
Appetisers & Light dishes
Spinach pie
on the grill made with homemade olive oil filo, served with yoghurt flavored with charred spring onions
Sashimi
of white fish (catch of the day), marinated with greek salad ‘water’, Paxiot olive oil, fresh oregano and sea urchin eggs
Beef fillet tartar
filled with rooster ‘pastitsada’, graviera cheese foam, Greek coffee powder & herb oil

Salads
Greek salad
baby tomatoes, pickled cucumber, carob rusk, balsamic vinegar vinaigrette & spicy feta cheese
Green salad
baby leaves, smoked pork, fig puree, graviera cheese flakes & thyme vinaigrette
“Athinaiki” salad
steamed white fish, olive-oil mayo, crunchy vegetables & mullet bottarga
Tabbouleh salad
marinated in lemon juice, with fresh tomato and grilled seasonal vegetables

Fish & Seafood
White fish fillet (catch of the day)
on baked potato foam, onions ‘giahni’, plum mayo, anchovy mayo and onion broth
Octopus
on bio orzo, cooked in a fish broth with tomato, onion and olive sauce

Meat Dishes
Beef fillet
topped with a porcini mushroom crust, served with aubergine ‘imam’ & garlic puree
Iberico pork fillet
slow-cooked for 12 hours, with beurre noisette potato puree and purple baby carrots
Chicken breast fillet
with lemon fava, warm feta cheese panacotta, tomato paste and caramelized onions

Risotto & Pasta
Risotto “a la polita”
with artichoke cream, snow peas and baby carrots

Desserts
Caramel brulee
green apple compote, Hendrick ‘s gin granita, brown sugar meringues and cinnamon crumb
Chocolate mousse delice
filled with orange chocolate ganache, on a felleuntine biscuit base served with vanilla ice cream