Starter: from May 16 : Greek zucchini fritters with smoked almond cream, paired with Florina pepper & harissa sauce (vegan)

Main: Sweet pumpkin risotto with sauteed wild mushrooms (vegetarian)
Dessert: from May 16 : Crunchy layered coconut cream Napoleon with silky fig & ginger

Starter: Greek salad with cherry tomatoes, feta cream, extra virgin olive oil infused with fresh oregano
Main: Handmade pork gyros from a Greek farm with tzatziki mousse, pita pies & French fries
Dessert: Valrhona bitter chocolate mousse, chestnut cream & mint leaves

Starter: Slow-cooked aubergine tart with Lefkada salami,caramelised onions and Grevena anevato cheese cream
Main (option 1): Flank Black Angus beef tagliata with grilled vegetables & a white Port sauce
or Main (option 2): Shi drum fillet with Aegina pistachio crust, Jerusalem artichoke puree nduja sauce
Dessert: Caramel semifreddo with Greek coffee cream & caramelized hazelnuts