PREPARATION INSTRUCTIONS

Take your time bringing the pleasures of The Apollo to your table. Divide your meal into courses and enjoy the pleasures of The Apollo’s signature dishes

 

Suggested cooking times and temperatures may vary depending on your kitchen equipment (some ovens burn bright while others require patience). Please use kitchen common sense.

Start by unpacking your box, getting your utensils ready and heating up your oven, before the ouzo kicks in.

THE FULL GREEK

  • A white oval dish filled with green, purple, yellow, and brown olives on a white surface.

    Marinated Olives

    Ready to eat. Enjoy!

  • A bowl of creamy mashed potatoes topped with salmon roe and a drizzle of oil, placed on a gray surface with a gray napkin nearby.

    Taramasalata

    Taramasalata dip is ready to eat.

  • Three pieces of toasted flatbread with herbs, served in a small bowl on a gray surface, with a cardboard box partially visible.

    Pita Bread

    Preheat oven to 200°C (180°C fan-forced).

    Remove pita from packaging, spread out on oven tray and bake for 4 minutes.

    For extra flavour brush top of pitas with some oil and dried oregano before baking.

    You can also cook pita in the toaster! Cook until crispy.

  • A cast iron skillet with a cooked steak covered in meat sauce and seasoning, with melted butter and garlic in the sauce. The skillet sits on a dark wooden surface, and a person’s hand is holding a gray cloth nearby.

    Saganaki Cheese

    Heat a heavy-bottomed frying pan over high heat.

    Place Saganaki cheese in pan with provided baking paper between the cheese and pan.

    Cook for 5 minutes until golden underneath.

    Flip cheese, remove paper and drizzle dressing over cheese (it will sizzle).

    Serve immediately (leave in pan if possible).

  • Greek salad with tomato, cucumber, onion, black olives, and feta cheese topped with herbs, served on a white plate with hummus and other dishes in the background.

    Village Salad

    Freshness is key for a village salad. Because we pack your delivery box the day before you receive it, we leave the vegetables whole, to be chopped just before serving to maximise flavour. (Yia Yia would never forgive us for serving day-old chopped salad)

    Chop: - Cucumbers in half lengthways, then chop into 3cm pieces

    • Tomatoes in half

    • Thinly slice bull horn peppers and radishes

    If you collected your order, your salad will be chopped and ready for the dressing to be added

    Mix all ingredients (excluding feta) and leave to marinate for 10 minutes.

    Place feta on top for garnish.

  • A plate of beef short rib stew topped with a dollop of horseradish sauce, served on a white decorative platter with gravy surrounding the meat, placed on a white textured tablecloth.

    Lamb Shoulder

    Preheat oven to 200°C (180°C fan-forced).

    Remove from plastic and place lamb on a baking tray, making sure to add all the liquid from the bag.

    Bake for 20-25 minutes

  • Close-up of cooked meatballs garnished with chopped herbs in a white bowl on a dark surface.

    Roast Potatoes

    Preheat oven to 200°C (180°C fan-forced).

    Remove potatoes from plastic container and transfer to a baking tray.

    Bake for 10 minutes.

  • Semolina Custard with Rhubarb

    Ready to eat. Enjoy your dessert at your leisure.

“The Apollo is dreamy for date night but ideal for coming with a group of friends or family. You can order The Full Greek set menu for the whole table.” - Conde Nast Traveller

A LA CARTE

  • Three bowls of different dips, including hummus topped with paprika and olive oil, creamy dip with salmon roe and olive oil, and tzatziki garnished with dill, on a white tablecloth.

    Taramasalata/ Split Pea Dip/ Tzatziki

    Dips are ready to eat

  • A brown bowl filled with grilled naan bread stacked on top of each other, with herbs sprinkled on top, placed next to a cardboard box.

    Pita Bread

    Preheat oven to 200°C (180°C fan-forced).

    Remove pita from packaging, spread out on oven tray and bake for 4 minutes.

    For extra flavour brush top of pitas with some oil and dried oregano before baking.

    You can also cook pita in the toaster! Cook until crispy.

  • A cast iron skillet with a cooked salmon fillet topped with herbs and spices, placed on a wooden table.

    Saganaki Cheese

    Heat a heavy-bottomed frying pan over high heat.

    Place Saganaki cheese in pan with provided baking paper between the cheese and pan.

    Cook for 5 minutes until golden underneath.

    Flip cheese, remove paper and drizzle dressing over cheese (it will sizzle).

    Serve immediately (leave in pan if possible).

  • Greek salad with tomatoes, cucumbers, olives, onions, herbs, and a block of feta cheese topped with dried herbs

    Village Salad

    Freshness is key for a village salad. Because we pack your delivery box the day before you receive it, we leave the vegetables whole, to be chopped just before serving to maximise flavour. (Yia Yia would never forgive us for serving day-old chopped salad)

    Chop: - Cucumbers in half lengthways, then chop into 3cm pieces

    • Tomatoes in half

    • Thinly slice bull horn peppers and radishes

    If you collected your order, your salad will be chopped and ready for the dressing to be added

    Mix all ingredients (excluding feta) and leave to marinate for 10 minutes.

    Place feta on top for garnish.

  • A white bowl filled with chopped lettuce, topped with shredded cheese and small herbs, on a wooden table.

    Iceberg Salad

    Transfer to a plate and pour over dressing.

  • A round savory pie sliced into five pieces on a gray ceramic plate, on a wooden table.

    Wild Weed and Cheese Pie

    Preheat oven to 200°C (180°C fan-forced)

    Remove from packaging, place on tray and bake for 15 minutes

  • Grilled chicken breast with bay leaves and olive oil on a brown plate.

    Charcoal Chicken, Eggplant

    Preheat oven to 200*C (180*C Fan-forced)

    Remove chicken from packaging and place on an oven tray, drizzle over any remaining marinade in the packaging

    Bake for 20-25 minutes

    Finish under a hot grill for 5 minutes (until skin is crispy)

    Meanwhile, smear eggplant puree on the serving plate and arrange cavolo nero.

    Arrange chicken on top of eggplant puree and drizzle any remaining jus from the baking dish over the chicken.

  • A white plate with a decorative border holding a serving of beef brisket topped with a dollop of white sauce or sour cream, sitting in brown gravy, on a white tablecloth.

    Lamb Shoulder

    Preheat oven to 200°C (180°C fan-forced).

    Remove from plastic and place lamb on a baking tray, making sure to add all the liquid from the bag.

    Bake for 20-25 minutes

  • A bowl of cooked beef short ribs topped with sour cream and fresh dill, served on a gray linen table with a fork and spoon nearby.

    Whole Lamb Shoulder

    Preheat oven to 200°C (180°C fan-forced).

    Remove from plastic and place lamb and all contents from the bag on a baking tray.

    Bake for 35-40 minutes.

  • A bowl of cooked meatballs garnished with chopped herbs on a dark surface.

    Roast Potatoes

    Preheat oven to 200°C (180°C fan-forced).

    Remove potatoes from plastic container and transfer to a baking tray.

    Bake for 10 minutes.

  • A plate of dessert with layers of thin pastry, cream, bacon, and fruit, topped with powdered sugar, on a wooden table.

    Semolina Custard with Rhubarb

    Read to eat. Enjoy your dessert at your leisure