Salads

• Chickpea Salad with baby spinach and Greek feta cheese

  11

• Green Salad with cream cheese, pear and walnut, beetroot and lountza

  11

• Lettuce leaves, cherry tomatoes, shrimps, dried egg yolk, lountza

  12

Appetizers

• Celery root tartar with crumble dry nuts with pickled celery root

  9

• Gnocchi with parmesan cream and broccoli/rosemary veloute

  12

• Sea Bass ceviche, marinated in citrus juices with sour milk and grape leave

  14

• Tuna tataki with lemon/miso paste, coriander salsa and caviar

  15

• Scallops with beetroot cream, beetroot meringue and horseradish/black olive salsa

  16

• Octopus with horseradish cream and shallots

  18

• Beef Black Angus carpaccio with dashi mayonnaise, pine nuts and lavender

  12

• Foie gras with onion/red berries puree and parfait foie gras

  14

Main

• Cauliflower steak with various textures of cauliflower

  12

• Risotto with shrimps and parmesan

  14

• Red mullet fillet with beurre blanc cider, spinach and feta cheese

  19

• Sautéed Sea Bass with shrimps, goat cheese and cauliflower with aromatic sauce

  19

• Pork fillet with carrot/barbecue puree, fermented Chinese lettuce, carob syrup and mushrooms

  15

• Beef Cheeks with celery root puree, bonito/beef broth with parsley/anchovy cream

  17

• Chicken fillet and chicken thigh with corn with mushroom and truffle

  17

• Rack of lamb with red cabbage braise and red cabbage puree

  26

• Australian Beef Fillet Black Angus with eggplant puree and hollandaise cream

  38

Desserts

• Orange Pie with yogurt ice cream

  7

• Lemon tart with Basil sorbet

  8

• Mont Blanc with whisky and chocolate

  9