Eos Greek Mediterranean Infusion - Menu complet

Aged kefalograviera cheese lightly grilled and served with a lemon wedge.

Lightly dusted in flour and accompanied with rice pilaf and a citrus mayonnaise.

Grilled eggplant, zucchini and potato between layers of homemade meat sauce topped with béchamel and oven baked accompanied with a crisp garden salad.

Marinated lamb on the spit thinly sliced, served with lemon baked potatoes, pita bread and tzatziki.

Thickened yoghurt blended with cucumber, mint, garlic and virgin olive oil served with home-made bread

Chargrilled eggplant blended with basil, tahini and garlic served with home-made bread.

Four king prawns cooked on open charcoal and dressed with extra virgin olive oil, lemon and Greek herbs.

Caviar blended with lemon juice and oil served with home-made bread.

Homemade tzatziki, tarama and eggplant dip accompanied with pickled vegetables, oven roasted peppers and olives served with home-made bread.

Creamed fetta, blended with roasted red peppers and chilli served with home-made bread.

A combination of baklava, galaktoboureko and Turkish delight garnished with fresh fruit.

A combination of tomato, cucumber, capsicum, olives, fetta cheese and onion tossed through cretian olive oil, lemon juice and oregano dressing.

Three chargrilled skewers of chicken seasoned with lemon and Greek herbs accompanied with village cut chips, a garden salad, pita bread and tzatziki dip.

A traditional Greek custard filo drizzled with a cinnamon and honey flavoured syrup.

Almond flavoured and coated in icing sugar.

Almonds, walnuts and pistachio nuts wrapped in filo and drizzled with a cinnamon and honey syrup.

Cypriot cheese lightly grilled and served with lemon.

See specials board for today’s selection.

Mixed lettuce, tomato, cucumber, onion, capsicum, olives and fetta cheese, drizzled with creamy lemon, fresh herb and olive oil dressing.