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             Friday, 11th February - Monday, 14th February 2011
Address        Docklands Drive, Waterfront City, Docklands Vic 3008
Bookings      Ph (03) 9606 0008 or online

Valentines Weekend Menu
Mezedes
Just a little smaller than an entrée and perfect for sharing

Trio of dips – Tzatziki, Taramasalata and Melitzanosalata served with pita 15.5
Extra pita bread 3.5
Saganaki – Pan fried kefalograviera cheese 14.5
Lightly dusted calamari deep fried with lemon pepper served with a metaxa aioli 14.5
Keftethes – meatballs with oregano, lemon and kalamata relish 11.5
Spanakopita – Spiral filo pastry filled with creamy feta & spinach with mint tzatziki 11.5
½ Shell ouzo scallops with red peppers and feta 17.0

Char-grilled
Char-grilled calamari served with rocket 14.5
Spetzofai – Grilled homemade sausage with diced capsicum & tomato relish 12.0
Char-grilled octopus simply served with lemon 13.5
Loukaniko – Char-grilled sausage served with olive caper sauce 12.0

Sides & Salads

Beetroot, feta and iceberg salad 8.5
Cabbage salad with lemon and garlic oil 7.0
Horiatiki salad with tomato, cucumber, onion, capsicum, olives and feta 10.0
Horta – Seasonal greens with olive oil and lemon 9.5
Lemonades Patates – Lemon roasted potatoes with herbs 7.5


Mains
Large plates

Kokkinisto – Slow braised grain fed beef with garlic, onion, potato and herbs over spinach rice stew 28.0

Moussaka – Thessaloniki style with layers of potato and eggplant with meat sauce 25.5
Available as a vegetarian option upon request

Fish of the Day – Please see your waiter m.p

Chicken – Oven baked chicken with oregano & lemon served over sautéed seasonal vegetables 27.5

Prawn Saganaki – Garlic prawns in a spiced tomato salsa topped with feta, served with toasted pita 31.5

Open Souvlaki – Served over pita bread with finely sliced cabbage, spring onion, kalamata olives, tomato and Tzatziki. Your choice of: Corn fed Chicken 25.5
Milk fed Lamb 29.5

Lamb Cutlets – Char-grilled with lemon and served with potato green pea mash 38.5

Steak – Char-grilled Rib Eye with kalamata mash and Commandaria port wine jus 40.5

Gyros – Our traditional upright spit. Ever-changing from our butcher; includes chicken, pork or lamb,
grilled to perfection and thinly sliced. Please see your waiter for today’s special 28.0

Mixed Grill Plate
Chef’s selection of meats which may include Lukaniko, pork, beef and chicken 38.0

Banquet Menus
Banquet A
65.0 per person, minimum of 2 people

Mixed Dip Trio served with pita
Saganaki – Pan fried kefalograviera cheese
Spetzofai – Grilled homemade sausage with diced capsicum in a tomato sauce

Char-grilled calamari served with rocket
Lamb Souvlaki served over pita bread with finely sliced cabbage & Tzatziki
Fish of the Day
Horiatiki salad with tomato, cucumber, onion, capsicum, olives & crumbled feta
Lemonades Patates – Lemon roasted potatoes with herbs

Chef’s selection dessert platter

Banquet B
75.0 per person, minimum of 2 people

Mixed Dip Trio served with pita
Saganaki – Pan fried kefalograviera cheese
½ Shell ouzo scallops with red peppers and crumbled feta
Char-grilled Lukaniko – Sausage served with olive capper sauce

Lamb Souvlaki served over pita bread with finely sliced cabbage & Tzatziki
Fish of the Day
Chicken – Oven baked chicken with oregano & lemon served with lemon potatoes
Horiatiki salad with tomato, cucumber, onion, capsicum, olives & crumbled feta
Lemonades Patates – Lemon roasted potatoes with herbs
Beetroot, feta and iceberg salad

Chef’s selection dessert platter

Dessert

Bougatsa
Baked filo pastry filled with custard, pistachio praline and spiced sugar syrup 13.5

Creamy Chocolate Rice Pudding
A traditional dish dusted with cinnamon & cacao with pistachio ice cream 10.0

Yiayia’s Baklava Roulade
Baked layers of honey soaked filo pastry filled with toasted nuts and served with
home made vanilla ice cream 13.5

White Chocolate Mousse
Served with Mastixa strawberry coulis and chocolate cigar 13.5