TO START

Daily house made dip GF 8.0

Sourdough, garlic infused olive oil, dukkah, sea salt V/VE 8.0

Grilled flatbread, extra virgin olive oil V 8.0

Warm mixed olives GF/DF/V/VE 10.0

Whipped feta, confit tomatoes, grilled flatbread V 18.0

SMALLER PLATES

Byron Bay haloumi, bush honey, fresh rosemary GF/V 19.0

Pan seared scallops, avocado mousse, salmon pearls GF 26.0

Lamb cutlets, tzatziki, mint oil, GF 26.0

Chargrilled octopus, chilli oil, creamy feta, lemon, chilli GF 26.0

Chicken souvlaki, htipiti sauce, lime, rosemary GF 19.0

Kingfish crudo, pickled baby cucumber, dill oil, smoked caviar GF/DF 24.0

Charred Zucchini falafel, peas, beetroot hummus, ladolemono GF/V/VE/DF 20.0

LARGE PLATES

Spanakopita. Spinach, feta, ricotta, pine nuts, citrus yoghurt, baby onions 32.0 V

Buttermilk crispy chicken, garlic sauce, confit tomatoes 36.0 GF

Market fresh white fish, baby pea fennel salad, lemon caper sauce GF 43.0

Slow roasted lamb shoulder, red wine jus, fresh rosemary GF/DF 48.0

ON THE SIDE

Lahanosalata. Shredded cabbage, shaved kefalograviera, kalamata olives GF/V 14.0

Fried potatoes, fresh herbs, feta GF/V 14.0

Burrata, heirloom tomatoes, basil oil, balsamic dressing GF 22.0

Crispy zucchini chips, crumbed feta, paprika mayo GF/V 14.0

DESSERT

Baklava tasting plate - V 16.0

Baked grapefruit greek yoghurt, berry reduction, toasted almond flakes GF/V 16.0

Burnt honey passionfruit custard tart, meringue, shaved chocolate V 16.0

Trio of seasonal sorbets GF/DF/V 16.0