Baked oysters topped with smoked ham, spinach and kefalotiri cheese.

 

Charred Langoustine and crevetes with Cypriot potato and roquet salad.

 

Home smoke duck breast with walnuts, sultanas, orange, mixed leaves and a redcurrant and juniper dressing.

 

3 cheese and saffron tart with red onion and tomato salad.

 

Crispy feta cheese and spinach parcels with mixed leaves and an oregano and mustard dressing.

 

Traditional rabbit stifado with red wine, aromatic spices and onions

 

Scallop, monkfish and bacon skewers with fondant potato, roasted vine tomatoes and a dill, lemon and parsley cream sauce.

 

Pan-roasted fillet of chicken stuffed with feta cheese, black olives and sundried tomatoes served with stewed potatoes leeks and prunes.

 

Char grilled 10oz sirloin steak with hand cut chips, grilled tomato and mushroom, beer battered onion rings and peppercorn sauce.

 

Traditional lamb Kleftico, originally named after the bandits who would cook their meal underground to avoid being detected, whilst out causing havoc.

 

This dish is cooked slowly for around 5 hours producing the fall off the bone texture. Served with roasted new potatoes and mixed vegetables.

 

Moussaka, layered aubergine, courgette and potato with a rich tomato and lamb bolognaise, topped with béchamel sauce and cheese, served with a Greek side salad.

 

Marinated lamb and chicken kebab with spiced rice and a miniature Greek salad.

 

Aubergine roulade filled with rice, pine nuts wild mushrooms and halloumi cheese served with sauté potatoes and a rustic tomato and cumin salsa.

 

 

Apricot crème brulee tart with homemade cardamom ice cream.

 

Strawberry shortbread stack with homemade champagne sorbet.

 

Baked walnut, honey and yoghurt cheesecake.

 

Rich chocolate fondants with homemade vanilla bean ice cream.

 

Homemade baklava with honey nuts and cinnamon syrup.