Level 6, Westfield
181 Pitt St
Sydney NSW 2000
24 September 2013
Cuisine: Greek
15.0/20 (SMH 2014)
Head Chef:
David Tsirekas
| Dip selection: | Tarama, Chickpea, Tzatziki with toasted pita bread |
| Xanthi Paté: | Chicken liver pate flavoured with Metaxa brandy and Mavrodaphne wine, grilled sourdough |
| Hot smoked eggplant dip: | Freshly smoked eggplant blended with coriander, cumin, lemon juice, sour cream and kasseri |
| Barbecued Haloumi: | Served with heirloom tomato, mint and honey pepper figs |
| Fried Calamari: | Lightly floured calamari deep fried & served with ouzo tartare sauce |
| Imambayldi: | Baked eggplant stuffed with tomato, herbs and onion. Spicy yoghurt sauce |
| Roasted Field Mushrooms: | Field mushrooms roasted in garlic, rosemary, thyme, crumbled feta |
| Octopus: | Pan fried octopus, lemon and garlic vinaigrette, roasted capsicum sauce |
| Sardine Pita Dakos: | Cured WA sardines, toasted pita bread, herb and tomato marinade |
| Xanthi fried chicken: | Chicken wings poached in a spiced ouzo stock then floured then deep fried and served with skordalia paste |
| Greekslaw: | Salad of shredded cabbage, carrot, apple, herbs, apple and seeded mustard mayonnaise |
| Watermelon & Manouri Salad: | Watermelon, manouri cheese, candied almonds, vanilla and honey vinaigrette |
| Hot Potato Salad: | Crushed steamed potatoes with fresh lemon, chopped parsley and olive oil |
| Chips: | Hand Cut Chips |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 6.3 | 6.0 | 7.5 | 6.5 | 6.5 | 6.0 |
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Xanthi Hats
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Menu
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Dip selection: Tarama, Chickpea, Tzatziki with toasted pita bread
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Roasted Field Mushrooms: Field mushrooms roasted in garlic, rosemary, thyme, crumbled feta
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Barbecued Haloumi: Served with heirloom tomato, mint and honey pepper figs
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Fried Calamari: Lightly floured calamari deep fried & served with ouzo tartare sauce
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Imambayldi: Baked eggplant stuffed with tomato, herbs and onion. Spicy yoghurt sauce
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Octopus: Pan fried octopus, lemon and garlic vinaigrette, roasted capsicum sauce
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Sardine Pita Dakos: Cured WA sardines, toasted pita bread, herb and tomato marinade
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Xanthi Paté: Chicken liver pate flavoured with Metaxa brandy and Mavrodaphne wine, grilled sourdough
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Hot smoked eggplant dip: Freshly smoked eggplant blended with coriander, cumin, lemon juice, sour cream and kasseri
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Chips: Hand Cut Chips
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Greekslaw: Salad of shredded cabbage, carrot, apple, herbs, apple and seeded mustard mayonnaise
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Xanthi fried chicken: Chicken wings poached in a spiced ouzo stock then floured then deep fried and served with skordalia paste
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Hot Potato Salad: Crushed steamed potatoes with fresh lemon, chopped parsley and olive oil
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Watermelon & Manouri Salad: Watermelon, manouri cheese, candied almonds, vanilla and honey vinaigrette
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