to begin...
Sea Bass
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citrus cured sea bass with apple, cucumber and yoghurt with a dill oil
Tomatoes
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slow roast tomato panna cotta with dakos rusk, confit tomatos, capers and olives
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Watermelon
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compressed and grilled watermelon with mizithra, tomatoes and pine nuts
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Taramasalata
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homemade whippd tarama salad with a seeded cracker and vegetable crudite
Mussels
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mussels marinated and lightly pickled with garlic, fennel and leek, served with warm focaccia and mayonnaise
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Crab
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white crab, olive oil mayonnaise, cucumber coriander and green chilli gazpacho
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...to follow
Pita Gyros
our take on the greek classic, slow braised lamb shoulder with humous, feta and pickles on a homeade flat bread with oregano fries
Red Snapper
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cooked confit with orange caramelised fennel, fennel puree, fennel oat crumble and orange beurre blanc
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Pork Wellington
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served with roast garlic mash, mustard cream sauce, sage and apple
'Stifado'​
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seared rib eye, spiced ragu and braised shallots with fondant potato, white onion puree and a stifado sauce
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Sea Bass Mariniere
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pan fried sea bass with fresh shellfish, champagne veloute and confit courgette
Vongole
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spaghetti, fresh clams, chilli, parsley and lemon
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...to finish
Apple and Cinnamon
a trio of dessert, apple crumble parfait, cinnamon panna cotta and apple caramel tart
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Honey and Yoghurt
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semifreddo of greek yoghurt with whipped honey, honey thyme sponge and honeycomb
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Cheesecake​
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with passion fruit curd, pink pepper and basil​
Chocolate
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dark chocolate delice, crystalized dark chocolate live oil ice cream and chocolate sauce
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Affogato
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metaxa brandy and brown sugar ice cream, espresso and almond biscotti
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Portokalopita
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traditional orange filo pie served warm with, spiced syrup and star anise ice cream
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