


starters
Fava Feneou with homemade pickled caper leaves, wood fired herb coated almonds, caramelised lemon
Locally sourced Katsenos Feta cheese in a polenta crust, with a sour cherry syrup and crisp fried sage leaves
Mountain Amaranthus Blitum Greens stir fried with garlic, wine vinegar and a taramasalata creamy cod roe
Pan fried Green Beans with a toasted almond, black olive and herb crumb and whipped feta
Cumin and honey roasted carrots, braised Chickpeas with caramelised onion, parsley and dill, strained Kefalonian yoghurt and sesame seed filo cracker
Greek style Pancakes, Epirus milk cheese, toasted walnuts, buffalo kavourma and wild strawberry tree honey
Marinated Anchovies, black lentils, shaved cucumber, mint and yoghurt salad
Destination Ithaca Blue cheese, crisp green apple, baby spinach, charred spring onion, lime and honey dressing with wood oven apple crisps