APPETISERS

Smoked Eggplant with Parsley Salad, Tahini, Pomegranate & Tomato Confi 11 

Fava with Citrus Oil, Artichoke, Capers & black olive powder 10 

Pea Guacamole with Seared Shrimps, Cherry Tomatoes, Onion & Grapes 14 

Semi Cured Sea Bream with Almira Salad, Sifnean Bagel & Red Pepper Vinaigrette 13 

Beef Tartar with Tzatziki Powder, Sourdough Bread Cracker & Amaranth Greens 15 

Hummus with Grilled Octopus, samphire & crashed fennel seeds 18 

SALADS

Potato Salad with Black Eyed Peas, Herb Vinaigrette, Onion & Smoked Almonds 9 

Green Salad with Arugula & Iceberg, Chamomile & Honey Vinaigrette, Green Apple & Figs 12 

Tabbouleh with Pickled Cucumber, Hazel Nut, Herbs & Sun-Dried Tomato 11 

Tomato Salad with Xinomizithra, Cretan Rusk & Sifnean Capers 13 

MAIN COURSES

Potato Gnocchi with Beetroot Pesto, Black Garlic, Pistachios & King Oyster Mushroom 17 Fresh Spaghetti with Zucchini Cream, Scallops, Smocked Mackerel & Bottarga 19 

Crayfish Stuffed Zucchini with Biodynamic Trahana, Fricassee & Avgolemono Cream 24 

Sea Bass Fillet with Quinoa Crust, Salicornia, Lemon & Olive Oil Emulsion, Kiwi Salsa Verde 22 Slow Cooked Pork Cheeks, Green Apple Puree, Chives & Fermented Garlic-Honey 18 

Beef Flank Steak with White Bean Puree, Wild Garlic Pesto & Puffed Beans 28 

DESSERTS

Dark Chocolate Namelaka, White Brownie, Salted Caramel, Cocoa Sand & Pomegranate Gel 10 

Lemon Ice Cream on Olive Oil Cake & burned meringue 8 

Baklava Roll with Tonka Cream, Black Lemon Sorbet & Cardamom 10