Wine and spirits

The list drinks like the coast.

Helia's wine list is small, mostly Greek, and built for the food. The whites lean volcanic. The reds lean indigenous. The spirits are the ones a Greek table actually pours after dinner. Ask the bar what came in this week.

A blue-and-white Cycladic taverna table set with small plates and glassware
White and skin-contact

Aegean whites, salt-driven.

Helia's whites lean to the volcanic and the citric. Built for fish, mezze, and long lunches.

  • Assyrtiko

    Santorini, Domaine Sigalas

    Mineral, bone-dry, lemon pith. The default pour for any fish on the board.

    $18glass$72bottle

  • Malagousia

    Macedonia, Gerovassiliou

    Stone fruit, jasmine, a soft saline finish. Drinks like sunlight.

    $16glass$64bottle

  • Moschofilero

    Mantinia, Tselepos

    Pink-skinned, floral, low alcohol. A natural with mezze.

    $14glass$58bottle

  • Savatiano, skin-contact

    Attica, Papagiannakos

    Forty days on skins. Amber, savoury, faintly oxidative. Pour with grilled octopus.

    $76bottle
Red

Reds with the warmth of the islands.

Mostly indigenous Greek varietals. Built for lamb, smoke, and the long table at the back of the room.

  • Agiorgitiko

    Nemea, Mitravelas

    Soft cherry, gentle tannin, a hint of clove. The everyday red of southern Greece.

    $16glass$64bottle

  • Xinomavro

    Naoussa, Thymiopoulos

    Mediterranean nebbiolo. Tomato leaf, dried rose, real grip. Made for paidakia.

    $19glass$78bottle

  • Limniona

    Tyrnavos, Domaine Zafeirakis

    Light, bright, pomegranate. A summer red, served cool.

    $72bottle

  • Mavrotragano

    Santorini, Domaine Sigalas

    Volcanic, dense, plum and tar. A bottle for the lamb shoulder.

    $120bottle
Rosé

Two pinks, no fuss.

We pour two rosés. One island, one mainland. Both eat with whatever is in front of you.

  • Rosé of Agiorgitiko

    Nemea, Skouras

    Strawberry, white pepper, a clean line of acidity.

    $15glass$60bottle

  • Limnio Rosé

    Limnos, Hatzigeorgiou

    Salt, melon, faintly herbal. Drinks like the sea breeze.

    $62bottle
Ouzo and spirits

Ouzo, tsipouro, raki.

Served the way they should be: cold, with water, and something to chew on. House pours are 30 ml.

  • Ouzo Plomari

    Lesvos

    The household standard. Anise, fennel, a faint sweetness. Cloud it with water.

    $10

  • Ouzo Barbayanni

    Lesvos

    Drier, sharper, more aromatic. For the second round.

    $12

  • Tsipouro Tsililis

    Tyrnavos

    Pomace spirit, no anise. Closer to grappa. Sit with it slowly.

    $11

  • Cretan Raki

    Crete

    Clear, fierce, hospitable. Often arrives unannounced at the end of the meal.

    $9
Beer and zero-proof

Cold, simple, and on tap.

Two Greek lagers, one local craft pour, and a small zero-proof shelf for the long evening.

  • Mythos

    Greece, lager

    Crisp, bone-dry, a touch of cereal. Perfect with mezze.

    $8

  • Vergina

    Greece, lager

    Slightly fuller, a hint of honey. Pours well with grilled fish.

    $8

  • Local pilsner

    Toronto

    Rotates monthly. Ask the bar what is on.

    $9

  • House lemonade

    Zero-proof

    Lemon, mint, salt, soda. The summer pour for the under-eighteens at the table.

    $7

The bar pours best with a plate next to it.

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