top of page





1/4
salads

NEW STYLE GREEK salad /
Classic salad with a twist served with feta cheese mousse and carob crouton
starter s

BURATTA/
buratta served with roasted aubergine, cherry tomato confit and basil oil

FISH CEVICHE/
​
Marinated fresh grouper fish, citrus vinaigrette, pink grapefruit, parsley oil and tobiko yuzu

FISH CEVICHE/
Marinated fresh grouper fish, citrus vinaigrette, pink grapefruit, parsley oil and tobiko yuzu

FISH CEVICHE/
Marinated fresh grouper fish, citrus vinaigrette, pink grapefruit, parsley oil and tobiko yuzu
MAIN COURSES

SALMON/
Pan roasted salmon filet, sweet potato puree and beetroot carpaccio
BRUNCH

Fried eggs with bacon, truffle mayo sauce and rocket served on brioche bread

Greek yoghurt bowl with honey, banana and homemade walnuts and granola
DESSERTS

BAKLAVA
bottom of page