Dinner

Cultured butter, extra virgin olive oil, graviera cheese.

Extra virgin olive oil, smoked sea salt.

Tomato, cucumber, whipped feta, carob rusks, capers, olives.

Seasonal greens, Aegina pistachios, taramas, zucchini, pickled onion.

Mixed leaves, apaki (Cretan smoked pork), apricot, lemon dressing, graviera cheese, sesame.

Beetroot tartare, feta ice cream, berries, grape molasses.

Sea bass, olives, tomato water, capers.

Brioche, egg yolk cream, fermented tomato consommé.

Crispy filo pastry, feta, spring onion.

Pickled octopus, grape glaze, yellow fava purée.

Eggplant, feta, fermented tomato, onion.

Celeriac cream, porcini jus, wild mushrooms.

Potato pavé, rosemary, pickled onion, black garlic.

Charred greens, lemon olive oil, fennel, puffed amaranth.

Broccolini, hollandaise sauce.

Crushed baby potatoes, pepper sauce.

Osso Buco, myzithra cheese, fresh lasagnette, San Marzano tomato.

Spaghetti, lemon, tomato compote, sous-vide chicken, thyme.

Vongole clams, mussels, sage.

King prawn, shellfish bisque, bergamot.

Anthotyro cheese, fermented shimeji, king oyster mushroom.