Thank you to everyone who celebrated Valentine's Day 2009 with us at Saganaki.
We look forward to sharing this special day with you all again next year.

Celebrate Valentine’s Day with dinner at Saganaki and transport yourself to the beautiful Greek Islands without even a passport

While staying true to its Greek heritage, Saganaki also features dishes infused with a Modern twist, using only the very best local produce.

The restaurant is warm and inviting with wood grain and marble textures with elegant crystal & brass chandeliers. Floor to ceiling windows make the most of the prime waterfront position where every table has a great view of Docklands’ bustling Marina.

Date: Saturday, 14th February 2009
Includes: Four courses plus sparkling wine on arrival
Price: $99 per person
Address: 62 NewQuay Prom, Docklands Vic 3008
Bookings: Closed

Valentines Day Dinner Menu

Starters
Mixed Dips - Skordalia, Taramasalata and Tzatziki, served with bread
Saganaki Trio - Kefalograviera, Cyprus haloumi and soft kasseri brushed with egg and flour dusted

Entrée
Garlic prawns pan fried in garlic herb butter with lemon and grilled cherry tomato (G)
Quail served over pumpkin mash with Commandaria red wine jus (G)
Grilled calamari marinated in cold pressed olive oil, served over rocket with bell pepper coulis (G)
Spanakopita - Filo pastry filled with creamy feta and spinach, served over cauliflower mornay crumble and a drizzle of balsamic (V)
Sptezofai – house smoked grilled sausages in tomato concasse with green & red capsicum

Main
Crispy skin barramundi fillet, pan seared & served with king prawns and Champagne sauce
Crumbed Santorini chicken stuffed with kasseri cheese and drizzled with lemon sauce
Traditional mix grill for one or two, chef’s selection of five cut meats
Moussaka of potato, eggplant, wine and béchamel (V)
Suckling pig slow roasted with sage, prunes and honey (G)
Milk fed lamb slow roasted with thyme, rosemary, olive oil and garlic chips (G)
Our roasts are premium free range grain and grass fed stock cooked to perfection between 15-18 hours. Served in their own jus.
All mains served with chat potatoes and Greek salad

Dessert
Toula’s apple pie with clotted cream and berry compote
Limnos baklava served with vanilla bean ice cream

Sample menu only, subject to change