2 for $35 cocktail

Zorba White

CHICKEN MOUSSAKA

BEEF MOUSSAKA

GRILLED LAMB KEBAB | SIDE SALAD | TZATZIKI | PITA BREAD | CHIPS

GRILLED LAMB KEBAB

PAN SEARED SAGANAKI CHEESE

GRILLED HALLOUMI CHEESE

MEDITERRANEAN SEAFOOD STEW

SPANAKOPITA

CHICKEN SALAD WITH YOGHURT DRESSING

WITH HONEY | FETA CHEESE | FILO PASTRY | HONEY

BAKED FETA CHEESE

CHEF'S SALAD

HOUSE-MADE YOGHURT | CUCUMBERS | GARLIC | DILL | LEMON JUICE

HTAPOTHI STI SKHARA

LOADED MAC & CHEESE

DEEP FRIED CHIPS | TARTARE SAUCE | MIXED GREENS

LIGHTLY BATTERED FISH & CHIPS

GALATOPITA

HOMEMADE GARLIC YOGHURT

GRILLED VEGETABLE PLATTER

GRILLED MEAT PLATTER

GREEK SALAD

CHARRED LEMON | FRIED ASPARAGUS & EGGPLANT | YOGHURT MAYO

GRILLED WHOLE SQUID

TARAMASALATA

TIROKAFTERI

HUMMUS

Place 8 fresh mint leaves into a shaker or mixing glass. Add 0.75 oz fresh lemon juice and 0.5 oz simple syrup. Gently muddle the mint with the citrus and syrup 6–8 times to release oils without shredding the leaves.

Prepare and Muddle

Add 3 oz bourbon to the muddled mixture. Fill the shaker with crushed ice (about 1 cup).

Add Spirits and Ice

Shake vigorously for 10–12 seconds until chilled. Strain into a rocks glass filled with fresh crushed ice.

Shake and Strain

Top with a lemon wheel on the rim and a small mint sprig tucked into the drink. Serve immediately.

Garnish and Serve

In a cocktail shaker, add 3 tablespoons mixed berries and 0.5 oz fresh lime juice. Gently muddle the berries to break them down but leave some texture.

Muddle Berries

Add 2 oz London dry gin and 0.5 oz simple syrup to the shaker. Add 6 ice cubes, then shake hard for 10–12 seconds until well chilled.

Add Spirits and Sweetener

Double-strain (using a fine mesh strainer if available) into a chilled highball or Collins glass filled with fresh ice. Top with 2 oz club soda and gently stir once to combine.

Strain and Top

Garnish with a mint sprig or a whole berry on a pick. Serve immediately.

bourbon

fresh lemon juice

simple syrup (1:1)

fresh mint leaves

crushed ice

lemon wheel (garnish)

London dry gin

fresh lime juice

fresh or frozen mixed berries (raspberry/blackberry)

club soda

ice cubes

mint sprig or berry (garnish)

Place a coupe or chilled cocktail glass in the freezer or fill with ice water while you prepare the cocktail to ensure the drink is served cold.

Chill glass

Add the gin, ouzo, white crème de cacao, fresh lemon juice, simple syrup, whole milk (or half-and-half) and egg white (if using) to a cocktail shaker.

Dry shake (no ice) vigorously for 15–20 seconds to emulsify the egg white and milk, producing a silky foam. If not using egg white, give the mixture a quick, vigorous shake (8–10 seconds) without ice to better incorporate ingredients.

Add ice to the shaker (enough to fill two-thirds) and shake vigorously for another 12–15 seconds until the shaker is very cold to the touch and the drink is well chilled and slightly diluted.

Dump the ice or water from your chilled glass and double-strain the cocktail into the chilled coupe using a fine-mesh strainer over a julep or Hawthorne strainer to remove ice shards and any coagulated egg bits.

Express a lemon twist over the surface of the cocktail to release oils, then rim the glass with the twist and drop it in as garnish.

Lightly grate a small pinch of nutmeg over the foam, or lay a couple of fresh fennel fronds across the top for an aromatic, Mediterranean finish.

Dry gin

Aegean ouzo (or other anise-flavored liqueur)

White crème de cacao

Fresh lemon juice

Simple syrup (1:1 sugar to water)

Whole milk or half-and-half

Egg white (optional for silky foam)

Lemon twist

Grated nutmeg or a few fennel fronds

Ice (for shaking and serving)

Preheat oven to 375°F (190°C). Slice zucchinis, peeled potatoes, and eggplants into 1/4-inch (6 mm) rounds. Lightly salt the eggplant slices and place them in a colander for 15 minutes to draw out bitterness; pat dry with paper towels. Brush both sides of all slices lightly with olive oil and season with the listed salt and black pepper.

Prepare and cook vegetables

Pan-fry or roast the slices: Heat a large skillet over medium-high heat. Working in batches, fry potato slices 2–3 minutes per side until lightly golden and mostly cooked through; transfer to a paper-towel-lined tray. Fry zucchini and eggplant 2 minutes per side until lightly browned and softened; transfer to the tray. Alternatively, arrange slices on baking sheets and roast 12–15 minutes, turning once, until tender and lightly browned. Set aside.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add ground chicken, break up with a spoon, and cook 6–8 minutes until no longer pink and beginning to brown.

Cook aromatics and brown chicken

Add flavorings and simmer: Stir in tomato paste and cook 1 minute. Pour in optional red wine and simmer 2 minutes to reduce. Add crushed tomatoes, oregano, optional thyme or a pinch of cinnamon, sugar, salt, and black pepper. Reduce heat to low and simmer gently 12–15 minutes until sauce thickens. Taste and adjust seasoning. Keep warm.

In a medium saucepan, melt butter over medium heat. Whisk in flour to form a paste (roux) and cook 1–2 minutes without browning. Gradually whisk in the milk, a little at a time, until smooth. Bring to a gentle simmer, whisking constantly, and cook 6–8 minutes until the sauce thickens and coats the back of a spoon.

Make a smooth bechamel

Finish the bechamel: Remove from heat and stir in grated Parmesan (reserve a couple of tablespoons for topping), freshly grated nutmeg, salt, and black pepper. Let the sauce cool 3–4 minutes, then whisk in the beaten egg quickly to enrich and slightly thicken (temper egg by adding a tablespoon of hot sauce first if concerned about scrambling). Set aside.

Reduce oven temperature to 350°F (175°C). Lightly grease a 9x13-inch (or similar) baking dish. Arrange a single layer of potato slices to cover the bottom (trim as needed). Spoon about one-third of the minced chicken tomato sauce over the potatoes and spread evenly. Next place a layer of eggplant slices to cover the sauce. Add another third of the meat sauce. Place a layer of zucchini slices on top, then the remaining meat sauce, and finish with a final layer of potatoes or eggplant if you like—ensure the top is covered evenly.

Layer the moussaka

Top with bechamel and cheese: Pour the bechamel sauce evenly over the top layer and spread to cover completely. Sprinkle the reserved Parmesan and the optional grated mozzarella evenly over the bechamel.

Bake and rest: Bake uncovered in the preheated 350°F (175°C) oven for 35–45 minutes, until the top is puffed and golden and the filling bubbles at the edges. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes. Remove from oven and let rest 20–30 minutes to set (this makes slicing neater).

Serve: Garnish with chopped fresh parsley, slice into squares, and serve warm.

zucchini

potatoes (medium, peeled)

eggplant (medium)

olive oil (for brushing/frying)

salt

black pepper

minced (ground) chicken

onion (medium, finely chopped)

garlic (minced)

tomato paste

canned crushed tomatoes

dry oregano

dried thyme or cinnamon (optional)

sugar (to balance acidity)

red wine (optional)

olive oil

unsalted butter

all-purpose flour

milk (whole)

grated Parmesan or Kefalotyri

nutmeg (freshly grated)

egg (large, beaten)

grated mozzarella or kasseri (optional)

fresh parsley (chopped, for garnish)

Heat 2 tbs olive oil in a large skillet over medium heat. Add the finely chopped onion and a pinch of salt; cook until translucent, about 6–8 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

sauté aromatics

Increase heat to medium-high. Add the minced beef and break up with a wooden spoon. Brown the beef thoroughly, cooking off excess moisture and fat, about 6–8 minutes. If there is a lot of fat, spoon off all but about 2 tbs.

brown beef

Stir in the tomato paste and cook 1–2 minutes to deepen flavor. Deglaze with red wine if using and let reduce for 2 minutes. Add crushed tomatoes, beef stock, ground cinnamon, oregano, bay leaf, sugar, salt and black pepper. Stir to combine.

build sauce

Bring to a gentle simmer, lower heat, and cook uncovered for 20–25 minutes until thickened. Taste and adjust seasoning. Remove and discard bay leaf. Keep warm.

simmer

Salt the eggplant slices lightly and let them sit on a rack or paper towels for 15 minutes to draw out bitterness. Pat dry with paper towels.

prepare eggplant

Heat 150 ml neutral oil in a large frying pan over medium-high heat. Fry eggplant slices in batches until golden and softened, about 2–3 minutes per side. Drain on paper towels. Alternatively, roast at 220°C (430°F) for 20 minutes turning once with a light brush of oil for a less oily result.

fry eggplant

Toss trimmed asparagus with 1 tps salt and 1 tbs olive oil. Grill or pan-fry over high heat for 3–5 minutes until charred and tender-crisp. Cut into 6–7 cm lengths and set aside.

cook asparagus

Heat a small nonstick pan until very hot. Place the lemon half cut-side down and press for 1–2 minutes until charred and caramelized. Reserve for serving.

char lemon

In a medium saucepan melt the butter over medium heat. Add the flour and whisk continuously for 1–2 minutes to form a blonde roux; do not let it brown.

make roux

Gradually whisk in the warmed milk in three additions, whisking constantly to avoid lumps. Bring to a gentle simmer, whisking until the sauce thickens and coats the back of a spoon, about 6–8 minutes.

add milk

Reduce heat to low. Stir in nutmeg, salt and pepper. Temper the egg yolks by whisking a small ladle of hot béchamel into the yolks, then whisk the warmed yolks back into the sauce. Remove from heat and stir in 50 g grated Parmesan. Taste and adjust seasoning; béchamel should be creamy and smooth.

finish béchamel

Whisk together Greek yoghurt, mayonnaise, lemon juice, salt and pepper in a small bowl until smooth. Chill until assembly. Keep charred lemon and chopped parsley ready.

make yoghurt mayo

Preheat oven to 190°C (375°F). Butter the baking dish or lightly oil the interior.

preheat oven

Spread a thin layer (about 1/3) of the meat tomato filling across the bottom of the prepared dish. Arrange a single layer of fried eggplant slices to cover the meat. Spoon another 1/3 of the meat sauce over the eggplant. Scatter the charred asparagus pieces evenly over the meat. Add the remaining meat sauce and top with the remaining eggplant slices if any.

layer

Pour the béchamel evenly over the assembled layers and smooth the top with a spatula. Sprinkle the remaining 30 g grated Parmesan evenly over the béchamel.

top with béchamel

Place the dish on a baking sheet and bake in the preheated oven for 30–35 minutes until the top is golden and bubbling. If you want a deeper brown top, finish under a broiler for 2–3 minutes—watch carefully to avoid burning.

bake

Remove from oven and let rest for 10–15 minutes to set. Serve slices topped with a dollop or drizzle of yoghurt-mayo and a squeeze of charred lemon. Garnish with chopped parsley if using.

rest & serve

yellow onion, finely chopped

garlic cloves, minced

minced beef (80/20)

beef or vegetable stock

ground cinnamon

dried oregano

bay leaf

sugar

eggplants, sliced lengthwise 1 cm / 3⁄8"

green asparagus, trimmed

plain/all-purpose flour

whole milk, warmed

ground nutmeg

egg yolks

grated Parmesan (or kefalotyri)

Greek yoghurt

mayonnaise

lemon juice

lemon, halved and charred

extra grated Parmesan for top

fresh parsley, chopped (optional)

neutral oil for frying (vegetable or sunflower)

buttered baking dish (approx 23 x 33 cm)

Pat lamb cubes dry with paper towels. In a large bowl combine 3 tbs olive oil, 2 tbs lemon juice, 3 tbs minced garlic, 1 tsp dried oregano, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add lamb, toss to coat, cover and refrigerate for at least 30 minutes and up to 4 hours.

Marinate Lamb

If using wooden skewers, soak them in water for 30 minutes. Thread marinated lamb onto skewers, leaving a small gap between pieces for even cooking. Let skewered lamb sit at room temperature 15 minutes before grilling.

Prepare Skewers

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or brush pan lightly. Grill skewers 3–4 minutes per side, rotating to get even char, until an instant-read thermometer inserted into a cube reads 135°F–140°F for medium-rare to medium (total 9–12 minutes depending on heat and cube size). Remove from grill and rest 5 minutes; internal temp will rise a few degrees. Sprinkle chopped parsley over kebabs before serving.

Grill Kebabs

While lamb marinates, grate cucumber on the large holes of a box grater, squeeze out excess liquid using a clean towel or paper towels until dry (to prevent soggy tzatziki). In a small bowl combine 1 cup Greek yogurt, drained grated cucumber (about 1/2 cup), 1 minced garlic clove, 1 tbs lemon juice, 1 tsp olive oil, 1 tbs chopped dill, 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth. Taste and adjust salt or lemon. Chill at least 15 minutes to let flavors meld.

In a large bowl combine 4 cups mixed greens, 1 cup halved cherry tomatoes, 1 cup sliced cucumber and 1/4 cup thinly sliced red onion. Whisk together 2 tsp olive oil, 1 tsp red wine vinegar, 1/4 tsp salt and 1/8 tsp black pepper; pour over salad and toss gently to coat. Sprinkle 1/4 cup crumbled feta if using. Keep chilled until serving.

About 5 minutes before kebabs finish resting, heat a skillet or oven. Brush pita with 1 tsp olive oil and warm on a hot skillet 30–60 seconds per side until pliable and lightly charred, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. Portion chips into serving bowls.

Arrange 1–2 skewers per person on a plate with a warmed pita, a scoop of tzatziki, a portion of side salad and a small handful (about 1 cup) of chips. Garnish kebabs and tzatziki with extra parsley and serve lemon wedges on the side. Squeeze lemon over the lamb just before eating.

Zorba The Greek Taverna

2 For $35 Cocktail

Zorba White

Chicken Moussaka

Beef Moussaka

Grilled Lamb Kebab

Pan Seared Saganaki Cheese

Grilled Halloumi Cheese

Mediterranean Seafood Stew

Spanakopita

Chicken Salad With Yoghurt Dressing

Baked Feta Cheese

Chef's Salad

Htapothi Sti Skhara

Loaded Mac & Cheese

Lightly Battered Fish & Chips

Galatopita

Homemade Garlic Yoghurt

Grilled Vegetable Platter

Grilled Meat Platter

Greek Salad

Grilled Whole Squid

Taramasalata

Tirokafteri

Hummus