Creamy Pea & Ham or Leek & Potato Soup, served with crusty home baked bread.
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Top quality Continental Lamb, Pork or Wagyu Beef Sausages (subject to availability), served with fresh mashed potatoes, onion gravy and salad. Oven baked Jacket Potatoes topped with “Bolognese” sauce, sour cream and grated Cheddar cheese, served with a fresh Balkan salad on a bed of green leaves. Succulent fresh water BASS Fillet, marinated in lime, lemongrass and ginger, pan fried or grilled served with chips and Balkan Salad. Very tender baby squid, coated in a lemon pepper and sea salt dusting, fried and served with a fresh green leaves salad Balkan style. Also available as a main with chips for $ 12.50 Tender breast or thigh fillets of free range chicken, cooked to perfection and served with Balkan salad and french fries.
Free range, grain fed yearling (from W.A.), served with Balkan Salad, chips and a choice of Dianne, mushroom or pepper sauce. Grain fed free range yearling from W.A. cooked to your liking served with chips, Balkan salad and a choice of Dianne, mushroom or pepper sauce. This is a very common dip, popular in most Balkan countries, made out of equal quantities of eggplant, capsicums, onions and tomatoes. As an example we use 1 Kg. of all ingredients. METHOD: - Grill the eggplant and the capsicums on a very hot grill or in a very hot oven(220-240 Celsius) . Than place the capsicums in a container, sprinkle with salt, cover with Gladwrap and leave for 15-20 min.(this will allow you to peel the skins very easily). Do the same with the eggplant, (but place them in a strainer or colander to allow the bitter liquid to drain from the flesh). - Peel and slice the onions, place them in a suitable cooking dish with vegetable oil and saute them until soft and start getting a nice nutty color, adding at this stage some salt to help cook the onions and to save you to add a lot more salt later on (a cheffy tip), as well as some paprika (the hot one if you like it fiery). - Chop the tomatoes in cubes (2-2.5 cm. big), adding them to the cooked onions together with the capsicums and the drained eggplant. Cook this mixture until the consistency will be of a dip, allowing the extra moister of all the veggies to reduce (approx. 1-1.5 hours). Then add about 250-300 ml. of both vegetable and olive oil, stirring continuously until fully incorporated (keep stirring or it will spit at you). Add some pepper, taste and adjust the seasoning to you liking. - Remove from stove and allow to cool. Serve with fresh crusty bread, toasted Turkish bread sticks, or your favorite type of crackers. - If you do not have the time or the pleasure of making it, enjoy this dip (as well as many others) at our restaurant. Bon Apetitte. Ingredients Method |
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