Silky hummus with cumin, lemon, garlic, tahini and finished with chilli oil.

Grilled aubergine mixed with tahini, yoghurt, olive oil, garlic.

Strained creamy yogurt with baby cucumber, garlic, mint, and dill.

Padron peppers and hot chillies, olive-oil confit with garlic and shallots, served with garlic yoghurt, chilli oil and fresh thyme.

Filo pastry filled with mushroom, pepper, and mozzarella, fried and served with homemade tomato sauce.

Chicken and potato balls with kasseri cheese, served with chef's Bang Bang sauce.

King prawns marinated with ginger, chilli and garlic, charcoal-grilled and served with our homemade sweet chilli sauce.

Charcoal-grilled spicy homemade beef sausage, paired with cream cheese, roasted cherry tomato, and padrón pepper.

Minced lamb with tomato sauce and fresh herbs, stuffed into aubergine and oven-baked, served with smoked garlic yoghurt.

Courgette, carrot, auberges and peppers, layered with béchamel and homemade tomato sauce, served with crispy potatoes.

Pan-fried sea bass served with creamy parsnip purée, lightly wilted spinach, sun-dried tomatoes, onion and garlic.

Chicken breast marinated with garden herbs, served with honey-glazed carrots, crisp potatoes, and wild mushroom sauce.

Slow-cooked lamb shank, served with asparagus, over a risotto-style base.

Figs & walnuts, Tulum cheese, apple, and pomegranate, tossed over mixed leaves.

Lamb shish, marinated in herbs and spices, served with garden salad.

Lamb and chicken shish, marinated in herbs and spices, served with garden salad.

Chicken shish, marinated in herbs and spices, served with garden salad.

Braised aubergine with onion, tomato, pepper, dried fruits, and peanuts, served with house garden salad.

Classic baked rice pudding caramelised in the oven and served cold with hazelnut.

Creamy baked cheesecake topped with blueberry compote.

Refreshing sorbet, elegantly served in real lemon shells.