Chef Lucian Dunn

Mezze Platter – Marinated Olives and raspberry balsamic marinated roasted peppers

Smoked peppers and whipped feta dip served with garlic bread

Olive oil, balsamic vinegar and freshly baked bread

Quinoa Avacado Salad, with spicy arugula and sherry olive oil dressing

Mushroom and goat cheese- sauté mushroom with a herbed balsamic reduction with baguettini

Roasted chicken with lemon, feta and oregano

Pasta Puttanesca – Spaghetti with olives, capers, anchovies, and a bold tomato sauce

Lamb kofta in spicy tomato sauce

Raspberry Clafoutis

Loukoumades with iceream

Burrata salad( fresh burrata with vibrant basil pesto, arugula salad and oregano served with carta de música

Caprese Salad – Sliced tomatoes, mozzarella, and fresh basil, drizzled with olive oil and balsamic vinegar

Spinach and ricotta raviolis with a tarragon Parmesan sauce

Arrabita rigatoni pasta with fresh basil

Pepper corn crusted steak with Hennessy, chive butter, vibrant chimichury mushrooms parmesan risotto,

Wild caught sea bass cooked Sicilian style. Braised in Pino Grigio, San Marzano tomatoes, olives and capers

Cheesecake brûlée

Tiramisu

Selection of dips, tazataziki, hummus and taramasalata

Halloumi and its close friends. Halloumi cheese is fried in clarified butter, then brushed in a spiced honey and served with lemon yogurt, brandy infuse peaches and fresh tomatoes

Greek salad, (San Marzano Tomato, cucumber, olives Greek oregano, olive oil feta cheese and purple onions)

Octopus salad with espelette vinaigrette shocked red onion baby potato, and cherry tomatoes

White wine braised muscles with lemon and fresh herbs

Ouzo braised snapper. Fresh snapper braised with ouzo, san marzano tomatoes fresh herbs and finished with crumbled feta

Side of Salmon pesto marinated and roasted served with fatoush

White wine braised chicken with Creamy Goat Cheese & Roasted Red Pepper Risoni (orzo)

Grill fillet minion with chimichury and roasted pepper corn salad

Hazelnut and fig cheesecake

Galaktoboureko – A Greek custard pie wrapped in crispy phyllo and soaked in citrus syrup

Home made miso soup.( beautifully balanced dashi, with miso tofu and sesame seeds.)

Crispy rice and spicy salmon.( crispy sushi rice chilli garlic marinated salmon with spicy wasabi)

Rock shrimp tempura with yuzu koshu and chilli garlic ailoi

Wakame salad

Edamame, steamed and served with soy sauce

Yakitori(beef, chicken or salmon, glazed with mirin and rice vinegar or teriyaki sauce)

Shashimi selection( salmon, tuna, sea bass. Served with soy sauce wasabi and pickles ginger)

Nigiri selection( salmon, tuna, sea bream. With pickled ginger, wasabi and soy sauce)

Spinach salad( baby spinach, parmesan, bonito flakes with truffle yuzu dressing)

California roll( sushi rice, seaweed and your choice of Salmon, tuna or avocado)

Teriyaki tenderloin( pan seared beef tenderloin with homemade teriyaki sauce grilled spring onions and sesame seeds)

Black cod miso( 24 hour marinated black cod in sweet and salty miso the grilled to perfection)

Katsu chicken( panko breaded chicken served with tonkatsu sauce)

Sides( Rice, grilled aubergine miso)

A selection of moshu

Caramel banana sponge cake

Oxymelli tomato bruschetta with goat cheese balsamic reduction

Arancini (Mini Version) – Small fried rice balls made with risotto and stuffed with cheese

Rigatoni pasta with fresh pesto sauce

Minestrone Soup – A vegetable and bean soup that’s easy to make with whatever fresh vegetables and pasta

Chicken cocciatore( chicken breast braised in a tomato wine sauce served with herbed potatoes and roasted veg

Melanzane alla Parmigiana (Eggplant Parmesan) – Layers of fried eggplant, tomato sauce, and cheese, baked until golden

Beef bourguignon(beef slowly cooked in red wine and roasted vegetables)

Cannoli stuffed with vanilla custard

Strawberry panna cotta

Freshly shucked Mediterranean oysters served with lemon zest, sea salt, and a yuzu granita

Steak and truffle tartare( decadent start to a luxurious meal, offering a perfect balance of freshness, richness, and aromatic depth.)

Creamy saffron risotto with U 8 prawn, finished with a hint of citrus zest and extra virgin olive oil

A luxurious strip loin , seared to perfection and served with a rich Amarone wine reduction. Accompanied by a creamy Parmesan polenta and roasted Mediterranean vegetables

Mediterranean branzino, salt-crusted and oven-baked, served with a delicate Champagne and caviar sauce, alongside sautéed wild greens

Tender rack of lamb encrusted with Sicilian pistachios, roasted to perfection, served with a smoked eggplant purée and caramelized shallots

A refined take on pistachio baklava, layered with honey-thyme syrup, accompanied by a delicate ricotta cream infused with orange blossom

Scallop carpaccio(Thinly sliced raw scallops drizzled with truffle-infused olive oil, topped with Ossetra caviar and microgreens, served with a side of citrus gel.)

Grilled octopus with petite vegetables and caramelised onions espuma

Tagliatelle with black truffle and ricotta, tossed in a silky brown butter sauce, finished with aged Parmesan and freshly shaved black truffle

Rigamonte pizza Tomato sauce with grilled artichoke, veal ham and pistachios stick

Mediterranean sea bass (branzino) cooked “en papillote” with saffron, white wine, and seasonal baby vegetables, served with a side of saffron-infused cauliflower purée

Flames grilled fillet mignon served with aged balsamic and olive oil

Torta al Cioccolato e Nocciole (A rich hazelnut and dark chocolate torte with a molten center, served with Sicilian pistachio gelato and a drizzle of aged balsamic reduction.)

Sfera di Cioccolato (Chocolate Sphere Dessert) – A chocolate sphere that melts when hot sauce (like espresso or caramel) is poured over it, revealing a hidden filling

Italian: Burrata Caprese – Fresh burrata cheese with heirloom tomatoes, basil, and balsamic glaze

Japanese: Spicy Tuna Tartare – Diced tuna with avocado, spicy mayo, and crispy wonton chips

Mexican: Elote – Grilled corn on the cob with cotija cheese, lime, and chili powder

Middle Eastern: Hummus with Lamb – Creamy chickpea hummus topped with spiced ground lamb and pine nuts, served with pita

Spanish: Gazpacho – Chilled tomato and vegetable soup with olive oil and croutons

Vietnamese: Shrimp Summer Rolls – Fresh rice paper rolls filled with shrimp, vermicelli, herbs, and served with peanut dipping sauce

Indian: Lamb Rogan Josh– Slow-cooked lamb in a rich, spiced tomato-based curry, served with basmati rice

Thai: Pad Kee Mao (Drunken Noodles) – Spicy stir-fried rice noodles with shrimp, Thai basil, and chili garlic sauce

French: Coq au Vin – Braised chicken in red wine with mushrooms, onions, and bacon

American: New York Cheesecake – Classic creamy cheesecake with a graham cracker crust and berry compote

Turkish: Baklava – Layers of phyllo dough, honey, and chopped pistachios

Japanese: Matcha Tiramisu – A twist on the classic with green tea-infused mascarpone and ladyfingers