Vintage
The Menu
-
all dishes are served to be shared
daily there might be small changes at the menu
OCTOPUS & FISH
-
PELOPONNESIAN FISH CEVICHE
Sensational combo of fish "cooked" in citrus juices & refreshing salad from Mani, combining ingredients that surprisingly work perfect together - aromatic and sweet oranges mingling with salty olives, refreshing mont & crispy red onion.
19 -
ROASTED SEA BASS FILLET "IN THE PARCEL"
Whole boneless juicy fish laying on slices of zucchini, lemon, cherry tomatoes, raisins, & fresh thyme, roasted together wrapped in a parchment paper.
25 -
OCTOPUS WITH TRADITIONAL YELLOW PEA PUREE
Red wine cooked, grilled & sliced octopus on smooth puree of yellow split pea with pickled mustard seeds pleasantly "exploding" in your mouth.
25
PLANTS
-
TRADITIONAL CRETAN FENNEL-PIE WITH FRESH HERB DIP
The most delicious version of the traditional pita that our grandma's made.
12 -
FALAFEL WITH UMAMI-TAHINI SAUCE
Balls made of crushed chickpeas with a bright green interior (from herbs) & nicely crispy skin outside, served with za'atar (sumac, roasted sesame, oregano) and brilliant tahini sauce, that we are obsessed with.
14 -
FRESH GOAT CHEESE ROASTED ON GREEK PITA
with sliced pear, walnuts, truffle honey and chopped rosemary.
18 -
OUR SIGNATURE CRETAN DAKOS SALAD WITH FETA
Our Chef's addition of all little genius-elements makes this classic salad completely craveable (her pickling technique, combo of fresh herbs with caper leaves from Tinos island & aged balsamic).
16 -
VEG SUSHI-STYLE SALAD WITH ROASTED BUCKWHEAT
Creative & refreshing salad with rocket, tomatoes, cucumber, zucchini, sesame, pickled ginger, roasted seaweed & orange-soy vinaigrette.
18 -
CRISPY FRESH POTATOES WITH MARJORAM GRAVIERA CHEESE
"I'm not then first nor the last to combine potatoes with flakes of a hard cheese. Sometimes it's good to remember that "the classics" are "the classics" for a good delicious reason" - our Chef, Iza.
12
MEATS
-
BONE MARROW WITH BEEF CARPACCIO
Roasted bone marrow with thin slices of beef fillet (marinated in miso-ginger), roasted seeds & chive. Served with grilled wholegrain sourdough bread.
18 -
SOUTZOUKAKIA IN TACOS (3 PIECES)
Souvlaki-style tacos with thin tortilla ring replacing pita, filled with minced beef cofte, thick strained yogurt & chopped grilled tomato and onion.
15 -
GRILLED MILK FED LAMB FROM VONITSA IN LADOLEMONO
Smoky and juicy steak (grilled medium-well), brushed with traditional ladolemono (extra virgin olive oil, lemon, oregano) served with fresh crispy double cooked potatoes & fig-mustard.
28 -
12H ROASTED PORK & MOLOKHIA
One of the most unique ways of cooking juicy & succulent pork. If you are not familiar with molokhia (jute mallow), it's commonly known in the Arab world and literally means "for royalty". It's similar to cooked wild greens - super healthy and with aroma of tea & lemony taste. Served simply with grilled pita for mopping all delicious juices till the last drop.
28 -
CHICKEN & LEMONGRASS CURRY
Chicken curry with seriously enticing combination of lemongrass, ginger & coconut cream. Refreshing, light & aromatic casserole cooked with green peas, chopped red pepper and thinly sliced sweet potato. Served with aromatic rice and a dollop of yogurt.
19 -
SLOWLY COOKED BEEF FROM THRACE WITH TRADITIONAL PASTA
Comfort food at it's finest - traditional "striftaria" pasta served with soft "falling apart" beef, slowly cooked with tomatoes, paprika, bay leaves & coriander. Topped with flakes of melting kaseri cheese and freshly cut chives. Simple, honest, delicious.
28
Desserts
-
CONSTANTINOPLE ICE CREAM
Very old, authentic recipe consisting of rose water, orchid flower extract, vanilla, almonds, honey and crispy caramel, served with crispy potato strings, honey & sea salt flakes.
12 -
LEMON SORBET
A scoop of handmade lemon sorbet with mint.
4 -
DECONSTRUCTED SNICKERS
Peanut butter mousse and whole freshly roasted peanuts, bitter chocolate sauce & salty caramel cream.
12 -
Desserts of the day
ask us about the available today
Artisanal cheeses & charcuterie
-
compose your own platter
by choosing from our cheese & charcuterie list:
- thyme graviera from Crete
- graviera from Ampfilohia
- imichloro from Milos island
- trilogia from Ios island
- pitharisio from Skiros island
- Forte aged for 18 motnhs
- ginger Lazareto from Ithaka
- wild marjoran Lazareto
- Lazareto with kritamo leaves
- tseberi from Ithaka's caves
- truffled pecorino from Sardinia
- Manchego with truffle
- goat cheese with red wine from Spain
- Blue 61 from Italy
- lamb prosciutto from Corfu
- organic Greek Jamon Iberico from Peloponnese
- truffled aged salami from Thessaly
- roe deer prosciutto from Italy