Yots Greek Taverna
Yots Greek Taverna
Shop 4
54 Marina Bvd
Larrakeyah NT 820
Phone: (08) 89814433
Yots Greek Taverna occupies a piece of prime real estate on Darwin Harbour; the views are stunning and the seating is pure waterfront. The restaurant is located in the upmarket suburb of Cullen Bay, which is about as ritzy as it gets in the NT's tropical capital.
Dining at Yots you are rewarded with panoramic views of sailing yachts, catamarans and cruise ships. Every table has a view of the marina and although you may not afford to be part of the floating elite, you can at least pretend to be with a glass of Champagne in one hand and a freshly shucked oyster in the other.
Yots oozes with Greek flavour, from the flamboyant charm of owner Evan Papadonakis to the lovely elderly Greek man who is on hand nightly, shucking oysters to order. The extensive menu is dominated by authentic Greek meat dishes - moussaka, calamari and fantastic fried cheese. The restaurant is open all day, for laidback brunches through to intimate dinners.
- Open
- m
- t
- w
- t
- f
- s
- s
- Breakfast
- Lunch
- Dinner
- Late
- open
- closed
Features:
- Cost Entree : $12
- Cost Main : $26
- Cost Dessert : $7
- Cost Entree Min : $13.50
- Cost Entree Max : $16.00
- Cost Main Min : $21.50
- Cost Main Max : $32.90
- Cost Dessert Min : $7.00
- Cost Dessert Max : $14.00
- Seats : 120
- Bookings Accept
- Bookings Advisable
- Bookings Group
- Alcohol Corkage Bottle : 8
- Alcohol Wine By Glass
- Alcohol No Meal
- Menu Vegetarian Count : 4
- Cc Mastercard
- Cc Visa
- Cc Diners
- Cc Amex
- Pay Eftpos
- Menu Vegetarian
- Menu Child
- Parking
- Wheelchair Access
- Wheelchair Toilets
- Outside Area
- Waterviews
- Takeaway
- Alcohol Licensed
- Date Modified : 2013-05-02 01:01:37
Copyright © [2013] HWW Pty Limited.
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy

Hot Tips
Steaming fish - hot tip
When steaming fish, slice through flesh for even cooking. This allows the heat to penetrate the thicker parts of the fish, preventing the thinner parts (especially near the tail) from overcooking. If marinating the fish before cooking, this also allows the flesh to absorb the flavours.
Glossary
Carp
Considered a pest by many Australians, the European carp inhabits many of the continent's waterways. It is however prized by many communities including the Chinese and some Middle Eastern nationalities.


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