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Today, Eros Ouzeri is pleasing more patrons than ever. People from around the world have discovered that Eros Ouzeri serves the true foods and wines of Greece, along with a large dose of the country's warm and
lively spirit. A visit to Eros Ouzeri is like a visit to Greece, only closer.
Starters - Oretika
Eros Ouzeri house made dips
Melitzanosalata 7.5
Roasted eggplant, roasted pepper,red onion, parsley, garlic, tahini and olive oil.
Tzatziki 7.5
Yoghurt, cucumber, garlic, lemon juice and olive oil
Skordalia 7.5
Potato puree, garlic and olive oil, with vinegar and lemon.
Taramosalata 7.5
Cod roe with lemon juice and olive oil.
4 half dips 13.9
A half serve of all our dips
Pitta Bread Grilled 1.9
Continental Bread - house made. 2.9
Continental Bread -house made bread with Balsamic reduction, Coriole
extra virgin olive oil 5.9
Marinated Kalamata Olives 4.9
Marinated Dodoni Greek Fetta 5.9
Dolmathes 13.9
Rice, tomato and fresh herbs wrapped in vine leaves, served with tzatziki.
Entree - Meze
Tiri-Saganaki Duo 16.9
Greek cheeses haloumi, and kefalograviera grilled, balsamic honey reduction.
(Flamed with Metaxa $6 extra)
Maritha 14.9
Seasoned fried whitebait served with Fresh lemon & aioli, crisp caper berries
Garithes tis skaras 17.9
Local prawns grilled . canellini bean, fennel salad with lemon saffron dressing walnut & pear skordalia.
Htapodi Salata 14.9
Local large octopus tentacle pickled in Greek herbs & spices on greens.
Melitzanes Tiganites 13.9
Seasoned, fried eggplant fritters, fresh tomato and basil concasse.
Kreataki Carpaccio 16.9
Sliced carpaccio fillet of beef, mustard yoghurt aioli, sea salt and rocket.
Keftedes 15.9
Traditional meatballs served on garlic Pilaf with salsa and myzithra cheese.
Paithakia 16.9
Pan seared lamb cutlets served on chick pea, mint kefte with date mustard cress salad, veal jus
Kalamari Tiganito 16.9 /29.9
Lightly floured, fresh local squid, seasoned and fried with green leaf pickle salad,roast garlic caper aioli.
Bekro Plate- 2 21.9
Selections of our meze including cured meat pickled octopus & squid, semi dried
tomatoes, marinated Dodoni fetta, olives and house made bread
Kirio Piato - Main Course
Psari Tis Imeras POA
Chef's fish speciality of the day (refer to specials list)
Saganaki Thalasino 33.9
Handmade festoni ribbons, bug tails, local prawns, king scallops. cherry tomato flambéed with ouzo, fetta, garlic, chilli.
Moussaka 28.9
Mediterranean vegetables grilled topped with Béchamel, crumbed fetta, swiss brown ragout.
Papia 32.9
Slow cooked duck legs on lemnos patates, lentil and green bean game broth.
Htapodi tis skaras 30.9
SA large octopus tentacle Char-grilled. Green pea & shallot briani , agean island salsa
Arni Souvlakia 33.9
Prime Lamb loin marinated & Char-grilled. Mediterranean compote, tzatziki & gremolata.
Filleto 31.9
Grain fed chargrilled fillet of beef, sweet potato galette, parsnip anglaise and veal jus.
Oritikia 30.9
Whole boned charred quails spice rubbed, Orange, date & zucchini cous cous,
Hazelnut dressing.
Kotopoulo tis skaras 16.9 / 29.9
Char-grilled marinated chicken fillet
on greens with okra & sweet corn salsa.
Playios - Sides
Greek Salata Sm 8.9 L 13.9
Salad of rocket, tomato,, cucumber, capsicum, kalamatas, fetta, oregano, lemon olive oil dressing.
Lahanika 8.9
Blanched green veg, lemon butter and parsley.
Patates 8.9
Fried chats potato chips, seasoned, roast garlic, cumin and yoghurt aioli.
Lemnos patates 8.9
Oven roasted potatoes lemon stock
oregano & garlic.
Glika - Desserts
Baklava Cigars 8.5
Filo pastry rolled with cinnamon almonds and walnuts served with caramelised yoghurt, pistachios and citrus syrup.
Galataboureko 8.5
Filo pastry baked with a buttermilk semolina custard with a light sticky sauce and roasted almonds.
Cream Kataifi 8.9
Layered toasted shredded pastry and almond flakes soaked in vanilla syrup Greek custard. liquored chantilly cream.
Chocolate Tart 10.9
Belgium chocolate tart with berry couli and vanilla bean ice cream.
Dessert Platter 26.9
An indulgent taste of all our desserts.
Banquet Menu $39.80 per person
A selection of Dips served with Pitta bread,
Tzatziki
Yoghurt, cucumber, garlic, lemon and olive oil.
Melitzanosalata
Roasted eggplant, roasted pepper, red onion, parsley, garlic, tahini and olive oil.
Skordalia
Pureed potato, garlic, olive oil and lemon.
Taramasalata
Cod roe with lemon juice and olive oil.
Bekro Plate 2+
Chef's selection including, pickled seafood,
cured meats, roast peppers, marinated olives, fetta and continental bread.
Keftedes
Traditional meatballs served on garlic
Pilaf with salsa and myzithra cheese.
Tiri-Saganaki
Greek kefalograviera cheese floured and
grilled with honey balsamic reduction.
Kalamari
Lightly floured and seasoned fried local kalamari served with a mixed leaf salad
and roast garlic and caper aioli.
Kotopoulo tis skaras
Char-grilled marinated chicken fillet
on greens with okra & sweet corn salsa.
Paithakia
Pan cooked lamb cutlets served on chick pea
Kefte date & mustard cress salad, veal jus.
Salata
Eros style Greek salad of rocket, tomato, cucumber, capsicum, kalamata olives, fetta, oregano and olive oil lemon dressing. |
