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PISTACHIO PESTO
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LEEK, TOMATO & THYME TART WITH WALNUTS, CAPERS & CASHEW FETA
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EGGPLANT, LEMON & BAY LEAF SOUVLAKI WITH HERB PILAF & TZATZIKI
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OCTOPUS WITH GRAPEFRUIT & CITRUS MAYO
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BEET LEAF & PRESERVED LEMON SPANAKOPITA
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SOLE WITH COASTAL GREEN SAUCE
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COCONUT RASPBERRY- RIPPLE PARFAIT WITH MACERATED STRAWBERRIES
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SHAVED FENNEL, TOASTED ALMOND & GREEN OLIVE SALAD WITH CUMIN DRESSING
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TEENY-WEENY CREAMY FISH SAMMIES
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CACIO E PEPE SUPPLÌ (ROMAN-STYLE ARANCINI) WITH ROASTED ONION KETCHUP
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