Sourdough bread, NUS season ‘24 cold pressed olive oil, pickles and salt crystals
Burned carrots, toasted onion yoghurt, caraway pasteli
Whole florinis skinned red pepper, smoked mizithra, green gazpacho
Tomato salad, mizithra cream, cucumber, caper leaf and carob soil
Fried artichoke hearts, tarama, dill and grilled fresh peas
Manoura and apaki warm tyropita in filo pastry with winter pickle
Beetroot and rocket salad candied walnut, manoura
Whole head leaf salad, Narlis farm barrel aged vinaigrette, sourdough bread crumbs
Triple cooked Naxian potato chips with wild herb salt, yoghurt dip
Our homemade ricotta with roasted cherry tomatoes and nettle
Wood-oven smoked pork rib, quinoa grains and pomegranate
Slow cooked lamb with preserved lemon and wild thyme, pearl barley
Dwarf chicken with white peach glaze and aniseed served in a smoke dome
Fava farinata, celery and parsley salad, garlic mayo
Rib eye pork chop, pumpkin purée, wild oregano, granny smith apple
Marinated fresh prawns in koji with celery, crispy mint and Urfa chilli
Sea bass fillet pan seared, poached vegetables, shrimp oil and mushroom consommé
Tuna tartare, nori, with fig mustard, and caper leaf
Octopus carpaccio, lime caviar, rose preserve, beluga lentil and pistachio tops
Milk poached salt cod, vine leaf risotto and pumpkin hot sauce
Soft Shell crab with hand rolled pasta, anhydrous tomato, and mizithra
Sea bream crudo, ouzo gel, sea weed, lacto chilli and charcoal cracker
Semi cured milokopi with a chilled fide salad and tomato water
Canelle
Galaktoboureko vanilla cigars with bergamot cream
Grilled seedless grapes on the vine with lime leaf tsipouro
Orange and Earl Grey warm cake with stracciatella
Caramelised pita semi-fredo, black cardamom biscuits
The sifnian table cheese platter, fasolakia chutney