• Spring Menu

    Starters

    Warm winter olives GF/DF/V
    6

    Andy Clappis casalinga bread with house-made butter | 2.5 ea + local olive oil, balsamic and Dukkah 3.3 ea DF/V

    Freshly shucked Smoky Bay oysters with lime or mignonette | 6 ea

    Shark Bay half-shell scallops, béarnaise butter, pangrattato | 8 ea

    Salt & pepper eggplant, Kewpie mayonnaise, spring onio V
    16

    Entrées

    Roasted Jerusalem artichoke, beetroot, whipped feta, pepitasYellowfin tuna tartar, dashi dressing, avocado, wakame, tobik GF/V
    24

    Yellowfin tuna tartar, dashi dressing, avocado, wakame, tobiko GF
    28

    Smoked lamb cutlet, chickpea purée, Persian feta, mānuka honey, dukkah
    28

    Salt and pepper squid, chilli aioli, lime DF
    26

    Ricotta gnudi, pumpkin purée, Willunga almonds, leek, sage GF
    24

    Cheese

    Chef's selection of Australian & international cheese - hard, soft & blue

    One cheese for $15, two for $25 and 3 for $30

    Please note that on Weekends and Public Holidays a 2-course minimum applies.

    Two courses $82 | Three courses $98

    * Dish contains nuts

    Please note there is a 1% surcharge on credit cards

    Due to increased costs we have had to implement public holiday surcharge of 15%. We appreciate your understanding. Prices are reviewed annually in December and subject to change

    All our seafood at Star of Greece is Australian

    Mains

    Chargrilled Wagyu eye fillet (MB 5+), baked polenta, romesco sauce, smoked marrow butter, jus GF
    55

    Confit duck leg, chargrilled asparagus, brussel sprout, Persian feta & radicchio salad, creamed leek, jus GF
    48

    Crispy-skin snapper, chargrilled cos lettuce, sauce gribiche, pickled white anchovies, salsa verde, pangrattato
    46

    Fennel, pea & asparagus risotto, local mushrooms, warrigal greens, Parmigiano Reggiano V
    40

    Kangaroo Island King George Whiting (battered, crumbed or grilled) Greek salad, crispy chips, tartare sauce, lemon

    45

    Local salt & pepper squid, crispy chips, Greek salad, crisply chips and chilli aioli DF
    40

    Sides

    Harissa-roasted heirloom carrots, Persian feta DF/V
    12

    Crispy chips with chilli aioli V
    12

    Desserts

    Beetroot cheesecake, pistachio, blood orange V
    18

    Chocolate fondant, vanilla mascarpone, pear
    V
    18

    Vanilla crème brûlée, rhubarb, hazelnut tuile GF/V
    18

    D'Angelo Coffee
    Regular & decaffeinated

    Loose leaf teas
    English Breakfast, Earl Grey, Chamomile, Peppermint, Green


    Fleurieu Milk Company, Bonsoy, almond, oat & lactose milk available

    Please note that menu and pricing are both subject to change

  • Children's Menu

    Please note menu is subject to change

    Battered King George Whiting (Grilled for GF) GF
    20

    House Crumbed Chicken Nuggets with chips and salad
    18

    Kangaroo Island Salt & Pepper Squid (GF option available) with chips and salad GF
    20

    House made pasta with Bolognese or Napolitano sauce (GF pasta available) V
    16

    A selection of assorted stick ice-creams (please ask staff)

    Soft drinks
    5

    Coke, Coke Zero, Sprite, Fanta,

    Mountain fresh juices
    4.5

  • Wine List
    View PDF

    Wine List is subject to change. Click on the PDF for the seasonal wine menu

Food & Drink

With a focus on fresh, local ingredients, the Star is known for delicious dishes that let you taste the region. While we aim to create beautiful plates of food that’ll make you go wow, for us it’s all about local and showcasing what our abundant region has to offer.

While we love our tablecloths white, our cutlery shiny and our glasses sparkling, we don’t like to be too fancy. We call it fine-and-friendly dining. It’s a little bit nice, but it’s also approachable… so you can swish ‘n’ sniff your wine, but take your shoes off under the table and have a drink with us after your meal, too.

With fresh King George whiting and squid delivered from Kangaroo Island (just down the coast), as well as local pork, beef, veggies, fruit and dairy, you’ll be able to send off your taste buds on a little adventure.

The Star is known by many holiday-makers and locals for its little takeaway kiosk side, which is how the little shack on the cliffs all started.

Because we love the ol’ gal so much, we’ve kept our little kiosk window out front, which is open from October through April (weather depending) for casual eat-in at our outdoor seating, and takeaway.

Port Willy Kiosk

WHEN?

The ‘when’ can be a bit tricky because the weather is hard to predict, but we generally say we’ll be open from October, closing around Easter time. Check our social media, as well as the signs out the front of the kiosk, which are updated regularly

Over the major summer period (between Christmas and Australia Day, we’re open 7 days from 8 am until around 7 pm (or earlier depending on the weather and trade for the day). After our non-peak period our hours are generally 8 am-4 pm (or earlier depending on the weather and trade for the day) – we appreciate your understanding of this.

If you’re unsure, please don’t hesitate to call the restaurant and check with us… You can also pre-order for larger groups to be sure you get all the chippies for the kids and Uncle Bob’s crumbed garfish.

WHAT?

Like the restaurant, we serve fresh seafood from the Port Willy Kiosk window, including a range of locally-caught fish, as well as squid, chips, burgers and a few breakfast items, too.

WHERE?

The Port Willy Kiosk is located next to the Star of Greece restaurant, and seating is directly in front of the space – all outside. We’ve got you covered with our new shade and deck, and a range of chairs, stools and wine barrels to perch on while you nibble your fish and chippies. Better yet, why not take it down to the sand down the ramp and soak up that summer sun.

We don’t take bookings for the kiosk, but our tables do turn over fairly quickly, and there’s a cute little gazebo around the corner on the cliff which is open to the public so you can settle in with your lunch and the view there, too.