Perama Greek Restaurant

MIXED DIPS 13.50

Tzatziki, tarama , split pea, olive paste and smoked eggplant served with paximadia seasoned with white sesame seeds and oregano.

PORK BELLY BAKLAVA 18.00

Layers of flaky filo pastry, pork belly meat, date and pistachios, topped with crispy crackling and served with a date and mastic sauce.

Recommended wine – Peos Pinot Noir 2008

FRIED SCHOOL PRAWNS & CALAMARI 18.50

School prawns and calamari lightly floured deep fried and served with a lemon ouzo mayonnaise.

Recommended wine – Fusion Bluebottle Beer

RABBIT STIFATHO FILO ROLLS 18.00

Rabbit slow braised in a tomato, honey, wine, cinnamon and clove sauce. Shredded and rolled in filo and served with a white bean puree.

BBQ HALOUMI CHEESE 17.20

Char grilled Cypriot haloumi cheese served with freshly chopped tomato & shallot, olive paste and honey peppered figs.

FAKES 15.50

Hearty lentil and vegetable soup served with toasted sourdough with a sage ricotta spread.

FRIED GREEN TOMATO 15.00

Alpha beer battered sliced green tomato and zucchini served with a yoghurt tahini and walnut dipping sauce.

Recommended wine – Lafkiotis Moschofilero 2007

BBQ OCTOPUS 21.00

Char grilled & served with a roasted spicy tomato, red capsicum, onion & cayenne pepper sauce.

Recommended wine – Lafkiotis Agiorgitiko 2005