South Melbourne Market

Using winter’s best produce and classic flavours, Alex adds his modern twist to authentic Greek recipes. This irresistible menu features: a mixed seafood meze with a ceviche of raw fish with dill vinaigrette, chargrilled sardines, oysters with Santorini vinegar and shallots, and taramosalata; spiced quail with beetroot and horseradish tzatziki; slow braised lamb neck with olive oil potato puree and fresh zucchini, dill and cabbage slaw; and to finish, pan cooked buttery cinnamon apples with a brown sugar crumble and a whipped, sabayon-style sauce made with commandaria, a Greek dessert wine.