With shitaki mushrooms & sweet potatoes in a spicy coconut milk &
lemongrass gravy, topped with mango & pickle. Served with rice noodles.
MAIN COURSES
Mains courses change regularly, this is just a taste of what we make.
Baked Stuffed Vegetables (GF)
With rice, fresh herbs, toasted pinenuts & currants,
served with tzatziki (non-vegan).
Stewed Cretan Greens (V) (GF)
Stewed wild “stamnagathi” with tomato & fresh local herbs.
Served with artichoke heart purée.
Portobello Burger
Portobello mushroom & parmesan patty, cheddar cheese, caramelised onions,
gherkins & honey mustard. Served with freshly fried potatoes.
Summer Squash Lasagne
Rigatoni arrabbiata 9,00
Lasagne with roasted summer squash, red pesto & goats cheese.
Baked Artichokes (V) (GF)
Wild artichoke hearts, leeks, fennel bulbs & cherry tomatoes in a wine & thyme sauce.
Spring Rolls
Pastries filled with crunchy vegetables & rice noodles.
Served with SomTum (fresh papaya salad) & sweet chili sauce.
Stuffed Sweet Potato
Baked in the oven with marinated haloumi cheese in ginger, mustard seeds and tomato sauce.
DESSERTS
Chocolate & Bergamot Mousse
Dark chocolate with homemade bergamot preserve.
Carrot Cake (V)
Vegan carrot cake with coconut cream frosting.
Sorbet (V)
Homemade sorbet (changes regularly, ask your waiter)
Pistachio Creme Brulee
Creme brulee with toasted pistachio nuts.
