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QUESADILLAS WITH CARROT HUMMUS & CHARRED CORN & BLACK BEAN SALAD
FIERY BAGNA CAUDA
TUNA & BEAN SALAD WITH BLACK OLIVE & FETA BARBECUE BREAD
SALT-BAKED BEET & ANCHOVY MAYO ‘VITELLO TONNATO’
HALOUMI BAKED IN VINE LEAVES WITH TOMATO SALAD
GOLDEN BEANS WITH CAULIFLOWER SKORDALIA
BUCKWHEAT SALAD WITH WHIPPED FENNEL FETA
CLOUDY BAY TUATUA
OLIVE, CAPER & ANCHOVY-STUFFED CHICKEN WITH AJVAR
EGGPLANT & LAMB WITH FETA, MINT, CRISPY CAPERS & ALMONDS
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