Applewood-smoked aubergine with honey, walnuts, lemon, topped with crispy aubergine and capia pepper.

Fresh broad beans boiled and marinated with red pepper, dill, garlic and lemon, served over yoghurt.

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

Gently poached calamari, octopus and prawns. Finished with garlic, lemon, fresh herbs and olive oil.

Selected assortment of Cacik, Hummus, Green Olives, Baba Ghaonush and Green Broad Beans.

Sundried tomato-marinated olives with fresh herbs, Turkish pickles and walnuts.

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

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

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

Exotic mushrooms sautéed with garlic and rosemary, enriched with cream and mozzarella.

Halloumi wrapped in vine leaves and grilled, finished with a honey, thyme, lemon, olive oil and a touch of pomegranate.

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

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.

Homemade fresh calamari fried in corn flour, paired with herb-infused mayonnaise.

Oven-baked goat cheese glazed with honey, served with squash purée, roasted figs, banana onion and fig jam.

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

Charcoal-grilled octopus served with beetroot couscous.

Monkfish, salmon, prawns and octopus charcoal-grilled on skewers, served with firik dressed with red pepper, dill, mint, olive oil and lemon.

Charcoal-grilled aubergine, onion, pepper, served with exotic mushrooms, asparagus, and sesame balsamic glaze.

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

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

Heritage tomatoes, cucumber, olives, feta cheese, dressed with lemon and cold-pressed olive oil.

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

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

12 hour slow cooked glazed beef ribs, served with buttery mash, tenderstem broccoli, and sweet baby carrots.

Lamb chops encrusted with pistachio and cumin, served with mash potato, asparagus, and grape molasses sauce.

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

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

Smoky aubergine béchamel base topped with lamb fillet and chilli oil. Served with walnut salad.

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

Minced lamb kofta, seasoned with herbs and spices, served with garden salad.

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

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

Minced lamb with onion and red pepper, wrapped in flatbread, finished with butter, smoked yogurt, and rich tomato-pepper sauce.

Oven-roasted salmon, served with pumpkin purée, fresh peas and dressed with roasted pepper.

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

Golden pastry layers with pistachio and syrup, served with delicately placed vanilla ice cream.

Decadently rich cake soaked in chocolate sauce, topped with coconut cream.

Creamy baked cheesecake topped with blueberry compote.

Artisanal ice cream; creamy, indulgent and delicious. Choice of chocolate or vanilla.

Refreshing sorbet, elegantly served in real lemon shells.

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