Perama Greek Restaurant

LAMB SKARAS ent 18.50 main 29.00

Slow braised shoulder lean lamb with oregano, olive oil, wine and garlic, then char grilled with a lemon, olive oil baste and served with baked oregano lemon potatoes and string beans.

Recommended wine – Bloodwood Rose 2007

CHICKEN SPETSOFAI 27.50

Pan fried chicken served with a sauce of roasted peppers, white wine, parsley and loukanika. Served with garlic mash.

STUFFED LAMB SHANKS 30.00

De-boned lamb shanks stuffed with 3 cheeses (graviera, ricotta and kasseri), dried figs. Rolled in pickled fig leaves and served with a mustard and orange blossom cream sauce. Served with crushed fried potatoes.

STUFFED CALAMARI 31.00

Braised calamari stuffed with jasmine rice, currant, flaked almonds, mint, prawns. Served with tomato, honey,cinnamon sauce and steamed greens.

DUCK GIAPRAKIA 28.00

Cabbage leaf rolls with a duck and water chestnut spiced rice filling. Served with barley and a lemongrass avgolemono.

Recommended wine – Raven Park Shiraz 2006

SMYRNA FISH PIE 34.00

Murray cod and crumbled cauliflower wrapped in yufka (turkish filo). Served with a broth flavoured with bottarga, lemon, saffron and fennel.

VEGETARIAN PASTITSIO 26.50

Layer of pasta, spiced and herbed eggplant and lentils and topped with a bechamel sauce. Served with a side salad of sliced fennel, baby spinach and walnuts.

Recommended wine – Shadowland Cabernet Sauvignon 2008

SIDE DISHES

GREEK SALAD 11.00
dressed with Cretan Minos extra virgin olive oil

BAKED POTATO 6.00
baked potatoes with pitted olives,roasted peppers and rosemary

ROCKET SALAD 7.00
rocket leaves tossed with shaved graviera and walnuts

BAKED BEANS 7.00
red kidney and butter beans roasted with crumbled fetta

GARLIC MASH 6.50