The Kalofagas Supper Club returned to the Bob Rumball Manor for another Greek Supper Club in the courtyard, we dined ” al fresco”, avoided rain for most of the evening and enjoyed a delicious menu inspired by Mytilini (Lesvos).

Thank you to  Nisos Importing fo supplying the olive oil and many other specialty products and thank you to Kolonaki Group, who poured and spirits including Ouzo from Mytilini!

Appetizers:

Louloudia (Stuffed Zucchini Blossoms) with Pine Nut Skordalia

Giouzlemedes With Feta and Mint (Fried Cheese Pies)

Butterflied Shrimp With Garlic, Olive oil, Lemon, Chives, Chilli Peppers

Homemade Bread

paired with Dimino Ouzo Mytilini

1st course: Imam Bayildi (Slow Braised Eggplant Stuffed With Vegetables)

2nd course: Sun-dried and Grilled Octopus, Lemon, Red Onions, Capers, Greek Oregano

paired with Sertiko Ouzo Mytilini

Main Course: Whole Sea Bream (Tsipoura)  (flown in from Greece) served with warm steamed vegetables, extra-virgin olive oil, lemon, sea salt (furnished by Selonda Aquaculture

Dessert: Kataifi Trifle, served with Pastry cream and Fresh Strawberries

paired with Mastiha Spirit

The next Greek Supper Club is taking place on Sunday October 15th and we return to the Market Kitchen at St. Lawrence Market. Stay tuned for menu and seat info.