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Starters

Horiatiki
traditional greek tomato salad served with feta, cucumber, onions, olives and tomato butter
Haloumi Me Sika
grilled haloumi cheese with fresh figs over a shaved fennel salad with toasted hazelnuts & balsamic glaze
Patzarosalata Me Skordalia
rainbow beet salad served over saffron skordalia with pears, arugula and toasted almonds
Salmon Crudo
dill, cucumber, preserved lemon and black olive puree
Soutzoukakia
aromatic meatballs in a tomato ragu over herbed rice with crumbled manouri cheese
Xtapodi Sti Skara
(+$8 pf supplement) grilled octopus served over santorini fava with caramelized onions, roasted red peppers and capers

Mains

Lavraki
whole grilled loup de mer deboned, fileted and served with oregano, ladolemono and capers
Halibut
served over lemon basil purée, pickled cherry tomatoes, grilled spring onion and baby zucchini
Scallops
day boat scallops served with ouzo honey glazed pork belly, sunchoke pureé and rainbow cauliflower
Astakomakaronada
poached maine lobster with squid ink linguine in a metaxa bisque
Fileto Moscharisio
8oz filet mignon with feta mashed potatoes, beech mushrooms and mazvrodaphne jus

Desserts

Kataifi Ekmek
vanilla custard, chantilly cream, pistachios with mastiha gelato
Sokolatina
blonde chocolate mousse, raspberry glaze, with cherry sorbet
Pavlova
crispy merengue, vanilla yogurt custard, raspberry coulis and yogurt gelato
Fruit Plate
medley of seasonal fruit and berries served with pear sorbet
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