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Salad & Starters
The GreekCherry tomato, cucumber, pepper, onion, caper and olive powder. Served with carob bread rusks and Feta vinaigrette.
The TunaSeared tuna, sesame brittle and aji amarillo sauce served with fresh rocket salad, mango and poppy seeds topped with honey-ginger vinaigrette.
The SpinachWith grilled asparagus, sour Myconian cheese, and hazelnut. Topped with cranberry vinaigrette.
The PotatoWith Gravlax Salmon, shallot, lemon, brick and poached egg yolk served with horseradish mayonnaise.
The FarmBeluga lentils and Quinoa salad with grilled beetroot, baby corn, zucchini and carrots served with citrus vinaigrette.
The Sardines MediterraneanGrilled Sardines with oregano, sobrasada sausage and grilled red peppers.
The Seabass TartarWith sea urchin, samphire salad, fish roe mousse and tobiko. Topped with wasabi vinaigrette.
The Octopus GrilledWith saffron ﬂavoured aioli, braised fennel with crushed red hot pepper flakes and salsa verde.
The Bonito SaltedWith Santorinian Fava beans, spring onions and cherry tomatoes conﬁt.
Spanakopita CannelloniWith spinach mousse and Feta cheese siphon.
The Iberico CarpaccioWith pickled mustard seeds, creamy Geremezi cheese with paprika from Epirus and trufﬂe vinaigrette.
Potato GnocchiWith creamy Parmesan sauce and fresh trufﬂe.
Fresh Linguini pastaServed with sauteed Shrimps, chorizo and rich tomato bisque with basil. Topped with garlic panko breadcrumbs.
The rib eyeMatured 15 days served with triple cooked potatoes and bearnaise sauce.
The Lamp Shoulder ConﬁtWith Egyptian Dukkah crust, couscous and eggplant cream.
The Grouper FricasseeWith salicornia, asparagus, baby spinach, beard monk, celery rout and bottarga powder.
The Pork BellyServed with green pea puree and fresh spicy pea salad with kimchi cabbage, smoked eel and fresh herbs.
The Mushroom RisottoWith King oyster, shitake and shimeji mushroom. Served with lemon zest and oregano.
The Chicken BioBoneless breast served with potato puree, caramelised shallot, pancetta affumicata and chicken broth.
PasticcioPaccheri pasta, slow cooked beef ragout and cream made with Arseniko cheese from Naxos island.
The Red SnapperBoneless, served in Bouillabaisse broth, salicornia and pickled cabbage dumplings.
The CodBoneless, wrapped with savoy cabbage served with parsnip cream, brussels sprouts, coconut fish broth, parsley oil and caviar.
Ratatouille GreekLayers of zucchini, eggplant, potato, pepper, onion and parnsip served with crispy potato chips, tomato sauce, rosemary and thyme.
The Beef FilletSeasoned to perfection served with carrot textures, foie gras and peppercorn sauce.
Josper Grilled and a bit Smoky
Catch of the dayWhole grilled fish served with extra virgin olive oil and lemon
Grilled LobsterSplit and roast, served plain or with pasta.
The Flank steakWagyu beef, Onyx farm.
The Skirt steakJack Creek farm
T-bone steakJack Creek farm
Crispy French fries
Biological Quinoa salad
Fresh Green salad
Grilled Veggies (baby carrot, mushroom, asparagus, corn)
The orange cakeIn syrop with ﬁne vanilla mousse and almond Florentine served with vanilla ice cream.
Dakos a Greek version of cheesecakeServed with cheese mousse, carob and hazelnut crumble, Santorinian cherry tomato in ﬁne syrop, chocolate and Sable Breton accompanied by strawberry and peppers sorbet.
The chocolate barMade of chocolate textures, peanuts and butter salty caramel.
TsourekiWith white chocolate Mi cuit infused with mahlub, cardamom and masticha served with red fruits compote and vanilla ice cream.