Finger food

• Mini quiches (small or medium size) with:
  • Caramelised red onions, mozzarella, thyme + ham
  • Mushrooms, chicken, blue cheese
  • Feta, roast cherry tomatoes, oregano
  • Roast pumpkin, spinach, goat’s cheese
• Filo triangles with spinach, leek, dill, feta
• Bird’s nests with braised greens and whey cheese
• Puff tartlets with griddled courgette, tahini, yoghurt, feta
• Crostini with mushroom pâté and walnuts / olive pâté, marinated roast vegetables and halloumi / root vegetables with a caper and herb vinaigrette
• Mini sausage rolls with homemade lemon chutney
• Medjoul dates stuffed with anari and labneh cream, harissa and walnuts
• Roast plums with goat’s cheese and balsamico
• Polenta with wine-braised octopus
• Prawns with an avocado, orange or peach or mango, ginger, lime salsa

Starters

• Soups
  • Ajo blanco (chilled almond soup)
  • Gazpacho (chilled tomato soup)
  • Harira
  • Pumpkin, carrot, apple, ginger soup
• Homemade pasta with butter or olive oil, lemon, mint, parsley, grilled courgettes and sumac
• Pumpkin gnocchi with oyster mushrooms and butter and sage sauce
• Individual salads with griddled peaches, cheese balls with black and white sesame
  seeds, radish, crisp greens, walnuts and a grapefruit vinaigrette
• Roast beetroot, avocado, orange, lightly pickled radish, parsley, mint, whipped feta cheese and a citrus dressing
• Octopus with a pea and rocket purée with seaweed salad
• Scallops with leeks & lemon chilli butter
• Pearl barley “risotto” with shredded chicken or oyster mushrooms

Mains

• Fish or chicken with baked broad beans with cherry tomatoes, greens, lemon, saffron, sumac
• Spicy roast chicken with red lentils, dates, orange, coriander
• Pan-fried fillet of fish, with and almond and pepper sauce and rocket purée
• Polenta with mushroom, chestnut and shallot ragout
• Cod with roast fennel, broad beans, desiccated olives, fresh tarragon and a tomatocoulis served with roast baby potatoes
• Pan-fried sea bass with oyster mushrooms, chorizo and celeriac purée
• Monkfish poached in tomato essence with green beans, baby potatoes, and peas

Meze

• Dips
  • Tyrokafteri (spicy feta dip)
  • Maintanosalata (parsley dip from the island of Syros)
  • Smoked aubergine dip
  • Classic Hummus
  • Pea and mint hummus
• Fava (yellow split peas)
• Dolmades (rice and herbs wrapped in vine leaves)
• Chickpea fritters from the island of Sifnos
• Baked “giant” butter beans with cherry tomatoes, chard, lemon, oregano and sumac
• Baked chickpeas with rosemary
• Raw courgettes with xynomyzithra (whey cheese), hazelnuts and chilli honey
• Courgette fritters with red onions and dill
• Roast aubergines, courgettes, and peppers with harissa, walnuts and pomegranate molasses
• Courgette flower tempura
• Roast cauliflower with tahini and za’atar
• Roast beetroot with yoghurt, blue cheese, and tarragon
• Creamed anari with roast cherry tomatoes and a cucumber salsa
• Mushroom, chestnut, and shallot ragout
• Baked aubergines with feta cheese
• Watermelon with halloumi, mint, walnuts and balsamico
• Griddled manouri cheese with a homemade chutney
• Beluga lentils with fennel, graviera cheese and a mountain tea vinaigrette
• Black-eyed beans, pearl couscous, tomato, spring onion with a fresh mint dressing 
• Meatballs
• Fried mullet with salmoriglio sauce
• Octopus braised in vinegar
• “Bekri meze” (slow cooked pork with sausages and peppers in a spicy tomato sauce)

Desserts

• Gin & tonic cheesecake with lemon sorbet
• Chocolate cake with dates and orange blossom ice cream
• Almond arlettes with ricotta cream and caramelised apples
• Chocolate parfait with cranberries, hazelnuts and honeycomb served with ice cream
• Whey cheese and honey cake (a speciality from the Cyclades) served with ice cream
• Syrupy lemon or orange pie (as well as a variety of Greek/Mediterranean sweets)
• Fresh mango cheesecake

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