Medusa Greek Taverna

Opening hours

Menu

FAYITA/MAINS

• Medusa ROAST Lamb (To Share)

  NSW roast lamb shoulder, peas and jus lié (GF)

• Chicken Souvlaki (To Share)

  Free range chicken with tomato onion parsley salad (GF), side of chips*, chilli aioli, pita (GF PITA AVAILABLE) (CHIPS NOT GF)

• Horiatiki Salad (To Share)

  Traditional Greek salad (GF, VG, V)

Sweets

• BAKLAVA

  Layers of nut filled filo pastry in syrup served with honey yoghurt

• Galactobouriko

  Greek Crème Patisserie hand rolled into filo pastry cigars served with poached pear and ouzo ice cream

• Bougatsa

  Baked pastry parcel filled with mastiha infused semolina custard served with caramelized orange and vanilla bean ice cream

• The “Medusa”

  Macerated fresh strawberries on ouzo ice cream, pomegranate coulis and rose water fairy floss

• CHOCOLATE KATAIFI CONES

  Crisp kataifi pastry cones filled with chocolate & pistachio ricotta served with visino (sweet sour cherry )rippled ice cream on chocolate sable

• COCONUT RAVANI

  A moist Greek cake with the flavours and aromas of coconut & lime syrup, served with poached berries, Chantilly cream.

• Greek Ouzo Ice Cream + Watermelon Sorbet

  on frosted almonds and orange cross section

Salates

• Medusa Greek Salad

  Tomato, cucumber, capsicum, Spanish onion, Kalamata olives, golden Greek peppers, oregano, olive oil, feta cheese (GF)

• Roca Salad

  Rocket, pine-nuts, shaved Kefalotyri, honey lemon dressing (GF)

Mezethes

• Mezze Plate

  Taramosalata, tzatziki dip, halloumi, spanakopita, dolmades, lima beans with pita (GF PITA AVAILABLE)

• Taramosalata

  Fish roe dip (GF)

• Fava

  Chickpea puree with olive oil and lemon (GF, V, VG)

• Tzatziki Dip

  Greek yoghurt, cucumber and garlic dip (V) ALL DIPS SERVED WITH PITA BREAD (GF PITA ALSO AVAILABLE)

• Dolmades

  Vine leaves stuffed with rice herbs, served with dill yoghurt (V, VG, GF)

• Spanakopita

  Crisp filo pastry parcels filled with spinach and feta - 4 pieces (V)

• Cheese Saganaki

  Pan-fried Kefalotyri, topped with sesame seeds, flamed with Metaxa brandy (GF, V)

• Filo Wrapped Feta

  Goats and sheep's milk feta cheese, baked in filo pastry, served with honey sesame (V)

• Halloumi

  Chargrilled halloumi on rocket with roasted tomato and herb oil - 4 pieces (GF, V)

• Octopus

  Chargrilled Bass strait octopus on roasted pepper and olive tapenade (GF)

• Calamari

  Crispy fried local fresh calamari with aioli (GF)

• Prawns Saganaki

  Prawns cooked in a tomato sauce, topped with crumbled feta and wood fired bread*

Sides

• Green Beans, Crumbled Feta, Oregano Lemon Oil

  (GF, V)

• Oven Baked Lemon Potatoes

  (GF, V, VG)

• Chips With Dry Oregano And Crumbled Feta

  (V)

• Chips

  (V, VG)

Fayita / Mains

• Medusa Roast Lamb

  Slow-roasted NSW lamb shoulder with lemon potatoes, peas and jus lie (GF)

• Marinated Lamb Cutlets

  Grilled cutlets with potato, roasted capsicum, and caramelized onion (GF)

• NSW New England Lamb Souvlaki

  Served with tomato, onion and parsley salad, tzatziki, chips*, and pita (GF PITA AVAILABLE)

• Lamb Backstrap

  Wrapped in filo with kaseri cheese, truffle mushroom Pâté, pistachio and celeriac pureé (served medium)

• Free Range Chicken Souvlaki

  Served with tomato, onion and parsley salad, chilli aioli, chips*, and pita (GF PITA AVAILABLE)

• Chicken Santorinis

  Free Range Chicken breast filled with spinach, goats cheese, and roast pepper on Santorini wine cream sauce with potato mash (GF)

• Soutzoukakia

  Lamb meatballs with cumin and chilli in a rich tomato sauce served on rice

• Grain Fed Scotch Fillet - 350g

  Yarra Valley beef, grilled, served with a rich mavrodaphne glaze, caramelized onion, and chips

• Moussaka

  Layers of potato, eggplant, beef mince, topped with béchamel

• Vegetarian Moussaka

  Layers of potato, eggplant, zucchini, sweet potato, topped with béchamel (V)

• Filled Tomatoes

  Tomatoes baked with rice, herbs, spices, onion, and garlic (GF, V, VG)

• Baby Eggplant (Papoutsakia)

  Eggplants baked with herbs, spices, onions and garlic, in tomato sauce (GF, V, VG)

• Seafood Spaghetti

  Prawns and scallops in creamy chilli tomato sauce, with spaghetti and parmesan

• Filled Calamari

  Whole calamari filled with a herb rice mix, piquillo peppers, on mild chilli tomato sauce, with chick pea puree (GF)

• Swordfish

  QLD Swordfish and prawns marinated in lime chilli and honey, chargrilled on cabbage (GF)

• Grilled Whole Snapper

  Tasmanian snapper chargrilled with lemon olive oil, served with lemon potatoes (GF)

ENTREE

• Mezze Plate (To Share)

  Taramosalata, tzatziki, halloumi, spanakopita, dolmades, lima beans served with pita (GF PITA AVAILABLE)

• Prawns Saganaki (To Share)

  Prawns cooked in tomato sauce, topped with crumbled feta and wood fired bread

Breads

• Warm Pita-Bread

  (V, VG) (GF PITA AVAILABLE)

• Warm Bread With Balsamic And Olive Oil

SWEETS

• RAVANI

  A moist cake with the flavours and aromas of coconut & lime syrup. Served with mixed berries and Chantilly cream

• Medusa Strawberry Cloud (For DI, V Option Only)

  Fresh strawberries with pomegranate, ouzo coulis on watermelon sorbet and rose water fairy floss (DI, V)

Menu on Google Maps ↗