Starters
• Fennel, pear and radish salad with chilli feta
• Chilled cucumber yoghurt and mint soup with currents and roasted pine nuts
• 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
• Chicken and pistachio dolmades with red pepper skordalia
• 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
• Pan fried calamari and pesto salad
Mains
• Hand made gnocchi with plevrotous mushrooms, rocket and walnut sauce
• Vegetable, olive and white bean ragout with potato gözleme
• Perfumed couscous with roasted vegetables, grilled banana and green harissa broth
• Harissa and preserved lemon chicken with pickled cucumber, yoghurt and mint potato salad
• Grilled fillet of sea bass and braised leek with preserved lemon and caper dressing
• Fennel and orange risotto with garlic & chili prawns
• Swordfish steak with basil caponata and olive tapenade
• Manti – Kapadokian ravioli with spiced lamb, yoghurt and clarified butter
• Herb-encrusted rack of lamb with gingered beet salad
• 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
• Slow roasted pork belly, pickled golden raisins and warm lentil and anchovy dip
• Fillet steak in Mavrodafni sauce, sautéed spinach and baked polenta
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)
