Three traditional dips (taramas/tahini/tzatziki) served with hot, crispy pitta bread.

Beer battered aubergines served with a honey dressing.

Locally sourced chilled melon served with matured halloumi and lountza.

Crispy beer-battered mushrooms. Served with garlic mayonnaise.

Whole or filetted, locally sourced.

Bacon , garlic and homemade tomato sauce. Recommended with lots of Parmigiano-Reggiano.

Salmon Fillet with a homemade sauce of clarified butter emulsified in egg yolks and white wine vinegar, flavoured with tarragon leaves.

Slow cooked (5 hours) lamb* shank and potatoes, with a variety of local herbs.