Sourdough bread, sesame koulouri, NUS season ‘25 olive oil, fava
Charred carrots, toasted onion yoghurt, caraway pasteli
Tomato salad, mizithra cream, cucumber, xinohondro, caper leaf and carob soil
Beetroot, rocket, manoura, tahini dressing, chickpeas and candied walnuts
Whole burned aubergine, florini pepper gel, crispy parsley and feta cream
Triple-cooked Naxian potato chips with wild herb salt, yoghurt dip
Wood-oven smoked pork rib, quinoa, buckwheat and pomegranate molasses
Grilled Black Angus steak marinated in juniper, tsimitsouri
Dwarf chicken, apricot glaze and aniseed served under a smoke dome
Rabbit pastilla, saffron and golden raisin, foraged wild greens, pumpkin purée
Grilled lamb cutlets, poached radicchio, romesco, roasting jus
Spicy peppers with tarama, crispy olives, lemons and furikake
Octopus carpaccio, mandarin filet, beluga lentils, sea fennel, urfa chilli
Grilled Aegean calamari, house made chickpea miso, black eyed beans
Koji cured prawns with lime, crispy mint, onion tuile
Whole butterfly sea bass, olive oil sauce with sage and capers
Soft-shell crab with hand-rolled pasta, tomato and prawn bisque
Late harvest dessert wine, Papargyriou Estate
Sifnian honey and eucalyptus semifredo, pine nuts
Flourless 80% dark chocolate cake, rose preserve
Bitter almond frangipane, vanilla yoghurt, carrot caramel
Selection of greek cheeses, crackers, candied fig