S A N T R I N I ENTREES PIKILIA Antipasto of dips, tzatziki, htipiti, eggplant, caviar and grilled vegetables 16.50 SAGANAKI aged goat's cheese lightly grilled 12.50 PIPERIES peppers grilled and marinated in olive, garlic, fresh herbs and fetta cheese 11.00 LOUKANIKO spicy continental grilled sausages 12.00 OHTAPOTHI char grilled octopus in a wine vinaigrette sprinkled with oregano 16.50 CALAMARI char grilled calamari rings with a herb lemon dressing 14.90 MARITHA white bait pan fried until golden brown 12.00 FETTA SKARAS parcels of goat's cheese, capsicum, olives, fresh oregano wrapped in foil. Traditionally cooked on char grill 15.00 PATATES TIGANITES hand cut potato chips 6.50 SALAD GREEK SALAD a combination of tomato, cucumber, onion, lettuce, capsicum, olives, fetta, oregano and vinaigrette dressing 13.00 HORIATIKI traditional Greek salad with tomato, cucumber, onion, capsicum, olives, oregano and vinaigrette dressing 15.00 MAROULI SALATA green salad with lettuce, spring onion, capsicum, kalamata olives, served with a balsamic and olive dressing 11.50 MAIN COURSE SPANAKAORIAZO baby spinach and rise tossed in a pan with tomato salsa, dill and capsicum, served with peasant bread and goat's fetta cheese 22.00 RIZI ME LAHANIKA fresh seasonal vegetables and rice tossed in a tomato salsa with goat's cheese 23.50 KOTOUPOLO PIKANDIKO spicy chicken risotto blended in a rich tomato salsa with seasonal vegetables and cheese shavings 23.50 PILAFI THALASSINA a selection of shellfish and fresh vegetables blended with arborio rice tossed in a pan with fresh herbs and tomato salsa 2 KEFTETHES marinated beef mince char grilled and topped with a tomato salsa and baked potatoes 22.00 KOTA YEMISTI stuffed chicken fillet with goat's cheese and spinach served with a creamy garlic and white wine sauce 26.00 KOTA ME ELIES chicken breast filled with roasted capsicum, spinach and cheese Tossed with a fresh tomato salsa, olives, red wine and herbs 26.00 KOTOPOULO ME MAKARONIA tender pieces of chicken cooked with pasta of the day tossed with fresh tomato, kalamata olives, garlic, spring onions and mushrooms 23.50 LAMB SHANKS baked in the traditional manner and served with baked potatoes 25.00 GRILLED MEATS GYROS marinated lamb cooked over charcoal served with baked potatoes in a lemon herb dressing with pita bread 24.00 LAMB SOUVLAKI tenderised lamb cubes marinated in white wine and fresh herbs served with pita bread and baked potatoes 25.00 CHICKEN SOUVLAKI marinated diced chicken fillets on skewers served on a bed of mixed salad and roast potatoes 24.00
PAITHAKIA char grilled lamb cutlets served on a salad of various leaves and baked potatoes with lemon dressing 26.50 BIFTEKIA char grilled beef patties filled with fetta goat's cheese drizzled with lemon mustard served with baked potatoes 25.00 ORTIKIA quail char grilled and marinated in olive oil, rosemary and garlic served on a bed of lettuce 24.00 BRITZOLA large rib eye stake cooked the traditional way, flame grilled, sprinkled with fresh oregano, cracked pepper and lemon juice 31.00 PIATELA KREATIKA meat platter (minimum 2 people) per person 32.00 SEAFOOD DISHES GARITHES SKARAS chargrilled king prawns marinated in garlic, rosemary and lemon juice 31.00 GARITHES SAGANAKI king prawns cooked in a white wine tomato salsa sprinkled with fetta cheese 32.00 GARITHES SKORTHATES king prawns cooked in a creamy white wine and garlic sauce Served on a bed of rice 32.00 MITHIA SAGANAKI local black mussels lightly pan fried tossed in tomato and white Wine salsa 24.00 CALAMARI TIGANITO deep fried calamari strips served with a tartare sauce 24.50 CHILLI CALAMARI chargrilled and served with a hot chilli tomato salsa 25.00 PSARIA SKARAS GRILLED FISH market fresh fish ask your waiter/waitress (subject to availability) 32.00 SHELLFISH CHARCOAL Moreton Bay bugs charcoal grilled served with olive oil and lemon herb dressing (subject to availability) 35.50 PIATHELA THALASSINA with a selection of market fresh fillets of fish and shellfish (minimum 2 people) per person 36.00 BANQUET MENU (Minimun 4 people) per person 45.00 ENTRÉE PIKILIA dips and marinated vegetables CHARGRILLED CALAMARI CHARGRILLED SAUSAGES SAGANAKI grilled cheese MAIN MEAT AND SEAFOOD PLATTER Gyros, Souvlaki, Biftekia, chicken, chargrilled king pranws, Fish Fillets, Mussels, Calamari and Salad DESSERT Homemade Greek desserts and coffee
S A N T R I N I ENTREES PIKILIA Antipasto of dips, tzatziki, htipiti, eggplant, caviar and grilled vegetables 16.50 SAGANAKI aged goat's cheese lightly grilled 12.50 PIPERIES peppers grilled and marinated in olive, garlic, fresh herbs and fetta cheese 11.00 LOUKANIKO spicy continental grilled sausages 12.00 OHTAPOTHI char grilled octopus in a wine vinaigrette sprinkled with oregano 16.50 CALAMARI char grilled calamari rings with a herb lemon dressing 14.90 MARITHA white bait pan fried until golden brown 12.00 FETTA SKARAS parcels of goat's cheese, capsicum, olives, fresh oregano wrapped in foil. Traditionally cooked on char grill 15.00 PATATES TIGANITES hand cut potato chips 6.50 SALAD GREEK SALAD a combination of tomato, cucumber, onion, lettuce, capsicum, olives, fetta, oregano and vinaigrette dressing 13.00 HORIATIKI traditional Greek salad with tomato, cucumber, onion, capsicum, olives, oregano and vinaigrette dressing 15.00 MAROULI SALATA green salad with lettuce, spring onion, capsicum, kalamata olives, served with a balsamic and olive dressing 11.50 MAIN COURSE SPANAKAORIAZO baby spinach and rise tossed in a pan with tomato salsa, dill and capsicum, served with peasant bread and goat's fetta cheese 22.00 RIZI ME LAHANIKA fresh seasonal vegetables and rice tossed in a tomato salsa with goat's cheese 23.50 KOTOUPOLO PIKANDIKO spicy chicken risotto blended in a rich tomato salsa with seasonal vegetables and cheese shavings 23.50 PILAFI THALASSINA a selection of shellfish and fresh vegetables blended with arborio rice tossed in a pan with fresh herbs and tomato salsa 2 KEFTETHES marinated beef mince char grilled and topped with a tomato salsa and baked potatoes 22.00 KOTA YEMISTI stuffed chicken fillet with goat's cheese and spinach served with a creamy garlic and white wine sauce 26.00 KOTA ME ELIES chicken breast filled with roasted capsicum, spinach and cheese Tossed with a fresh tomato salsa, olives, red wine and herbs 26.00 KOTOPOULO ME MAKARONIA tender pieces of chicken cooked with pasta of the day tossed with fresh tomato, kalamata olives, garlic, spring onions and mushrooms 23.50 LAMB SHANKS baked in the traditional manner and served with baked potatoes 25.00 GRILLED MEATS GYROS marinated lamb cooked over charcoal served with baked potatoes in a lemon herb dressing with pita bread 24.00 LAMB SOUVLAKI tenderised lamb cubes marinated in white wine and fresh herbs served with pita bread and baked potatoes 25.00 CHICKEN SOUVLAKI marinated diced chicken fillets on skewers served on a bed of mixed salad and roast potatoes 24.00
PAITHAKIA char grilled lamb cutlets served on a salad of various leaves and baked potatoes with lemon dressing 26.50 BIFTEKIA char grilled beef patties filled with fetta goat's cheese drizzled with lemon mustard served with baked potatoes 25.00 ORTIKIA quail char grilled and marinated in olive oil, rosemary and garlic served on a bed of lettuce 24.00 BRITZOLA large rib eye stake cooked the traditional way, flame grilled, sprinkled with fresh oregano, cracked pepper and lemon juice 31.00 PIATELA KREATIKA meat platter (minimum 2 people) per person 32.00 SEAFOOD DISHES GARITHES SKARAS chargrilled king prawns marinated in garlic, rosemary and lemon juice 31.00 GARITHES SAGANAKI king prawns cooked in a white wine tomato salsa sprinkled with fetta cheese 32.00 GARITHES SKORTHATES king prawns cooked in a creamy white wine and garlic sauce Served on a bed of rice 32.00 MITHIA SAGANAKI local black mussels lightly pan fried tossed in tomato and white Wine salsa 24.00 CALAMARI TIGANITO deep fried calamari strips served with a tartare sauce 24.50 CHILLI CALAMARI chargrilled and served with a hot chilli tomato salsa 25.00 PSARIA SKARAS GRILLED FISH market fresh fish ask your waiter/waitress (subject to availability) 32.00 SHELLFISH CHARCOAL Moreton Bay bugs charcoal grilled served with olive oil and lemon herb dressing (subject to availability) 35.50 PIATHELA THALASSINA with a selection of market fresh fillets of fish and shellfish (minimum 2 people) per person 36.00 BANQUET MENU (Minimun 4 people) per person 45.00 ENTRÉE PIKILIA dips and marinated vegetables CHARGRILLED CALAMARI CHARGRILLED SAUSAGES SAGANAKI grilled cheese MAIN MEAT AND SEAFOOD PLATTER Gyros, Souvlaki, Biftekia, chicken, chargrilled king pranws, Fish Fillets, Mussels, Calamari and Salad DESSERT Homemade Greek desserts and coffee
SPARKLING WINE HOUSE CARRINGTON SPECIAL CUVEE 6.50/22.00 DOMAIN CHANDON NV, Yarra Valey, VIC 48.50 SPIRITS BOTTOM SHELF MIDDLE SHELF 8.50 TOP SHELF (up on request) WHITE WINE House Chardonnay, SE Australia 6.5/22.00 Hatzimihali Chardonnay, Greece 39.00 The Crossings Sauvignon Blanc, Marlborough, NZ 8.00/ Catching Thieves Semillon Sauvignon Blanc. Margaret River. WA /30.00 Evan & Tate Sauvignon Blanc Semillon, Margaret River, WA 33.00 T'Gallant Pinot Grigio, Mornington Peninsula, VIC Sunstone Luscious Fruity White, SE Aust (sweet) 6.00/24.00 Swiggs Moscato, Renmark and Victorian border /34.00 AUSTRALIAN BEERS Cascade Light 6.00 Crown Larger James Boag's INTERNATIONAL BEERS Mythos Larger (Greece) 8.00 Corona (Mexico) Stella Artois 8.00 Peroni (Italy) Heineken (Holland) SOFT DRINKS 3.00 JUICE/LEMMON LIME BITTERS 4.00 SAN PELEGRINO MINERAL WATER 3.50 RED WINE House Shiraz Cabernet, SE Aust 6.5/22.00 Mount Pleasant Phillip Shiraz, Hunter Valley, NSW 7.5/32.00 Evans & Tate Shiraz, Margaret River, WA Lillydale Estate Pinot Noir, Yarra Valley, VIC Zonin Merlot Veneto, Italy /30.00 Catching Thieves Cabernet Merlot, Margaret River, WA /30.00 Evans & Tate Metricup Road Cabernet Merlot, Margaret River Hatzimihali Cabernet Sauvignon, Greece Barwan Cabertnet Sauvignon, Hilltops, NSW 8.00/32.00 Brand's Laira Cabertnet Sauvignon, Coonawarra, SA Dutschke GHR Neighbours, Shiraz Barrosa Valley 60.00