APPETIZERS  

BRAVAS

triple cooked potatoes, goat cheese cream, black truffle and smoked paprika.

MIX MUSHROOMS

cooked with sake, lime, grapefruit and crispy egg with corn.                                                   

CRETAN START

peanut crumble, tomato jam, capers, olive oils, eshalot pickle and cheese donuts from Crete.                                                                                                         

GYOZA

stuffed with vegetables, feta cheese espuma and parsley olive oil.                                                   

TUNA TARTARE

potato cream, lime sauce, coriander and olive oil.

TRI – TIP TATAKI

tri – tip beef with soy sauce, corn and chilli.

BEEF TARTARE

with herbs, egg yolk and parmesan flakes.

SALADS

MEDITERRANEAN

mix greens, cherry tomatoes, crispy speck and “tahini” dressing.

SHRIMBS

tempura, French salad, lollo rosso, citrus vinaigrette and caramelized nuts.

QUINOA

with corn, tomato, edamame, peanuts, shriracha cream and marinated salmon.                                                                                                    

MAIN COURSES

“WHEAT”

cooked with bonito flakes, mushrooms and black truffle.            

PORK TAGLIATTA

cooked with miso, green onion, quinoa, bamboo cress and salt with lemon.

CHICKEN BULGOGI

sautéed with apple – soy, beetroot puree and onion fluid gel.

RED FISH FILLET

marinated with herbs, potato puree and massago.            

TUNA FILLET

smoked from our chef, cauliflower puree and crispy onion.                              

INSIDE SKIRT

with soy orange, corn puree and eshalot.                              

DESSERTS

MOCHI

cheesecake strawberry, biscuit and sweet cherry fluid gel.

GREEK “HALVA” MOUSSE

with vanilla ice cream and honey – lemon syrup.

CHOCOLATE TRILOGY

chocolate cremeux, chocolate powder, chocolate ice cream and peanut butter sponge cake.