Lemoni Greek Cuzina

Lemoni Greek Cuzina at Tingalpa proves that you don’t have to sail across the Aegean Sea to find authentic Greek food, serving up the best of Greek cuisine for lunch and dinner with gluten free, dairy free, vegetarian and vegan options available.

The stunning hand painted murals, Greek music, and attentive staff create a lively and fun atmosphere.

For entrée, you can enjoy anything from fresh pita with a variety of dips, to fried calamari or Spanakopita (spinach and feta pie) and more. Two of the most popular entrée dishes are Saganaki (pan fried cheese with fresh lemon and oregano) and Manitari (baked mushrooms, stuffed with spinach and silver beet, topped with crumbled fetta).

Of course, there are the well-known classic such as Gyros, Moussaka and Souvlaki. If you can’t choose which Souvlaki, get the Lemoni souvlaki mix (lamb, chicken and vegetarian souvlakis, served on a bed of rice and Greek salad).

For something fresh from the sea, the Grilled Octapodi (grilled octopus tentacles served with a Greek salad) is the top pick.

Meat lovers should opt for the Arni Sti Souvla (spit - roasted lamb, served with lemon potatoes, tzatziki and pita). If you are coming with a large group and are looking for something to wow your crowd and share across the table, a chef’s platter is the way to go. For 2 – 4 people, the chef’s platters allow you to sample a selection of traditional Greek dishes.

For drinks there are plenty of options from wine to beer, including foreign beers like Keo beer and wines produced from the owners own local family winery, as well as non – alcoholic drinks like the orange and lemon bitters.  

Nice to know - If you come in for dinner over the weekend, you can expect some fantastic entertainment. On Friday and Saturday nights, there is a belly dancer gracing her way around the tables, who might even pick you to hop up and join in on some dancing. On Sunday’s at 5.30pm there is Bouzouki live Greek music to be enjoyed.

Need to know - Make sure to book online or over the phone, as tables fill up fast on the weekends.

By Ellie Martinez