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These seasonal sample menus give an idea of my cooking style, but I’ll create a unique menu for your special occasion and requests.

SAMPLE MENU'S

SAMPLE MENU'S

Spring

  • Raw green garden salad with aromatic wild leafs, fresh herbs and citrus dressing

  • Homemade pasta with charred wild asparagus, black truffle oil and aged cheese

  • Juicy chicken thigh fillet with salsa verde, pickled fennel and chives

  • Caramelised rice pudding with browned butter and lime

Summer

  • Ajo blanco with roasted red grapes and almond

  • Variety of tomatoes, nectarine, basil, roasted almond, basil and fennel seeds

  • Slow cooked pork with seasonal greens, egglemon sauce

  • Pavlova with fresh fig, whipped cream, fig leaf dust and caramalised walnuts

Autumn

  • Root vegetables roasted over the fire, feta cream, fresh herbs and orange dressing

  • Stuffed cabbage rolls with rice, minced meat, herbs and an egg lemon sauce

  • Wild boar stew with shallots

  • Caramalised pumpkin pie with olive oil and whipped cream

Winter

  • Roasted cauliflower, pomegranate molasses, fresh herbs and cumin

  • Blood orange, orange, red onion, olives, feta mousse, fresh oregano and extra virgin olive oil

  • Rooster ravioli with tomato cinnamon sauce, myzithra foam, and truffle oil

  • Deconstructed ekmek kataifi

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