Socrates Grill

Saganaki

Kefalograviera cheese, pan-fried until golden and flambéed tableside — it arrives sizzling and you squeeze the lemon yourself.

Calamari

Rings of squid, lightly battered and fried crisp, served with a side of tzatziki or lemon for dipping.

Garlic Tiger Prawns

Whole tiger prawns cooked in garlic butter — the kind of dish you mop up with bread after the prawns are gone.

Spanakopita

Flaky phyllo pastry packed with spinach and feta, baked until the layers shatter when you cut through.

Dolmades

Grape leaves stuffed with seasoned rice and herbs, served warm with a squeeze of lemon.

Keftedes

Greek-style beef meatballs seasoned with onion, mint, and oregano, pan-fried and served with tzatziki.

Tempura Prawns

Tiger prawns in a light tempura batter, fried to order and served with dipping sauce.

Mozzarella Sticks

Breaded mozzarella, fried until the outside is crisp and the cheese pulls long when you bite in.

Zucchini Sticks

Fresh zucchini cut into sticks, battered and fried — a lighter option that still holds up as a starter.

Appetizer Platter

Saganaki, calamari, spanakopita, dolmades, and keftedes on one plate — good for the table when nobody can agree.