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ELIA GREEK ISLAND TAVERNA – NOW OPEN


FOR BOOKINGS PHONE (07) 5575 7729 or EMAIL elia.greektaverna@gmail.com

A slice of Santorini has arrived on the waterfront at Marina Mirage in the form of 250-seat dining spot Elia Greek Island Taverna. Dishing up everything from dolmades to spit-roasted lamb and gloriously sweet loukoumades, the new casual eatery combines traditional homestyle cooking with pristine broadwater views to transport diners to the sun-drenched shores of the Greek Islands.

The menu at Elia is all about sharing, and owner Maria Panayiaris wants you to experience the restaurant in true Greek style – sit down, eat, converse, sip wine, eat, soak up the views … and then eat some more. Reminiscent of gathering around a family table, Elia aims to deliver a true homestyle affair, serving dishes that are derived from age-old recipes that have been passed down through the generations. You can start your feast with classics like taramasalata and skordalia dips with pita, house-made dolmades or grilled saganaki, while seafood-loving snackers can opt for the Greek-style trout pate, the pickled octopus, or a plate of marinated sardines drizzled with olive oil and vinegar.

The menu shifts to mid-sized shareables like sheftalies (Cyprian sausages), kolokithokeftedes (zucchini fritters) and spanakopita, before moving onto succulent plates of meat and seafood from the charcoal grill. There’s everything from pork-fillet souvlaki, lamb cutlets with Mediterranean vegetables, grilled swordfish and scallops served with skordalia and spinach rice, and whole marinated chargrilled quail on a bed of grain salad. You’ll also find braised and baked Greek favourites like moussaka, pastitio (pasta), and baked capsicums and tomatoes stuffed with herbed rice, sided with lemon potatoes. Can’t decide? The two- or four-person share platters will fill the gap, while the multi-course set menus will allow you to taste all of Elia’s favourites before rolling home in a self-induced food coma.

Source: The Weekend Edition Gold Coast. View full article here.

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