek style dumpling which originated from the Mongolians and made its way to Greece via the Ottomans. Confit duck filling, Davidson plum and blueberry sauce, roasted garlic, duck crackling. Recommended Wine: Katogi Averof Rose 2017, Xinomavro, Metsovo $12

Chicken breast fillet, skordalia, grilled Florina peppers

Makedoniko pork, leek and wine sausage, mixed sliced capsicum, coriander and tomato relish

Layers of roasted pork belly, filo pastry, date and pistachio, pork crackling. Date, mustard and mastiha sauce

The original recipe translated for our modern times. Layers of potato, eggplant, slow braised lamb shoulder in orange and cinnamon, bechamel

Lightly spiced pork served with char-grilled seasonal stone fruits, topped with an orange glaze

Sovereign Hill lamb, braised for 8 hours, finished on the grill for smoky finish, herbed yoghurt, wilted leek and spinach. Recommended Wine: Alpha Estate Axia 2016, Syrah-Xinomavro, Florina $12

Pan fried chicken breast fillet, white wine, lemon juice, oregano, cream sauce, steamed broccolini

Homemade ouzo sorbet with a mixed berry salad. Recommended Accompaniment: Pallini Limoncello, Italy $7

Slow-cooked lemon curd crusted tart, complemented with a fresh cinnamon cream. Recommended Accompaniment: Skinos Mastiha of Chios on the rocks $7.50

Macerated mixed berries with mint. Recommended Accompaniment: Karellas Mavrodaphne of Patra $7

Semolina custard with fresh mango, wrapped in filo, baked, mango puree. Recommended Accompaniment: Flor de Sevilla orange Tanqueray and tonic $9.50

Layers of vanilla bean ice cream, caramel fudge, baklava nuts. Recommended Accompaniment: Samos Vin Doux, Moscato $6

Kir Yianni Paranga White, Malagouzia Roditis, Amyndeon. Akres Rose, Moschofilero Agiorgitiko, Peloponnese. Axia by Alpha Estate, Xinomavro Shyrah, Florina

Skouras prestige white, Moschofilero Alepou, Mantineia. Kir Yianni Paranga white, Malagouzia Roditis, Amyndeon. Katogi averof rose, Xinomavro, Metsovo. Geometria Lafazanis, Agiorgitiko, Nemea. Axia by Alpha Estate, Xinomavro Shyrah, Florina