Chef Kyriakos Pitsillidis

Shrimp quacamole and picled radish soft shell tacos

Grilled chicken soft cell tacos with salsa and pikled onion

Stuffed baked tortilla with chilli con carne cheddar chopped iceburg salsa and sour cream

Slow cooked beef burrito with cheddar mashroom bell peppres coliander mexican rice

Churros with chocolate and toppings

Rukola salad with prosutto parmezan flakes cherry tomatoes aromatic olive oil and aged balsamic

Stuffed porto bello mashroom with beef ragu

Beef fillet with pepper sauce baby potatoes and glazed asparagus

Panacotta with salted caramel and huzelnut

Lobster salad iceburg rukola sundried tomato, carrot, white balsamic vinegret

Pun fried scallops, pea pure, crispy prosciutto and beetroot leafs

Black tiger jumbo shrimp exotic mango salsa and picled beetroot

Marinated red berrys, lemon whip cream, and caramel dust

Rukola salad with flaked almonts aromatic olive oil cherry tomatoes and chilli balsamic

Wild mashroum risotto

Slowcooked pork belly, sweet potato pure, glazed sallot and pikled radish

Marinated strawberrys oreo cookie crumble and caramel patisserie