Perama Greek Restaurant

Ouzo mezedakia are small meze plates.

SHEFTALIES (CYPRIOT SAUSAGE) 6.5

Spiced chopped pork wrapped in caul fat and barbecued.

PICKLED OCTOPUS 6.5

Clarence River octopus pickled in white vinegar, blended vegetable and extra virgin olive oil with garlic, lemon and oregano.

PICKLED MUSHROOMS 5.0

Dried shitake mushrooms pickled in white vinegar,blended vegetable and extra virgin olive oil, fennel and coriander seeds.

FRIED VEAL SWEETBREADS 8.0

Veal sweetbreads lightly floured deep fried and served with a lemon, parsley and mushroom relish.

RUSTIC GRANDMA’S CHIPS 5.0

Hand cut chips just like grandma did.

HANDROLLED MACEDONIAN FILO SPINACH PIE (20 MINS) 7

My mum’s hand rolled filo pastry village style.

PICKLED CABBAGE 4.0

A mixture of cabbage , zucchini, leek and celery pickled in white vinegar, blended vegetable and extra virgin olive oil and garlic.

IMAMBALDI (STUFFED ROASTED EGGPLANT) 5.0

Roasted eggplant wedges stuffed with a spicy tomato mix and served with a spiced yoghurt.

PORK LOUKANIKA 6.0

Northern Greece style sausages with filling of pork heavily marinated in red wine, leeks, garlic and paprika.

ZUCCHINI FRITTERS 5.0

A mixture of shredded zucchini and haloumi with dill, mint and parsley.

VINE DOLMATHES 6.5

My mum’s vine dolmathes with a spicy rice vegetable filling.

CHEESE FILO TRIANGLES 6.0

Pan fried filo pies with a filling of ricotta and danish white.

SPICY MINCE FILO TRIANGLES 7.0

Pan fried filo pies with a mixture of spiced beef and pork mince.

FRIED SPATCHCOCK 8.0

Spatchcock poached in an ouzo stock chilled then chopped, lightly floured and then deep fried.