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Lunch Menu
DIPS
A selection of 4 half-dips with 2 Pitta Bread 14.9
Tzatziki - A blend of yoghurt, cucumber, garlic, mint and olive oil (GF) (V) 9.0 Taramosalata - Fish roe with lemon juice and olive oil 9.0
Skordalia - Pureed garlic, potato and olive oil (V) 9.0
Melitzanosalata - Roasted aubergine blended with garlic tahini and olive oil (V) 9.0
Pitta Bread (V) 1.9
Potatoes - Steakchips rough cut served with aioli (V) 7.7
Tiri Saganaki - A wedge of kefalograviera cheese pan cooked on slow roasted tomato and basil 10.9
base, dressed with olive oil and lemon (V)
Bekro Plate - A cold selection of Grecian delicacies including some of your favourites - 19.9
dolmathes, pickled octopus, olives, fetta and more (serving for 2)
SALADS
Horiatiki Salata - A traditional salad of cucumber, tomato, fetta, Spanish onion, kalamata olives, capsicum 10.8
and greens (GF) (V)
Eros Chicken Salad - Chargrilled marinated chicken tossed with artichoke hearts, semi-dried olives, 14.5 lettuce, toasted pistachio kernels and a sweet balsamic vinegarette
Eros Pickled Octopus Salad - Pickled octopus salad of mixed lettuce, pickled capsicum, Spanish onion 15.5
and capers in herbed vinegarette
GRECIAN BURGERS
Beef Grecian - Panna bread topped with ground beef bifteki, cheese, roast capsicum, salad, homemade 14.0
mayo and served with rough cut steakchips
Vego Grecian - Panna bread topped with chickpea bifteki, roast capsicum, salad, cheese, homemade 13.0
mayo and rough cut steakchips (V)
Chicken Grecian - Panna bread topped with grilled chicken, roast capsicum, cheese, salad, homemade 14.0
mayo and rough cut steakchips
egg - extra 1.50
bacon - extra 1.50
OPEN YIROS
(Please note we only use prime fillet and cook to order)
Lamb - Open style yiros with marinated prime lamb fillets (200g), chopped and served with salad, 16.9
tzatziki, pitta and rough cut steakchips
Chicken - Open style yiros with marinated chicken thigh fillets (200g), chopped and served with salad, 16.8
tzatziki, pitta and rough cut steakchips
MEZE PLATES
Dolmathes Yalaitzi - Homemade stuffed vine leaves with rice and fresh herbs, served with salad and 13.9
tzatziki (V) (GF)
Chickpea Croquettes Me Araka - Pureed chickpeas with fresh herbs and sweet peas, floured, fried, 13.9
served with garlic aioli, salad and pilaf rice (V)
Spanakopita - Spinach and fetta in filo pastry served with salad and tzatziki (V) 13.9
Loukanika - Traditional Greek pork sausage, grilled and flavoured with orange and garlic served with 14.5
pilaf rice and salad
Marithoula Tiganiti - Fried whitebait, Spanish onion and lemon served with a garden salad and 14.8
spiced aioli dipping sauce
Kotopoulo Tis Skaras - Marinated chargrilled chicken thigh fillet served with pilaf rice, tzatziki and 16.5
salad (GF)
FROM THE SANDWICH BAR
Eros Vegetarian - Roast capsicum, aubergine, fresh tomato, lettuce and chargrilled zucchini with aioli 9.6
served on panna bread (V)
Eros Mediterranean - Salami, olive tapenade, roast capsicum, artichoke hearts, Spanish onion with 9.6
melted cheese served on panna bread
Eros Turkey - Smoked turkey fillet, fresh tomato, baby spinach, chargrilled zucchini with sundried 9.6
tomato pesto on panna bread
Eros BLT - Bacon, lettuce and fresh tomato with fetta spread 9.6
MAIN DISHES
Arni Souvlakia - 320g traditional lamb fillet, skewered and chargrilled, served with a warm smashed 28.8
potato, chickpea tabouli salad and tzatziki
Kalamari Tiganito - Floured and fried, sprinkled with gremolata and served on pilaf rice with greens and 27.7
tarama aioli
Kotopoulo Tis Skaras - Marinated chicken thigh fillets chargrilled, served on a salad of artichoke hearts, 25.5
roast pine nuts, greens and a herb yogurt dressing finished with a sundried tomato pesto (GF)
(V) - Vegetarian (GF) - Gluten Free
Dinner Menu
STARTERS
Dips (all dips served with 2 pitta bread)
Tzatziki - A blend of yoghurt, cucumber, garlic, mint and olive oil (GF) (V) 9.9 Taramosalata - Fish roe with lemon juice and olive oil 9.9
Skordalia - Pureed garlic, potato and olive oil (V) 9.9
Melitzanosalata - Roasted aubergine blended with garlic, tahini and olive oil (V) 9.9
Half Dips - Four half dips 14.9
Pitta Bread (V) 1.9
Pikilia - a selection of marinated fetta, chilli olives and marinated artichoke hearts (GF) (V) 11.9
MEZE
Dolmathes Yalaitzi - Homemade stuffed vine leaves with rice and fresh herbs, served 10.0
with tzatziki (GF) (V)
Tiri Saganaki - A wedge of kefalograviera cheese pan cooked on slow roasted tomato and basil 12.8
base, dressed with olive oil and lemon (V)
Fetta Sto Fourno - Oven baked fetta with chilli oregano and olive oil baked with fresh tomato (GF) (V) 12.5
Chickpea Croquettes Me Araka - Pureed chickpeas with fresh herbs and sweet peas, floured, fried, 11.5
served with greens and spiced aioli (V)
Loukanika - Traditional orange and garlic spiced pork sausage, chargrilled, served with wilted 12.9
spanakorizo and toasted almond base, finished with a citrus herb dressing
Souzoukakia Me Salsa - Greek chevapchichi chargrilled served with aromatic cumin tomato sauce on 12.8
pilaf rice
Marithoula Tiganiti - Lightly floured and fried whitebait tossed with coarsely cut Spanish onion and 13.5 served with greens and spiced aioli
Ortikia tis Skaras - Quail de-boned marinated in Retsina, garlic and rosemary, chargrilled and served on a 15.8 salad of rocket, orange segments, toasted pinenuts and Spanish onion (GF)
Htapothi Toursi Salata - Pickled octopus salad of mixed lettuce, pickled capsicum, Spanish onion, capers 16.0
and a herbed vinegarette (GF)
Spanakopita - Spinach and fetta in filo, a traditional Vegetarian delight served with greens and tzatziki (V) 13.0
Kalamari Tiganito - Floured and fried sprinkled with gremolata served with greens and tarama aioli 16.9
Kotopoulo Tis Skaras - Marinated chicken thigh fillet chargrilled served on a salad of artichoke hearts, 15.9
roasted pine nuts, greens and a herb yoghurt dressing, finished with a sundried tomato pesto (GF)
MAINS
Moussaka - A traditional oven bake layered with eggplant, zucchini, potato and a rich ground meat 25.9 sauce and topped with a creamy bechamel, served with a Greek salad
Kalamari Tiganito - Floured and fried kalamari, sprinkled with gremolata served with greens 27.7 and tarama aioli
Kotopoulo Tis Skaras - Marinated chicken thigh fillets chargrilled, served with salad of greens, 26.5
artichoke hearts, roasted pine nuts and herbed yoghurt dressing finished with a sundried tomato pesto (GF)
Lamb Souvlakia - 320g traditional lamb fillet, skewered and chargrilled served with a warm smashed 28.8
potato, chickpea tabouli and tzatziki (GF)
Garithes Saganaki - Succulent tiger prawns, pan seared, served with fresh herbs, hint of chilli and olive 28.9 oil simmered in a tomato and fetta sauce, served with pilaf rice (GF)
Mixed Grill Tis Skaras - A selection of chargrilled meats - lamb souvlaki, chicken fillet, quail, loukaniko 29.9
and chevapchichi served on smashed potato and sautéed spinach tossed with roast capsicum
Htapothi Tis Skaras - Chargrilled octopus tentacle tenderized, tossed in gremolata and stacked on a, 28.9
salad of baby spinach, chickpeas, roasted garlic, walnuts and semi-dried kalamata olives tossed with a
citrus aioli dressing (GF)
Brizola - 300g rib eye steak served with new season rosemary potatoes, broccolini and a red wine 28.9
mavrodaphne glaze (GF)
Solomos - Herb crusted pan seared and oven baked Atlantic salmon fillet, served on a salad of mixed 27.9
greens, fetta, toasted pine nuts, cucumber, dill yoghurt dressing with fresh asparagus
SIDES
Potatoes - Steakchips rough cut served with aioli (GF) (V) 7.5
Skordopsomo - Panna bread with fresh herbs and garlic (V) 4.4
Rizi - pilaf rice (GF) (V) 4.0
Panna Bread - Served with aged balsamic and extra virgin olive oil (V) 4.8
Horiatiki Salata - A traditional salad of cucumber, tomato, fetta, Spanish onion, kalamata olives, 10.8
capsicum and greens (serves 2) (GF) (V)
(V) - Vegetarian (GF) - Gluten Free
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