By day, we are a tranquil oasis with inviting aromas of our award-winning espresso coffee and delectable pastries that will whisk you into our cozy elegant café, the perfect spot to relax, chat or even catch up on some work.
As the sun sets, we transform into an authentic Greek Seafood haven offering a curated selection of the finest Mediterranean dishes.
Dive into the rich flavours of the Aegean Sea, complemented by a blend of traditional spices and contemporary culinary flair. Whether you’re here for a casual brunch, a midday pick-me-up, or a sophisticated evening out, were dedicated to making every moment special, Join us for a journey from day to night, from casual café comforts to the opulence of Greek seafood dining… Welcome aboard.
The menu which reflects Greek Seafood, is a testament to the enduring legacy of Greek Coastal villages and their intimate relationship with the sea. The traditions, flavours and stories of these communities are interwoven into every dish we present, ensuring the authentic essence of Greek seafood is celebrated and shared with all.
Sourdough, multigrain or white bread with condiments of your choice. Add gluten free bread + $2.50.
Two free-range eggs, (the way you like) on sourdough, multigrain or white bread. Add gluten free bread + $2.50.
Two poached free-range eggs with double smoked ham on a toasted English muffin with homemade hollandaise sauce.
Toasted corn & zucchini, with whipped feta, & Greek salsa drizzled with tzatziki.
Three free-range eggs scrambled with fresh chilli, lobster, cherry tomatoes garnish with sriracha sauce and coriander on sourdough.
Kale, organic tri coloured quinoa, haloumi, almonds, sumac, hummus, avocado, and granny smith apple. Add chicken + $5.90. Add poached egg + $4.00.
Pecan, flax seed, and chia muesli clusters topped with Greek yoghurt, mixed berry compote. Drizzled with organic honey and your choice of milk pour over.
Avocado, whipped feta, confit tomatoes, basil pesto dressing, on sourdough. Add poached egg + $4.00.
Two poached free-range eggs, smoked salmon, sautéed spinach with homemade hollandaise sauce on a toasted English muffin.
Light and fluffy brioche toast with pear compote, summer berries, double cream, drizzled with maple syrup.
Free range eggs, chorizo, roasted peppers tomato, feta, Spanish onion with fresh herbs on sourdough.
Dusted panfried kefalograviera cheese stack with sautéed spinach, field mushrooms whipped feta cherry tomatoes and pesto dressing with sourdough toast.
Three free-range eggs, the way you like them on toasted sourdough, bacon, grilled Chorizo, mushrooms, sautéed spinach, and roasted tomato with a hash brown.
Fresh buffalo mozzarella, tomato, basil, onion and aged balsamic.
Rocket, sriracha with lime mayo served with sparrow fries.
Crispy fried battered fish fillets, salad, and house made tartare sauce with sparrow fries.
Lobster, Spanish onion, red peppers, chives on crispy brioche with sparrow fries.
Wagyu beef, tasty cheese, caramelised onion, aioli, cos lettuce and tomato relish, served in sweet brioche buns with sparrow fries.
Chicken, egg, bacon, cheese, lettuce, tomato on white bread with sparrow fries.
Tender lamb fillets, tomato, onion, mixed lettuce, cucumber, feta cheese with kalamata olives.
Baby cos lettuce, bacon, shaved parmesan, soft poached egg, anchovies, croutons with chef's house made dressing. Add chicken + $5.90. Add salmon + $6.90.
Parsley, red onion, quinoa, lentils, almonds, currents, pomegranate, with honey yogurt dressing. Add chicken + $5.90. Add salmon + $6.90.
Tzatziki, egg plant & caviar with pita bread
Pan fried Greek village cheese, fig & onion salsa.
Potato, pea and kefalotyri cheese croquette, aioli, grilled lemon.
With rosemary, garlic, and lemon rind.
Fish roe dip with pita bread.
Eggplant dip with pita bread.
Greek yogurt, cucumber, dill & garlic with pita bread.
Tzatziki, melitzanosalata & taramasalata with pita bread.
Pan fried kefalograviera with fig salsa.
Served with quince jam and balsamic pearls
Creamy feta wrapped in filo pastry drizzled with Greek honey and toasted almonds
Creamy lobster tail with bell pepper, spring onion and chives served in toasted buttery brioche.
U8 Mooloolaba King Prawns marinated and shallow fried wrapped in angel hair pasta.
Pan seared with Greek salt and pepper with garlic aioli and grilled lemon.
Tossed in white wine and shallots finished with napoli, fresh herbs & feta.
Bell pepper puree, green olives, pink onions and grilled lemon.
Free range pork fillet, Greek salsa, village tzatziki with grilled lemon.
Char grilled with dehydrated kalamata olives, pomegranate salsa with red wine and rosemary jus.
Pan fried w fresh herbs, lemon zest and caper berries in a light bearnaise sauce.
Kefalotiri stuffed wagyu rissole with salsa verde.
Oregano & lemon zest, sous vide then chard with confit tomato.
Clay pot baked baby meatballs slow cooked in rich napoli.
Ripen tomatoes stuffed with arborio rice, dill, parsley, and mint with grilled lemon.
Layers of char-grilled eggplant, zucchini & potatoes with napoli & Greek bechamel.
Parsley red onion, quinoa, lentils, almonds, currants, and pomegranate with honey yogurt dressing.
Noosa reds tomatoes, cucumber, red onion, capsicum, feta and kalamata olives.
Tri-colour, pickled cabbage, with grated kefalotyri cheese & pink onions.
Kipfler potatoes with oregano, lemon, and extra virgin olive oil.
Garlic lemon and extra virgin olive oil.
With paprika, Greek salt topped with feta sprinkles.
With lemon garlic aioli.