Meet our Summer ’19 Menu

“I have designed this menu to take you on a journey of the flavours and traditions of the Hellenes through the ages. The Hellenic cuisine spans back as one of the oldest of all civilizations since 1000 BC. Some will be traditional and some will be contemporary and ideas that have travelled through time.

In all that time Hellenes and friends of Philhellenes have been eating one way…SHARING. Sharing their table and homes, their food, their stories and their love of togetherness.”

– David Tsirekas – Chef In Residence

We are introducing some exciting new dishes on this menu. Here are some of our favourites:

  •  Zucchini & Eggplant Crisps: Served with florina pepper dipping sauce
  •  Tuna Tartare: Diced tuna, fennel, shallots, Greek basil, Ouzo jelly, smoky eggplant puree, tomato crisps, lemon
  • Prawn Manti: Greek style dumplings with prawn filling served with carrot puree, candied walnuts, burnt butter currant dressing
  • Fried Barramundi Savoro: Whole fish fried in chickpea flour, served with a Peloponnesian sweet and sour salad of orange and lemon segment, grape, Spanish onion, sliced fennel, coriander, toasted almonds, shallots, carrot and chilli


Plus our much loved Nostimo Banquet is now bigger and better than ever with some exciting additions:

To Start:

  • Mixed dips & pita bread: Tarama White roe caviar, Tzatziki Yoghurt, garlic, cucumber, carrot, Tyrokafteri Feta, ricotta, red peppers
  • Horiatiki: Tomato, cucumber, Spanish onion, kalamata olives, red capsicum, radish, oregano, extra virgin olive oil, apple cider vinegar and feta
  • Saganaki: Kefalograviera with caramalised figs and candied walnuts
  • Pork Belly Baklava: Roasted pork belly, pistachios, dates, pork crackling, date mustard mastiha sauce
  • BBQ Octopus: Charred with pickled vegetables and warmed split pea puree
  • Fried Calamari: Lightly dusted in rice flour with ouzo mayonnaise

To Follow:

  • Lamb Skaras: Lamb forequarter pieces cooked on charcoal grill, wilted spinach, herb yoghurt
  • Patates Sto Fourno: Oven baked lemon oregano potatoes


  • Caramel Baklava Ice Cream: Layered with vanilla bean ice cream, caramel fudge and baklava nuts

Feeling hungry? Book your table online.

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