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The Greek
Cherry tomato, cucumber, pepper, onion, caper and olive powder. Served with carob bread rusks and Feta vinaigrette.
The Tuna
Seared tuna, sesame brittle and aji amarillo sauce served with fresh rocket salad, mango and poppy seeds topped with honey-ginger vinaigrette.
The Spinach
With grilled asparagus, sour Myconian cheese, and hazelnut. Topped with cranberry vinaigrette.
The Potato
With Gravlax Salmon, shallot, lemon, brick and poached egg yolk served with horseradish mayonnaise.
The Farm
Beluga lentils and Quinoa salad with grilled beetroot, baby corn, zucchini and carrots served with citrus vinaigrette.
The Sardines Mediterranean
Grilled Sardines with oregano, sobrasada sausage and grilled red peppers.
The Seabass Tartar
With sea urchin, samphire salad, fish roe mousse and tobiko. Topped with wasabi vinaigrette.
The Octopus Grilled
With saffron flavoured aioli, braised fennel with crushed red hot pepper flakes and salsa verde.
The Bonito Salted
With Santorinian Fava beans, spring onions and cherry tomatoes confit.
Spanakopita Cannelloni
With spinach mousse and Feta cheese siphon.
The Iberico Carpaccio
With pickled mustard seeds, creamy Geremezi cheese with paprika from Epirus and truffle vinaigrette.
Potato Gnocchi
With creamy Parmesan sauce and fresh truffle.

Fresh Linguini pasta
Served with sauteed Shrimps, chorizo and rich tomato bisque with basil. Topped with garlic panko breadcrumbs.
The rib eye
Matured 15 days served with triple cooked potatoes and bearnaise sauce.
The Lamp Shoulder Confit
With Egyptian Dukkah crust, couscous and eggplant cream.
The Grouper Fricassee
With salicornia, asparagus, baby spinach, beard monk, celery rout and bottarga powder.
The Pork Belly
Served with green pea puree and fresh spicy pea salad with kimchi cabbage, smoked eel and fresh herbs.
The Mushroom Risotto
With King oyster, shitake and shimeji mushroom. Served with lemon zest and oregano.
The Chicken Bio
Boneless breast served with potato puree, caramelised shallot, pancetta affumicata and chicken broth.
Paccheri pasta, slow cooked beef ragout and cream made with Arseniko cheese from Naxos island.
The Red Snapper
Boneless, served in Bouillabaisse broth, salicornia and pickled cabbage dumplings.
The Cod
Boneless, wrapped with savoy cabbage served with parsnip cream, brussels sprouts, coconut fish broth, parsley oil and caviar.
Ratatouille Greek
Layers of zucchini, eggplant, potato, pepper, onion and parnsip served with crispy potato chips, tomato sauce, rosemary and thyme.
The Beef Fillet
Seasoned to perfection served with carrot textures, foie gras and peppercorn sauce.

Catch of the day
Whole grilled fish served with extra virgin olive oil and lemon
Grilled Lobster
Split and roast, served plain or with pasta.
The Flank steak
Wagyu beef, Onyx farm.
The Skirt steak
Jack Creek farm
T-bone steak
Jack Creek farm

Crispy French fries
Biological Quinoa salad
Fresh Green salad
Grilled Veggies (baby carrot, mushroom, asparagus, corn)
Potato puree

The orange cake
In syrop with fine vanilla mousse and almond Florentine served with vanilla ice cream.
Dakos a Greek version of cheesecake
Served 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 bar
Made of chocolate textures, peanuts and butter salty caramel.
With white chocolate Mi cuit infused with mahlub, cardamom and masticha served with red fruits compote and vanilla ice cream.
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Catch Fish