Five dips made in house — the taramosalata from cod roe, the htipiti sharp with capers and chilli — and a seafood list that names its state: South Australian king prawns cooked in tomato and feta with mint, South Australian octopus at market price, West Australian whitebait fried whole and served with skordalia. Desserts are all made here too, down to the vanilia, a vanilla spoon sweet you rarely see outside a Greek kitchen.
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