Starters
• Fennel, pear and radish salad with chilli feta
• Roll of grilled vegetables and mizithra with balsamic and tahini
• Cod fish cakes, anchovy dressing and aubergine purée
• Greek-style mussels with spicy sausage and ouzo
• Thinly sliced peppercorn-encrusted beef with greens, onion marmalade & wasabi oil
• Roasted beet and ginger tartlets with dill and feta
• Spinach and chickpea patties with beetroot tzatziki
• Marinated sardines, chilli and cucumber salad
• Slow roasted cherry tomato & rocket salad with pan-fried haloumi wrapped in vine leaves
• Salt-cured mackerel, grilled cauliflower, potato and caper salad
• Marinated octopus in a nest of kataifi with fig and balsamico
Mains
• Hand made gnocchi with plevrotous mushrooms, rocket and walnut sauce
• Vegetable, olive and white bean stifado
• Perfumed couscous with roasted vegetables, grilled banana and green harissa broth
• Harissa chicken, preserved lemon and cumin-spiced potato salad
• Grilled Lavraki in chickpea, coriander and olive oil sauce with green rice
• Fennel and orange risotto with garlic & chili prawns
• Sea bream with herbs and preserved lemon baked in parchment with dill risoni salad
• Manti – Hand made ravioli with spiced lamb, yoghurt and caramelized butter
• Oven baked lamb rolled in vine leaves with fresh herbs & feta, fava bean puree and mint sauce
• Slowly braised, honey spiced lamb with apples, prunes & almonds
• Yoghurt encrusted ragout of rabbit, olive and aubergine
• Caramelized balsamic calves’ liver with roasted grapes and lentil rice pilaf
• Tender pork fillet filled with apples, raisins and pine nuts served with roast potatoes and wine sauce
• Rib-eye beef tenderloin with crispy goat cheese polenta & black olive aioli
Desserts
• One hell of a pear, in orange, cointreau & cinnamon, topped with Greek yoghurt
• Mediterranean nut tart with aniseed ice cream
• Kahlua chocolate truffles rolled in almond and cocoa
• Scoops of lemon sorbet, roasted figs & sweet wine
• Dark chocolate mocha soufflé (Preparation time 15 minutes)
• Greek thyme honey and mizithra cheese tart with moustokoulouro (ginger biscuit crust)