"a Passion for cooking starts with respect for the ingredients"



The Chef



Rainbow beetroot salad with guacamole



The Chef



Taramas mousse with fried prawn



Mozzarella pane with tomato, parmesan buscuit and basil pesto



Scallops with smoked pancetta butter, in a shell and on top of herb salt



Chef George Karabatsis with Chef Clive Fretweel



Grilled kalamari with cheackpeas and beetroot aioli



The Chef



Choco Delish,with chocolate shortbread,vanilla ice cream and caramel sauce



Pistachio Semifredo with Chocolate sauce



Scallops baked with pancetta butter



Tomato soup with tomato confit and pesto



Fire Pit



Wild boar fillet with juniper and black pepper, green apple puree, baked apple, sauteed chicory and red wine glaze



Lamb shank,sous vide with mash potato and rosemary sauce



Goat cheese Loukoumades,with Tomato marmelade and Masticha Foam



The Chef



Josper oven



Sea bass Saute served with Quinoa salad and Basil Pesto



Foie gras with beluga lentils, carrot, celery and bacon



The Chef



Cod with mussels,baby potatoes,tomato sauce and fresh greens



Snow ball with green apple sorbet



Mousaka



Spinach and Rocket Salad,with grill Comos cheese,sun dried tomatoes,fig and Green Apple sauce



Smoke Grill Tuna,with seasonal green vegetables and lime



Squid and prawns skewer with quinoa salad and pesto sauce



Potato salad with sausage and sauce mayo cumin



Chef George Karabatsis with Chef Robert Taylor



Kritharoto with prawns,chilli and sweet wine



Scallops baked with pancetta butter



Scallops with potato salad and citrus sauce



Lamb chops with potato mash,veg,grill onion and tomato



Profiterol & apple crumble



Sweet pumpkin risotto, with peas, and trumpet mushroom



Chocolate cake with vanilla ice cream and caramel sauce



Greek Salad



Bison fillet with red wine and chocolate sauce served with sauteed cabbage, carrot, celery



chef Γιωργοσ Καραμπaτσησ



Δραπετσώνα, Πειραιάς, 18648 Ελλάδα



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