Chef Silivestru Goncearenco

Greek Meze Platter – A selection of olives, feta cheese, and stuffed peppers, served with warm pita

Saganaki – Crispy pan-fried Greek cheese, drizzled with lemon juice

Dolmades – Vine leaves stuffed with rice, fresh herbs, and a hint of lemon

Moussaka – Layers of aubergine, minced beef in a rich tomato sauce, and creamy béchamel, oven-baked to perfection

Grilled Sea Bass – Freshly grilled sea bass with lemon, olive oil, and oregano, served with a side of Greek salad

Souvlaki Platter – Marinated chicken or pork skewers, served with rice, salad, and a side of tzatziki

Baklava – Layers of flaky filo pastry filled with chopped nuts and honey syrup

Portokalopita – A juicy Greek orange and phyllo cake, soaked in fragrant syrup

Loukoumades – Greek-style doughnuts, drizzled with honey and sprinkled with cinnamon

Steak Bavette, Original Chimichurri, Buttered Greens

Chicken Piri-Piri, Matchstick Fries

Pan-Fried Cod, Sauce Vierge, Buttered New Potatoes

Pan-Fried British Mackerel, Crunchy Kale, Lemon and Dill Sauce

Deep-Fried Cauliflower Steak, Cauliflower Cheese Béchamel, Fried Leeks

Roasted Aubergine, Saffron & Lime Yoghurt, Pomegranate Seeds, Fresh Basil

Tabbouleh Salad, Couscous, Parsley, Lemon

Potato Salad, Bacon, Mayo

Greek Salad

Provençal French Fries

Chickpeas and Caramelised Onion Hummus

Roasted Garlic Aioli

Romesco Dip

Mini Cheesecakes, Strawberry, Raspberry

Mini Chocolate Brownie, Chocolate Sauce, Toasted Almonds

+ 10pp supplement: Yorkshire Cheese & Charcuterie board

Tomato & Basil Bruschetta: Crisp toasted baguette slices topped with fresh tomatoes, basil, olive oil, and a drizzle of balsamic glaze. Light, refreshing, and easy to prepare

Smoked Salmon & Dill Crostini: Mini toasts topped with cream cheese, smoked salmon, fresh dill, and a touch of lemon zest for a luxurious feel

Caprese Salad Skewers: Cherry tomatoes, mozzarella pearls, and basil leaves drizzled with balsamic reduction, served on skewers for a mess-free appetizer

Chicken Marsala with Herb Butter Potatoes: Pan-seared chicken breast in a rich Marsala wine sauce, served alongside buttered baby potatoes and steamed green beans

Baked Salmon with Lemon-Dill Sauce: Salmon fillets baked with garlic, lemon, and fresh dill, served with a side of roasted asparagus and wild rice

Mushroom & Spinach Risotto: Creamy Arborio rice cooked with earthy mushrooms, fresh spinach, and Parmesan cheese for a hearty vegetarian option

Eton Mess: A delightful mix of crushed meringue, whipped cream, and fresh strawberries

Chocolate Mousse with Raspberries: Rich and airy chocolate mousse topped with fresh raspberries, perfect for an indulgent finale

Lemon Posset with Shortbread: Creamy lemon posset served in small glasses with a side of buttery shortbread biscuits

Edamame with Sea Salt: Steamed young soybeans, lightly sprinkled with sea salt, served warm for a simple and flavorful start

Gyoza Dumplings: Pan-fried Japanese dumplings filled with a savory mix of ground pork, cabbage, and green onion, served with a tangy soy dipping sauce

Miso Soup: Traditional miso soup with silken tofu, wakame seaweed, and green onions, perfect for warming up the palate

Sushi Platter: An assortment of sushi, including Nigiri (salmon, tuna, and eel), Maki rolls (California and cucumber rolls), and Sashimi (yellowtail and shrimp) served with pickled ginger, wasabi, and soy sauce

Chicken Teriyaki: Grilled chicken glazed with a sweet and savory teriyaki sauce, accompanied by steamed vegetables and a side of white rice

Vegetable Tempura: Lightly battered and crispy seasonal vegetables (such as sweet potato, bell pepper, and eggplant), served with a dipping sauce

Mochi Ice Cream: Chewy mochi rice cakes filled with assorted flavors of ice cream, including mango, pistachio, and coconut

Matcha Cheesecake: Creamy cheesecake infused with matcha green tea, served with a side of whipped cream and fresh berries

Yuzu Sorbet: A refreshing sorbet made from yuzu, a Japanese citrus fruit with a unique, tangy flavor. Served with a garnish of fresh mint for a light and zesty finish

Mini Queso Fundido Cups: Melted cheese served in small baked tortilla cups with sautéed poblano peppers, onions, and a sprinkle of smoky paprika. Served with a trio of salsas: roasted tomato, tomatillo, and habanero mango

Elote Croquetas: Crispy corn croquettes with a creamy, cheesy filling, topped with a dusting of chili powder, lime zest, and crumbled Cotija cheese. Served with a cilantro-lime dipping sauce

Chilled Gazpacho Shooters: A refreshing blend of tomato, cucumber, bell pepper, and fresh herbs with a hint of jalapeño heat. Topped with avocado crema and crispy tortilla strips

Mexican Street Corn Salad (Esquites): Roasted corn kernels mixed with Cotija cheese, lime juice, mayo, chili powder, and fresh cilantro

Mexican Rice with Black Beans: Fluffy tomato-infused rice with tender black beans, garlic, and a hint of cumin

Guacamole and Trio of Salsas with Tortilla Chips: House-made guacamole with three salsas: roasted tomatillo, pineapple-habanero, and classic tomato jalapeño

Build-Your-Own Tacos Bar-A DIY taco station featuring soft corn tortillas, served with: Vegetarian: Smoky roasted cauliflower and sweet potato with avocado, chipotle crema, and pickled red onions./Non-Vegetarian: Slow-cooked shredded beef with Mexican spices, topped with a pineapple pico de gallo./Toppings: Fresh cilantro, lime wedges, shredded lettuce, crumbled queso fresco, and salsa verde

Mushroom and Poblano Enchiladas: Soft tortillas filled with sautéed mushrooms, roasted poblano peppers, and Oaxaca cheese, topped with a tangy tomatillo salsa and a drizzle of Mexican crema. Garnished with radishes, avocado slices, and a sprinkle of sesame seeds

Sizzling Mixed Fajitas - Served on a sizzling platter with: Vegetarian: Marinated portobello mushrooms and bell peppers./Non-Vegetarian: Tender chicken strips and shrimp marinated in garlic and lime./Accompaniments: Warm flour tortillas, guacamole, sour cream, shredded lettuce, and salsa roja

Churros with Dark Chocolate Sauce: Mini churros dusted in cinnamon sugar, served with a rich dark chocolate dipping sauce and a hint of chili

Mexican Chocolate Mousse: Silky chocolate mousse with a hint of cinnamon and cayenne, topped with whipped cream and caramelized pepitas for crunch

Chocolate Tres Leches Cake: Decadent chocolate sponge cake soaked in a three-milk mixture, topped with chocolate ganache and fresh berries

Valdo Elevantum Prosecco DOCG (Bottomless Serving)

Dough Preparation

Dough Shaping

Sauce Preparation

Pizza Baking on Karu 12 Ooni Pizza Oven (Gas/Wood included)

Pizza Margherita: The quintessential Neapolitan pizza, known for its simple yet harmonious blend of tomatoes, mozzarella, and basil, representing the colors of the Italian flag

Pizza Quattro Stagioni (Four Seasons): This pizza is divided into four sections, each representing a different season with specific ingredients (e.g., mushrooms for autumn, artichokes for spring)

Pizza Diavola: Known for its spicy kick, this pizza combines traditional tomato and mozzarella with spicy salami for an extra layer of flavor

Pizza Funghi (Mushroom Pizza): A pizza for mushroom lovers, it pairs the umami of mushrooms with the simplicity of tomato and mozzarella

Tiramisu with Coffee and Mascarpone Cream: Layers of espresso-soaked ladyfingers and rich mascarpone cream, dusted with cocoa powder for an indulgent finale

Prawn Cocktail: A retro classic, served with a tangy Marie Rose sauce

Leek and Potato Soup: Creamy, comforting soup made with tender leeks and potatoes, finished with a drizzle of cream and freshly cracked black pepper, served with crusty bread

Chicken Liver Pâté: Smooth chicken liver pâté served with caramelized red onion chutney and toasted brioche

Roast Beef with Yorkshire Pudding: Tender roast beef served with traditional Yorkshire pudding, roast potatoes, seasonal vegetables, and rich beef gravy

Roast Lamb with Mint Sauce: Succulent roast leg of lamb, accompanied by mint sauce, crispy roast potatoes, seasonal vegetables, and a rosemary-infused lamb gravy

Roast Chicken with Sage and Onion Stuffing: Golden roast chicken with sage and onion stuffing, served with roast potatoes, seasonal vegetables, and a savory chicken gravy

Sticky Toffee Pudding: Warm, moist sponge cake studded with dates, served with a rich toffee sauce and a dollop of clotted cream

Apple Crumble with Custard: Classic apple crumble with a buttery, crumbly topping, served with creamy custard

Eton Mess: A delightful mix of crushed meringue, whipped cream, and fresh strawberries

Smoked Salmon Mille-Feuille, Lime Creme Fraiche, Dill

Bone Marrow Crostini with Crispy Chicken Skin Flakes

Zucchini Blossom Tempura with Ricotta Mousse and Lemongrass Oil (VG)

Cider and Onion Soup with Grilled Gruyère Croutons

Limoncello Sorbet with Basil Granita (Palate Cleanser)

Steak Bavette Sous-Vide with Pommes Anne and Madeira Jus

Pan-Fried Duck Breast with Carrot Dauphinoise and Black Cherry Gastrique (L-free)

Pan-Fried Scottish Salmon with Sauce Vierge, Butter Beans and Kale

Salt-Baked Celeriac with Café de Paris Sauce and Matchstick Potatoes

Yorkshire Pecorino Baked Cheesecake, Berry Compote

Chocolate Mousse with Olive Oil and Toasted Almonds (L-free)

Pear Poached with Spiked Golden Syrup and Tonka Bean Chantilly Cream