Currently there is no menu available for Eureka in Liverpool. We are continuously adding menus, so check back soon!
In the meantime feel free to browse our other menus within Liverpool below.
Below you'll find samples from menus of places nearby.
|CUMBERLAND SAUSAGES, EGGS AND BAKED BEANS With fries||£6.25|
|+ Applewood cheese / Goat's cheese / Onion rings||£1.50|
|CRAB & LOBSTER BURGER With mango salsa||£9.25|
|CHURROS spanish doughnut dusted with cinnamon sugar and served with a saucepan of chocolate sauce||£6.00|
|QUINOA SALAD (v) With chilli & cumin roasted butternut squash, quinoa, pink star slaw and house dressing||£6.25|
|+ Applewood cheese||£1.50|
|EGGS BENEDICT toasted english muf?n topped with ham, poached eggs and hollandaise sauce||£5.75|
|HOUMOUS TRIO WITH SUPREMO BOCATA BREAD (v) traditional, tomato & olive and Chermoula houmous||-|
|Clean Here for the full menu for All Bar One Restaurant and Bar|
|Mezze||Traditional starter of an array of small plates of Greek food, similar to eating tapas style in Spain. Regular dishes include hummus (chickpeas with garlic and tahini) taramasalata (fish roe), felafels and kofte (spicy meatballs or cigar shaped formed meat with herbs, spice and onions) grilled octopus, grilled halloumi cheese and an aubergine salad, plus many more. Served with pitta bread for dipping and cucumber and mint tsatsiki||Greek|
|Moussaka||An oven baked lasagna style dish but with the pasta being replaced by layers of aubergine. In between the layers is a delicious mix of spiced minced lamb with oregano and tomatoes. The whole dish is topped with a béchamel sauce and baked in the oven until the top is bubbling and golden. Some moussakas have a more savoury custard topping. Moussaka is made differently from restaurant to restaurant and can include sliced courgettes or part fried potato slices, depending on the chef’s recipes.||Greek|
|Pastitsio||A Greek savoury pastry often served as a starter or a snack, consisting of filo pastry wrapped around a filling of chopped spinach, feta cheese, onions, egg and seasoning. The dish is usually served as a triangular pastry, but some restaurants make large trays, almost pie like, and cut out wedges to serve with a mixed salad and yoghurt dip.||Greek|
|Baclava||Very sweet and almost ‘teeth-curling’ this is a delicious Greek pastry served as a dessert and comprising of flaky filo pastry, crisp on the outside but with a gooey filling of cinnamon spiced nuts and dried fruit bathed in honey or a sweet syrup. Whilst sold in restaurants as a dessert, it is often found in Greek delis and sandwich shops.||Greek, Dessert|
|Felafel||Served thoughout Lebanon, Greece and Turkey in various forms, either round or elongated sausage shaped, and made from ground chick peas or fava beans or both and then moulded into shape with garlic, herbs and sometimes raisins. The small patties are then deep fried and served hot with flatbread and a choice of dips such as yoghurt, mint and garlic. Served also with salad and pickled vegetables. They are normally also included in a middle eastern mezze feast of 6 or 7 dishes.||Greek, Turkish, Lebanese|
|Kleftiko||A joint of lamb, usually a whole leg, which has been slow roasted until it falls of the bone. Cooked with garlic, lemon, potatoes and onions with plenty of oregano and thyme and tomatoes. Often the lamb is wrapped in paper and sealed to keep in the flavour and left for many hours on a low heat. Very delicious and very Greek!||Greek|
|Ouzo||Traditional Greek drink served as an aperitif, although Greek people will drink it at any time! Quite a firey spirit, totally clear until water is added and it becomes cloudy. Almost aniseed in flavour, not unlike the French Pernod, but stronger.||Greek, Pub Food|
|Rakomello||This is more like a ‘hot toddy’ and made with the incredibly alcoholic raki spirit, but mellowed down with water, honey, cloves and cinnamon. Served hot, it is particularly popular in winter months – worth trying, it is quite unique, and the Greeks use it for ‘medicinal purposes’ !!||Greek|
|Retsina||Another traditional Greek wine, not known for its smoothness. It has been resonated with pine to preserve the wine, an age old tradition from thousands of years ago. It pairs effortlessly with dishes containing herbs such as rosemary, oregano and dill and is a good accompaniment to chicken and fish dishes. Crisp and quite a herbal taste, but some people really like it. Retsina is also available in a rose version but not all restaurants stock it – do ask though, as it is eminently more palatable than the white version!||Greek, Wine Bar|
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