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TUNA & BEAN SALAD WITH BLACK OLIVE & FETA BARBECUE BREAD
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SALT-BAKED BEET & ANCHOVY MAYO ‘VITELLO TONNATO’
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HALOUMI BAKED IN VINE LEAVES WITH TOMATO SALAD
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GOLDEN BEANS WITH CAULIFLOWER SKORDALIA
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BUCKWHEAT SALAD WITH WHIPPED FENNEL FETA
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CLOUDY BAY TUATUA
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OLIVE, CAPER & ANCHOVY-STUFFED CHICKEN WITH AJVAR
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EGGPLANT & LAMB WITH FETA, MINT, CRISPY CAPERS & ALMONDS
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KAHAWAI WITH SMOKED- TOMATO DRESSING
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OLIVE & TOFU SCRAMBLE WITH STEWED TOMATO & CAPER TOASTS
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