September Menu

Appetisers

Pea Guacamole with Seared Shrimps, Cherry tomatoes & Grapes 14
Hummus with Grilled Octopus, Fennel Seeds & Samphire 15
Semi cured Sea Bream with Salicornia, Red Pepper, Orange & Sifnean Bread Bagel 16
Tomato Salad with Sifnean Manoura Cheese, Basil, Tsitsiravla & Rusk 13
Tabuleh with Pickled Cucumber, Smoked Almonds, Spring Onion & Sundried Tomatoes 12
Fava with Citrus Oil, Artichoke, Capers & Fresh Onion 12

Main Courses

Carbonara with Scallops, Mussels & Fish Eggs Cream, Smoked Mackerel & Bottarga 20
Gnocchi with Beet & Pistachio Pesto, Black Garlic & King Oyster Mushrooms 16
Sea Bass Fillet with Quinoa Crust, Kiwi Salsa Verde & Salicornia 21
Flank Steak with Potato Purée with Parsley Salad 27
Rack of Lamb with Muhammara, Black Eyed Peas & Strawberry Vinaigrette 27
Slow Cooked Pork Cheeks with Green Apple Purée, Garlic, Radish & Mustard Seeds 19

Desserts

Chocolate Ganache with Golden Brownie, Caramelized Walnuts, Cocoa & Pomegranate 10
Lemon Cream with Oat & Pistachio Crumble & Frozen Fennel Seed Meringue 9