Wee Greek Kitchen Menu

Beer battered fried zucchini, served with tzatziki. One of the all-time favourite greek appetisers. Origin: PELOPONNESE. Vegan option available.

King prawns in slightly spiced tomato and ouzo sauce. A classic greek meze at its best, using feta cheese and ouzo in combination with tomato, to praise the noble prawn. GF. Origin: CYCLADES

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

With mushrooms, cherry tomatoes, fresh chilli, wine, garlic and grape molasses. Apaki is a cretan delicacy that is typically prepared with cured pork loin which is smoked using a combination of wood and various herbs such as oregano, marjoram, thyme or sage. It is believed that this way of preparation hails from Byzantine times, when people used it in order to preserve meat for longer periods. 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 “meze” 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. A delicious combination of roasted red peppers, feta cheese and chilli. 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. The most famous dip in greek traditional cuisine. GF. Origin: THESSALONIKI

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

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. Origin: CRETE. Vegan option available.

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

Romaine lettuce and cripsy green salad with white mushrooms, pomegranate and sun-dried tomatoes. Served with a dressing of olive oil, grape molasses and balsamic vinegar. Vegan. GF.

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

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

A journey to the greek summer. Linguini with king prawns (with shell) cooked in vibrant red ouzo, garlic, chilli and parsley sauce. A quintessential greek seafood dish. (35-40 min to be prepared) For 2 people: 50.00 / For 4 people: 90.00

The perfection of cretan cuisine. Slow cooked lamb in wine, onions and olive oil sauce. Served with chips. Origin: CRETE

(the Emperor’s favourite dish) 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

The most famous greek dish. Layers of potatoes and aubergines with aromatic tomato – beef mince and topped with bechamel sauce

Slow cooked chicken with rainbow peppers in wine, tomato, paprica, 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 potatoes with soutzouki sausage and rocket. GF

Roasted potatoes with feta cheese and rocket. 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.

Walnuts and almonds rolled in fyllo pastry and cinnamon – orange syrup *vegan

Greek style free range yogurt topped with honey and walnuts

Orange cake in syruped served with vanilla ice cream

100% Xinomavro. Red bright colour. Aromatic bouquet of red fruits, leather and spices. Well structured and rich, with robust tannins

100% Mandilaria grape variety of Cyclades Islands. Full body. Velvety texture, well balanced with aromas and flavours of mature red and black fruits, dried red cherries and red berries, prunes, leather, forest floor, white pepper, tobacco and vanilla. 24 months in medium toast french oak barrels. Award: Bronze – Thessaloniki International Wine Competition 2019

Made from Agiorgitiko grape variety of Nemea, Peloponesse. Aromas of red and black fruits, hints of coffee and chocolate. Maturation in fresh oak barrels for 24 months.

Xinomavro, Krassato, and Stavroto grapes. The blend ferments with indigenous yeasts and matures for 12 months in old oak barrels and it is bottled unfiltered. Rapsani has a ruby color, with a nose of a typical Xinomavro giving aromas of tomato, olive, cherry, sour cherry, strawberry, eucalyptus, rosemary and tea, combined with aromas of cranberry, nutmeg, plum, cedar, tobacco and black cocoa. On the palate it has medium body, high acidity, and rich but juicy tannins, and long aftertaste

Mavro Kalavritino & Cabernet Sauvignon. Mavro Kalavritino is a grape from in Korinth, in Peloponnese. Red fruit aromas along with chocolate & vanilla flavours. Beautiful velvet texture, full body

Mavro Kalavritino (50%) and Merlot (50%) PGI by Mega Spileo has deep red colour with blue hues. On the nose it has aromas black fruits, with mild grassiness with cocoa and vanilla. On the palate is pleasantly dense with a velvety texture, rounded tannins and a fruity finish

Condensed aromas of black fruit and oak, harmoniously framed with nuts and herbal hints. Tight structure in the mouth, powerful, creamy, with beautiful tannins and acidity

Peloponnesian Moschofilero grape variety. Exquisite fruity aromas and refreshing acidity on the palate.

Medium pale, lemon green in color while the nose is very intense and highly expressive, showing hints of peaches, green bell pepper, fresh herbs and flowers.

Made from grapes grown in the highest altitude vineyards of Santorini, 450 metres above the sea levels in the volcano soils of the island, from Assyrtiko grapes. Sea-breeze freshness and fresh citrus aromas, crisp and acidic.

Blend of Santorini local varieties 75% Assyrtiko, 15% Athiri, 10% Aidani. Aromas of jasmine, green fruits and a vanilla taste at the background. Long and pleasant aftertaste with elegant tones of oak. Maturation process in french oak barrels for 3 months

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

Dry wine from Nemea, Peloponnesos, Greece. Made from Savatiano