Little Sparrow Noosa

With rosemary, garlic and lemon rind.

Fish roe dip with pita bread.

Eggplant dip with Pita bread.

Greek yogurt, cucumber, dill and garlic with pita bread.

Tzatziki, melitzanosalata and taramasalata with pita bread.

Pan fried kefalograviera with fig salsa.

Served with confit tomato drizzled with honey and kalamata dust.

Zucchini flowers stuffed with ricotta, feta, aromatic fresh mint and roasted walnuts, served with a vibrant salsa verde.

Creamy feta wrapped in filo pastry drizzled with Greek honey and toasted almonds.

Creamy lobster tail with bell pepper, spring onion and dill served in toasted buttery brioche.

Flame-grilled king prawns served over pickled red cabbage, slow-braised with Mediterranean spices. Finished with a wedge of chargrilled lemon.

Seasoned with Greek salt and pepper, served with garlic aioli and lemon.