Mix Dips with pita bread Meze Plate (Dolmades, Tirokroketes, Kolokithokeftedes) Saganaki Cheese with fig jam Greek Salad Cretan style Lamb & Chicken with Lemon Roast Potatoes Dessert – changes daily
Mix Dips with pita bread, Saganaki Cheese, Cretan Pelagos (marinated tuna ceviche with silverbeet fennel & pistachio), Kolokitha Pilafi with Prawns and strawberries, Greek Salad, Gyros Kalamari with avocado tzatziki, Dessert – changes daily
Mix Dips with pita bread, Meze Plate (Dolmades, Tirokroketes, Kolokithokeftedes), Saganaki Cheese with fig jam, Hortopita, Charcoal Grilled Octopus, Greek Salad, Lamb Cutlets (2 per person), homemade tomato-based sauce, Lemon Roast Potatoes, Selection of Desserts
A celebration of flavour, tradition, and simplicity.
Each dip is made fresh in-house and served with warm, Greek pita bread.
From creamy to smoky, every bite is a taste of the Greek table.Gluten-free option available with our house-made gluten-free pita bread (add 3)
Thick Greek yoghurt infused with garlic, cucumber, vinegar, dill, and Cretan extra virgin olive oil. Cool, creamy, and refreshing.
A velvety mousse of white cod roe, blended with lemon, onion, and Cretan olive oil. A refined classic of the Aegean.
Whipped feta folded with fire-roasted red capsicum, a hint of vinegar, and a touch of chilli. Bold, creamy, and vibrant.
Chickpeas, tahini, fresh lemon juice, and Cretan olive oil blended with basil, tomato, carrot, and onion. Earthy with a twist of freshness.
Charcoal-roasted eggplant, gently smoked, blended with feta, mayonnaise, and Cretan herbs. Deep, smoky, and delicately creamy.
A silky purée of yellow split peas simmered with onion, carrot, tomato, and Cretan olive oil. A Santorini classic, simple and soulful.
Your choice of any three house-made dips from the selection above.
Crisp textures, bold flavours, and the richness of Cretan olive oil — these salads are a fresh expression of Greek simplicity.
A traditional Cretan salad of crushed barley rusks layered with cucumber, cherry tomatoes, capsicum, red onion, spring onion, Greek olives, and a whipped feta mousse. Finished with oregano and a generous pour of Cretan extra virgin olive oil.
Mixed leaves tossed with cherry tomatoes, chickpeas, black-eyed beans, capsicum, grilled haloumi, and spring onion. Dressed in a zesty lemon-mustard vinaigrette and served between a crisp parmesan filo pastry.
Begin your feast the Greek way — with small plates crafted for sharing, tasting, and bringing people together.
A traditional mix of marinated Greek olives, served with crusty sourdough bread. Briny, bold, and full of Mediterranean character
Grilled kefalotiri cheese with lemon and herbs, paired with our house-made fig jam. A classic savoury Greek dish, balanced with a touch of sweetness.
A rustic filo pastry filled with silverbeet, leeks, fennel, baby spinach, and onion, gently sautéed in olive oil and herbs. Served with a whipped feta mousse and seasonal greens.
Fresh Yellowfin tuna, lightly cured ceviche-style and served with sautéed greens, citrus sauce, pistachio, spring onions, and fresh chilli. Finished with Cretan virgin olive oil.
Cretan vine leaves filled with seasoned medium grain rice, shredded vegetables, and herbs. Served with a cool dill yoghurt dip. (4 per serve)
Locally sourced Pirates Bay octopus, charcoal-grilled the traditional Greek way for a smoky, tender finish. Drizzled with Cretan olive oil, vinegar, herbs, and served with a beetroot purée.
Delicate croquettes made from a trio of cheeses, herbs, spices, and egg whites. Crisp on the outside, soft within. Served with dill yoghurt dip. (4 per serve)
Lightly fried patties of zucchini, vegetables, cheese, and fragrant herbs. A meze favourite, served with a dill yoghurt dip. (4 per serve)
Every Greek family has their favourites — these are ours. Classic recipes, rich with memory and tradition, brought to life with love and care.
A cherished village-style dish of oven-baked tomatoes and capsicum, filled with herbed rice and seasonal vegetables. Served alongside hand-rolled dolmades (stuffed vine leaves) and a cool dill yoghurt dip.
A traditional favourite, meaning “little shoe.” Oven-baked eggplant filled with seasonal vegetables, quinoa, and smoked eggplant, finished with a tahini and maple dressing. Hearty, rich, and plant-based.
Perhaps the most iconic Greek dish of all. Layers of smoked eggplant, zucchini, and tomato over a base of velvety potato purée, topped with Tasmanian beef mince and our house-made béchamel. Comforting and deeply satisfying.
Beef short ribs, slow-cooked for 48 hours until fall-apart tender. Served with orzo pasta (kritharaki) in a rich tomato-based sauce infused with herbs and depth. A bold, comforting dish that honours tradition.
Juicy patties of Tasmanian beef and lamb, charcoal-grilled and seasoned with Cretan herbs. Served with lemon roast potatoes, fresh tomato and onion, warm pita bread, and a side of tzatziki. (3 per serve)
A showcase of the freshest seafood available to us, thoughtfully prepared with Greek tradition and Tasmanian produce at its heart.
Tender Tasmanian salmon, blue eye trevalla, scallops, and prawns sautéed with garlic, cherry tomatoes, and capsicum, then folded through kritharaki (orzo) and finished in our house-made Napoli sauce. Seafood change subject to availability.
A celebration of land and sea: charcoal-grilled blue eye trevalla and Tasmanian salmon, pickled Pirates Bay octopus, sautéed prawns and scallops. Served with seasonal vegetables and finished with a traditional ladolemono dressing — fresh lemon, extra virgin olive oil, and herbs.
Charcoal-grilled Fish of the Day, served simply with sautéed seasonal vegetables and a drizzle of extra virgin olive oil and lemon. Clean, fresh, and full of flavour.
Sautéed prawns paired with fragrant pumpkin pilaf, accented with strawberries, mint, and spring onion. A light and unexpected harmony of sweet and savoury.
Charcoal-grilled Southern Tasmanian kalamari, served on warm Greek pita with avocado tzatziki, chopped tomato, onion, and parsley. A fresh take on a street food favourite.
Grilled over charcoal and seasoned with Cretan herbs, these plates are a bold expression of Greek tradition and Tasmanian produce.
Charcoal-grilled pork fillet skewers with capsicum and onion, served with chopped tomatoes, warm pita bread, golden fries, and tzatziki. (3 skewers per serve)
Charcoal-grilled Tasmanian lamb cutlets, marinated in olive oil and Cretan spices. Served with smoky eggplant purée, cumin-roasted pumpkin, and crispy spiced chickpeas. (4 cutlets per serve)
Charcoal-grilled Tasmanian chicken marinated in traditional Cretan herbs. Served with lemon roast potatoes, fresh tomato and onion, warm pita bread, and tzatziki.
Charcoal-grilled Tasmanian lamb marinated with Cretan herbs and spices. Served with lemon roast potatoes, tomato, onion, pita bread, and tzatziki.
A duo of charcoal-grilled Cretan-style lamb and chicken with roast potatoes, tomato, onion, pita, and tzatziki.
A feast from the fire: pork loukaniko sausage, lamb cutlet, Cretan-style lamb and chicken, and bifteki (beef patty). Served with warm pita, lemon roast potatoes, chopped tomato, onion, and tzatziki
House-made beef mince patties, pan-fried & slowly cooked in a red Mediterranean sauce with garlic and Cretan herbs.
Charcoal grilled Tasmanian chicken or lamb, marinated with Cretan herbs.
House-made beef mince patties cooked on the charcoal grill.
Charcoal grilled Tasmanian lamb cutlets, marinated with extra virgin olive oil, Cretan herbs and spices.
Charcoal grilled Tasmanian pork sausages (mildly spicy), made to our very own unique recipe.
Gemista (which means "filled with"), is a traditional Greek dish with oven baked tomatoes and vine leaves (dolmades) which are stuffed with a mix of rice, shredded vegetables & herbs.
* All our kids meals come served with a side of Greek pitta bread, your choice of a dip, chips/ lemon roast potatoes /steamed rice /small Greek salad.
A classic Greek sweet, creamy custard in Filo pastry, coated with a clear, raw sugar syrup and served with a citrus crumble, patisserie cream and mixed berry sauce.
A new perspective on a Greek classic. The original Baclava is made with pistachios- and this is the perfect way to enjoy it fully : Pistachio gelato, Filo pastry, caramelised pistachios and syrup.
Freshly baked chocolate hazelnut soufflé, served with fresh fruit and ice cream.
House-made vanilla panna cotta served with a balsamic & fresh fruit sauce.
Our gelato and sorbet are handmade with fresh and local ingredients.
Gelato: Vanilla (GFO) and Pistachio (GFO)
For Bookings contact the restaurant on 0361094712 or email us at info@urbangreek.com.au or book online via our website.
