OUR MENU:
TO START:
Babaganoush - fire roasted eggplant | garlic | lemon | parsley (VE,GF)
Spicy whipped feta | roasted sweet and hot peppers (V,GF)
Roasted beet hummus | pita (VE)
(VE,GF)
Crudités of young carrots | cucumber | radish (VE,GF)
MAINS:
Compressed cantelope and watermelon | grilled haloumi cheese | mint (V,GF)
Charred lemon and organic fennel chicken | ouzo and honey
Braised haricots vertes | fingerling potatoes | heirloom tomato | white onion | parsley and dill (VE, GF)
Imam Bayildi | eggplant | cherry tomato, garlic, onion confit | toasted pine nuts | parsley (VE, GF)
Saffron rice in dill oil (VE)
TO FINISH:
Kantaifi ek mek (V) shredded phyllo pastry | semolina mastiha custard | chantilly | pistachios | Buddha hand syrup (V)
Please email us at least 72 hours in advance if you have any dietary restrictions and we'll do our best to accommodate them.
Below: One of chef Marissa's salads