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Opa’s Big Fat Greek Tasting
Spicy feta dip, flavoured with Scotch bonnet pepper and feta cheese and served with home-made pita bread.<strong> (Garfield Robinson)</strong>
Lifestyle, Local Food, Local Lifestyle, Style, Style Observer, Thursday Food, Tuesday Style
August 16, 2016

Opa’s Big Fat Greek Tasting

Ever the innovator, restaurateur Alexx Antaeus and his business partner Orlease King now offer patrons a myriad of small plates between the hours of 4:00 pm and 7:00 pm, Monday to Friday, at their award-winning establishment Opa! They’ve called the concept My Big Fat Greek Tasting.

What’s on the menu? “Lots!” shared Antaeus Monday afternoon as he readied to receive patrons. “A variation between the familiar and the not-so-familiar — balls of salt fish to grilled octopus… After almost three successful years of operation there are still a lot of people in Jamaica who have not experienced our delicious food,“ he explained. “With my Big Fat Greek Tasting we are encouraging these individuals to give Opa! a try. You can’t go wrong with $500 plates and $500 glasses of Beringer Classic wines — Pinot Grigio, Merlot, Pink Moscato and $500 Tito’s vodka cocktails. We also want to create an after-work, happy hour environment for patrons to relax by our waterfall or get excited watching the Olympics.”

There’s not much else to add really, save that multi-award winning caterer Lorraine Fung who consulted on the project was naturally pleased with the look, taste and feel of the menu offerings.

Thursday Life was first in line and suggests you enjoy Opa’s Happy Hour with at least four friends, each prepared to order a few of the not-so-familiar.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Waiter Greg Pusey serves multi-award winning caterer Lorraine Fung a platter of sauteed smelt.<strong> (Garfield Robinson)</strong>
<strong></strong>
Greek salad comprising cucumber, olive, purple onion and feta cheese.<strong> (Garfield Robinson)</strong>
Opa! Greek Restaurant and Santorini Sky Lounge proprietors Alexx Antaeus and Orlease King raise a toast with glasses of blue martini and pretty in pink.<strong> (Garfield Robinson)</strong>
Lamb gyro with a Greek aioli dip.<strong> (Garfield Robinson)</strong>
Fried freshwater smelt fish garnished with slices of lime.<strong> (Garfield Robinson)</strong>
Grilled octopus with tzatziki dip.<strong> (Garfield Robinson)</strong>
Pesto, fresh mozzarella, tomato and kalamata olive atop freshly baked (in house) bread with Tito&rsquo;s cocktails<strong> (Garfield Robinson)</strong>
Proprietor of Opa! Greek Restaurant and Santorini Lounge Alexx Antaeus promises favourites like this platter of salt fish balls garnished with basil leaves.<strong> (Garfield Robinson)</strong>
Chicken kebab with tzatziki sauce.<strong> (Garfield Robinson)</strong>
Opa&rsquo;s Greek pizza plattered with Greek cheese, olives, tomatoes and bell peppers.<strong> (Garfield Robinson)</strong>
Home-made pita bread served with a yoghurt, cucumber and garlic Tzatziki dip.<strong> (Garfield Robinson)</strong>
Grilled chicken medallion &mdash; chicken breast wrapped in bacon and served with tartar sauce &mdash; made with a splash of Appleton rum.<strong> (Garfield Robinson)</strong>
The shrimp souffle is paired with a zesty glass of Tito&rsquo;s vodka cocktail<strong> (Garfield Robinson)</strong>
Beef kebab with Opa&rsquo;s signature Tzatziki sauce. Enjoy yours with a glass of Merlot, Pink Moscato or Pinot Grigio.<strong></strong>

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