Chef Dimitrios Chorozidis

Sparking up the appetite with a few bites of local produce

A first course to boost the excitement for what follows

A flavourful and sustainable main course that speaks on its own

Closing the night with a sweet aftertaste deriving from fresh ingredients

Crab croquette topped with mango and saffron sour cream

Ajo blanco cream served with charred little gem lettuce, fried quail egg, manchego cheese and jamon shavings

Octopus in vermouth sauce, smoked bean puree, piquillo pepper stuffed olives and fried beans

My take on pan con chocolate: caramelised bread, flexible ganache, cherry coulis, pomegranate, extra virgin olive oil and maldon sea salt

Spanakopita gyoza with yoghurt, crispy chilli oil and fennel fronds

Sourdough bread with anchovy butter, marinated anchovies, grilled peppers and fried capers

Dakos (rusk) with grated tomato, feta, olives and wild oregano

Focaccia with beetroot taramosalata (fish roe spread), charred cucumber, green apple and candied walnuts

Greek salad with chimichurri dressing, dukkah crusted feta and pita croutons

Fava puree, smoked mackerel, pickled onion, charred zucchini and parsley oil

Butter beans in reduced tomato sauce, carrot pickles, charred leek, gremolata and crispy celery

Zucchini fritters with tzatziki and crispy za'atar chickpeas

My take on pastitsio with bucatini pasta, beef ragú and crispy bechamel foam

Sea bass ceviche with cucumber, cherry tomatoes, shaved cauliflower and ponzu dressing

Giouvetsi (tomato orzo dish) with shrimp, zucchini and saffron

Chicken fricassee with spinach, collard greens, egg-lemon sauce and dill oil

Greek yoghurt mousse with carob crumble, fresh cherries and date syrup

Pistachio and cardamom rice pudding with vanilla sugar crackle

Greek yoghurt panna cotta with matcha crust, fig compote and almond pralines

Cake roll filled with feta and honey cream topped with a raspberry thyme jam