Degustation Menu
Appetizers
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Steamed Mussels -
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Krozoumi Tart -
With leek, Bernaise sabayon, caramelized onions and bergamot
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Lightly Cured Seabass -
With sea asparagus, citrus vinaigrette and silky tzatziki
Main Course
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Codfish -
Buckwheat, wildpurslane, pickled mussels, fish demi-glace infused with mushroom garum
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Saddle of Lamb -
Eggplant croquette, aged sheep’s Yogurt with cumin, caper chutney, lamb Jus
Dessert
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Lemon Cake -
With vibrant strawberry marmalade, crowned with meringue and lemon crémeux
Appetizers
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Hummus -
Tahini, smoked paprika, cumin, bergamot preserve
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Beetroot -
Cherry plum gel, hazelnut praline and burnt butter cream
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Octopus -
Glazed with wild honey, caper piccalilli, sun-dried tomato emulsion, and flatbread(lagana) infused with olive and seaweed aromas
Main Course
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Croaker Fish -
With Greek coffee sauce, cauliflower purée
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Black Boar -
With okra, sweet pearl onions, smoked olive oil, and fresh chervil
Dessert
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Chocolate Choux Pastry -
filled with chocolate cream, hazelnut praline, and topped with mascarpone and hazelnut mousse
Appetizers
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Zucchini Tart -
With pumpkin cream, kariki cheese from Tinos and varied zucchini textures
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Codfish -
With aioli
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Ravioli -
Eggplant sauce, goat cheese foam, celery oil
Main Course
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Veal Sweetbreads -
With caramelized carrots, pine honey and blackberry
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Salmon -
With beetroot, pine oil and maple syrup
Dessert
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Vanilla Flan -
With cinnamon monté, cinnamon crumble and kumquat
Appetizers
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Traditional Country Sausage -
With cumin tomato cream, cream of bean soup and ketchup crumble
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Asparagus -
Tarragon, mesolongi bottarga, orange emulsion and pecorino espuma
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Dakos -
Carob rusk topped with freshly grated tomato, capers, aged barrel feta and wild arugula
Main Course
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Sea Bass -
Chervil Skordalia, Juniper, XO Sauce
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Pork Belly -
Sifnos style chickpeas, smoked eel, herring roe and a black garlic
Dessert
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Ravani -
With vanilla cream and pâtissière
Appetizers
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Seafood Kritharoto -
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Dolmadaki -
Strained Yogurt, Fennel
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Smoked Eggplant -
With semi-dried tomato, aromatic herbs, pine nuts
Main Course
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Sea Bream -
Fricassée, Passion Fruit, Sea Urchin, Artichoke, Charred Lettuce
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Beef fillet -
With stifado sauce, broccoli, onion Purée
Dessert
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Orange Pie -
with creamy yogurt, vanilla crumble, orange marmalade and lemon thyme
Appetizers
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Fried Zucchini -
Tzatziki, watercress, marinated cucumber
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Tarama -
Tuna bottarga powder, Symi shrimp
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Calamari -
With elderflower, leek-celery sauce and grilled vegetables
Main Course
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Lamb Ribs -
French cut ribs with baby potatoes & chimichurri sauce
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Amberjack fillet -
With trahana and saffron
Dessert
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Baba au Rhum -
Champagne syrup, white chocolate, patisserie cream and vanilla cream
Appetizers
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Kiapapi -
Grilled vegetables, caramelized onion purée, pickled onion, and tomato gel
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Marinated Bonito -
With verjus, sweet rose petal preserve, pollen, and pickled nectarine
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Fried Crab -
With Athenian salad, fish roe taramas and seaweed oil
Main Course
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Seafood Patsas -
Monkfish liver, grouper cheek, and a fragrant seaweed garlic paste
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Cockerel -
With Kapama sauce, feta croquette, lemon potato foam and celery oil
Dessert
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Pear Tart -
with dark chocolate caramel and caramelized chocolate monté
