Wee Greek Kitchen

Carrot salad with almonds, sultanas and ginger with a dressing of olive oil, lemon, honey, mustard, orange, cumin and cinnamon. Vegan. GF.

Crispy green salad with dried figs, walnuts, sultanas and parmesan. Served with a dressing of olive oil, white wine and balsamic vinegar. Vegetarian. GF. *vegan option available

Authentic greek salad with tomatoes, cucumbers, red onions, olives, oregano and feta cheese on top. GF *vegan option available

Cretan barley rusk with fresh tomatoes, red onion, oregano and feta cheese. Vegan option available. Origin: CRETE

White cabbage, rainbow peppers, parsley, carrot, garlic, vinegar, extra virgin olive oil. Vegan and GF. Origin: CONSTANTINOPLE

Romaine lettuce and crispy green salad with white mushrooms, pomegranate and sun-dried tomatoes. Vegan. GF.

Linguini with king prawns (with shell) cooked in vibrant red ouzo, garlic, chilli and parsley sauce. Pescetarian. For 2 people / For 4 people.

Slow cooked lamb in wine, onions and olive oil sauce. Served with chips. Origin: CRETE

Slow cooked beef stew on aubergine and bechamel purée. Origin: CONSTANTINOPLE

Slow cooked pork fillet in wine, brandy, double cream, garlic, onions and thyme sauce. Served with mashed potatoes. GF. Origin: CONSTANTINOPLE

Lamb and beef mince aromatic kebabs with spicy oriental tomato and red peppers sauce (esme sauce) and greek yogurt. Served on corn pitta bread and side of chips. Origin: CONSTANTINOPLE

Layers of potatoes and aubergines with aromatic tomato-beef mince and topped with bechamel sauce

Slow cooked chicken with rainbow peppers in wine, tomato, paprika, yoghurt and thyme sauce. Served with basmati rice.

Tender and juicy chicken fillet with lemon and whole grain mustard sauce. Served with baby roasted potatoes. GF.

Roasted aubergine with tomato, onions, garlic, parsley and feta cheese. Vegetarian and GF. Origin: CONSTANTINOPLE *vegan option available

Roasted potatoes with soutzouki sausage and rocket. GF

Vegan and GF.

Oyster mushrooms in wine, garlic, red chilli and grape molasses sauce. Vegan.

Corn and wheat pitta bread with extra virgin olive oil and oregano. Vegan. GF option available.

Vegetarian and GF.

Roasted potatoes with feta cheese and rocket. GF

Walnuts and almonds rolled in fyllo pastry and cinnamon-orange syrup

Orange cake in syrup served with vanilla ice cream

Greek style free range yogurt topped with honey and walnuts. GF

100% Xinomavro. Red bright colour. Aromatic bouquet of red fruits, leather and spices.

Made from Agiorgitiko grape variety of Nemea, Peloponesse.

Xinomavro, Krassato, and Stavroto grapes.

Mavro Kalavritino & Cabernet Sauvignon.

Mavro Kalavritino (50%) and Merlot (50%) PGI by Mega Spileo.

100% Mandilaria grape variety of Cyclades Islands. Full body.

Peloponnesian Moschofilero grape variety.

Medium pale, lemon green in color.

Blend of Santorini local varieties 75% Assyrtiko, 15% Athiri, 10% Aidani.

Rich body, fruity aroma mixed with an elegant aroma of pinewood resin.

Made from Savatiano

Made from Savatiano

Made from grapes grown in the highest altitude vineyards of Santorini.

Beer battered fried zucchini, served with tzatziki. Vegan option available. Origin: PELOPONNESE

King prawns in slightly spiced tomato and ouzo sauce with feta cheese. GF. Origin: CYCLADES

Mediterranean inspired dip with chickpeas and tahini. Vegan and GF. Origin: EGYPT, GREECE

Cured pork loin with mushrooms, cherry tomatoes, fresh chilli, wine, garlic and grape molasses. Origin: CRETE

Split peas puree with extra virgin olive oil and sprinkled with spring onions, capers, green onions and lemon dressing. Vegan and GF. Origin: SANTORINI

Greek cheesy baked feta with jalapenos, cheddar, oregano and tomato. GF.

Feta cheese rolled in kadaifi fyllo and served with honey and sesame seeds. Vegetarian. Origin: CONSTANTINOPLE

Slow cooked butter beans in tomato and celery sauce topped with feta cheese and fresh parsley. Vegetarian and GF. *vegan option available

Medium to high spiced dip with roasted red peppers and feta cheese. GF. Origin: WEST/CENTRAL MACEDONIA

Roasted red peppers in vinegar, wine and garlic sauce, topped with feta cheese and fresh parsley.

Free range greek style yoghurt dip with garlic, cucumber and extra virgin olive oil. GF. Origin: THESSALONIKI

Chickpea ball with onions, spring onions, dill, mint, parsley and walnuts. Served with 'esme' sauce. Vegan.