Monday, 6 February 2012


At the Greek Fisherman, you can expect traditional Greek and Mediterranean dishes. But, we also believe in moving with the times, so we’ve added a modern twist to our otherwise classic cuisine. 

Here are some of our favourites:

Mussels and Scallops
Out-of-shell mussels and scallops, sautéed until golden brown and served with home-made mayonnaise and skordalia (potato purée with garlic).

Grilled Octopus
Another classic delicacy from the islands. Fresh octopus grilled on the open coals, drizzled with EVO, fresh lemon and oregano. (Please note that octopus is not as tender as calamari.)

Oyster Cerviche
2 freshly shucked oysters, marinated with lemon and lime juice, flavoured with garlic, fresh coriander and a hint of chili, served with a creamy avocado salsa. 

Atherina (White Bait)
Baby fish dusted with flour and crisp-fried, served with lemon.

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