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PISTACHIO PESTO
EGGPLANT, LEMON & BAY LEAF SOUVLAKI WITH HERB PILAF & TZATZIKI
OCTOPUS WITH GRAPEFRUIT & CITRUS MAYO
BEET LEAF & PRESERVED LEMON SPANAKOPITA
LEEK, TOMATO & THYME TART WITH WALNUTS, CAPERS & CASHEW FETA
SOLE WITH COASTAL GREEN SAUCE
SHAVED FENNEL, TOASTED ALMOND & GREEN OLIVE SALAD WITH CUMIN DRESSING
COCONUT RASPBERRY- RIPPLE PARFAIT WITH MACERATED STRAWBERRIES
TEENY-WEENY CREAMY FISH SAMMIES
CACIO E PEPE SUPPLÌ (ROMAN-STYLE ARANCINI) WITH ROASTED ONION KETCHUP
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