Friday,6 November

with

Chef Dale Keith

From the open-air hearths of the Mediterranean, spit-roasting has long been at the heart of seasonal feasts, old traditions and the simple pleasure of gathering around good food.

An ancient art that demands hours of patience & a watchful eye. It is the ultimate expression of hospitality — a labour of love, made to be shared.

We’re bringing the art of the slow spin to Alexia with food by fire, a two-part dinner series celebrating the beauty of slow food cooked over open flames by pitmaster Dale Keith — part chef, part alchemist of fire, smoke, sizzle and crackle...

Part one: Greece.

A journey to the heart of Greek tradition arni sti souvla, where lamb turns slowly over the fire, preparing for a gathering of hungry guests.

Elemental cooking. Generous feasting. A little fire-fuelled theatre.

Follow the smoke to Alexia.

Bookings essential. Please use the form below.

Menu

Mains

(each main serves one person)

4-hour spit-roasted lamb over charcoal, cauliflower skordalia, Greek salad, tzatziki (GF) - $30

Chicken souvlaki skewer, cauliflower skordalia, Greek salad, tzatziki (GF) - $30

Roasted eggplant with tomato, herbs, cauliflower skordalia, Greek salad, tzatziki (GF, V) (VG on request) - $30

Little Extras

(to start or for sides)

Marinated smoked mixed olives + whipped feta - $12

Roasted beetroot labneh dip + walnuts + pita bread - $12

Dessert

Citrus olive oil yoghurt cake, pistachio ice cream, syrup - $14