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House-made carp roe emulsion with Aegean olive oil and fresh lemon

Crisp phyllo parcels, organic spinach, aged Epirus feta

Vine leaves stuffed with herb rice, pine nuts, and currants, served warm

King prawns in ouzo tomato sauce with fresh herbs and crumbled feta

Roasted red pepper and feta spread with sourdough crisps

Slow-roasted lamb sealed in parchment with lemon, oregano, and heirloom vegetables

Whole sea bass over charcoal, dressed with ladolemono and capers

Layered aubergine and spiced lamb topped with hand-made béchamel

Oven-braised stuffed aubergine with tomato, onion, and Kalamata olive oil

Golden honey puffs with Cretan thyme honey and crushed pistachio

Semolina custard in crisp phyllo, drizzled with orange syrup

Tahini halva crumble with Greek yoghurt ice cream and pomegranate

Fresh-pressed lemon with Chios mastiha syrup and sparkling water

Ouzo, elderflower, cucumber, and prosecco on ice

Tisane of Sideritis scardica with honey and lemon