Salads

• 12 islands
  Spinach, crispy crust with sesame, feta, cream cheese, dill & honey vinaigrette.
• Napoletana
  Iceberg, shrimps, grilled pineapple, crouton & Caesar dressing.
• Cote d Azur
  Endives, valerian, walnut, peach, mushrooms & Roquefort dressing.
• Catalana
  Beetroot leaves, pomegranate, fig, jamon, churros & dressing petimezi.
• Breads & Dips
  Variety of bread, breadsticks, extra virgin olive oil G dips.

Starters

From the Land

• Burrata
  Black olive soil, basil pesto, arugula leaves, Santorini tomato chutney & onion pickle.
• Arancini
  Rise croquette with ratatouille & habanero chili pepper mayonnaise.
• Brie
  Breaded crispy fondue, with prosciutto crudo, fig & onion chutney.
• Tartar
  Beef fillet, caper, kadaifi, yolk gel & cypress emulsion.

From the Sea

• Ceviche
  Valley shrimps, chili, lemon, passion fruit, onion corn G mint.
• Octopus
  Octopus, white taramas cream, caramelised onions, orange fillet & glaze lemon.
• Carpaccio
  White* fish fillet, sea urchin, coriander, chili, tonka & lemon oil dressing. (Depending on the supply of the day).
• Tuna – Ki
  With sesame crust, cauliflower – coconut puree & merlot sauce.

Main

From the Land

• Mushroom Risotto
  Mushrooms – fresh truffle – cream cheese from the mainland of Greece, parsley oil & aromatic herbs.
• Cretan risotto
  Chicken fillet, yogurt, vegetables, dill, parsley & Cretan meat broth from lamp and chicken.
• Pork iberico
  Carrot puree, broccoli, caramelised eschalot onions G demiglace sauce
• Ribeye
  Black Angus, baby vegetables, noisette butter & pepper sauce.

From the Sea

• Sea urchin pasta
  Spaghetti, sea urchin, roe, clams, onions, garlic & shells sauce.
• Lobster pasta
  Linguine, lobster tartar, beetroot powder, cognac G bisque.
• Sea bass fillet
  Seasonal greens, baby carrot, velouté lemon & olive oil.
• Sole fillet
  Breaded with almond, celeriac puree, beetroot saute, & tartare sauce.
• Tuna fillet
  Panzerotti stuffed with porcini mushrooms cooked in veloute sea sauce, brick & bonito flakes.

Surf & turf

• Aegean Paella
  Orzo from Thasos Island, shrimps, octopus, mussels, Mykonos sausage, vegetables & lobster bisk.
• Beef fillet & lobster
  Twice-cooked crispy paprika potatoes, sauce bearnaise & garlic butter.
• Papoutsakia – Vegan
  Eggplant, celeriac puree, vegetables caponata, hazel mint G tomato fermented sauce.

Desserts

• Kataifi
  White chocolate mousse flavored with mastic, hazel & rose syrup.
• Tiramisu
  Mascarpone cream, Savoyard biscuits flavored with Greek coffee & cacao pounder.
• Millefeuille
  Valrhona 70% bitter chocolate, phyllo pastry crust & berries.
• Crema Catalana
  Pistachio flavored cream, bilberry, mint & caramelized sugar crust.