OYSTERS

Seasonal from the UK, Ireland and France

TUNA, Bluefin

Sashimi – yuzu kosho, dill, extra virgin olive oil Tartare – orange, micro basil, Serrano chili

SALMON, Hiddenfjord

Sashimi or Tartare - fresno chili, shallot, basil

LAVRAKI

Sashimi – lemon juice, lemon zest, thyme, extra virgin olive oil

MAGIATIKO, Mediterranean hunter fish

Sashimi – lime zest and juice, red and green chili, breakfast radish, micro herbs Tartare – lime zest and juice, red and green chili, cucumber, micro herbs

RAW FISH PLATTER

(Serves two to four people)

CEVICHE

Lavraki, Mediterranean wild herbs, Kastoria beans, feta

SMOKED FISH

Tsar Nicoulai cut Balik style salmon

IMPERIAL OSIETRA, China

Firm texture, creamy flavour with a fine hazelnut finish

MILOS SPECIAL

Lightly fried courgette and aubergine tower, kefalograviera cheese and tzatziki

THE GREEK SPREADS

Hummus, taramosalata, tyrokafteri, served with raw vegetables and grilled pita

OCTOPUS

Chargrilled sashimi quality Mediterranean octopus with Santorini fava

GREEK FLORINA PEPPERS

Grilled, dressed with 25 yo balsamic vinegar and Afrala

GRILLED MUSHROOMS WITH HALLOUMI CHEESE

GREEK SALAD

Vine ripened tomatoes, cucumbers, olives, onions, peppers, Greek barrel-aged feta and extra virgin olive oil

FRESH CALAMARI, local, lightly fried

SAGANAKI KASSERI NAXOS

MARYLAND STYLE CRAB CAKE

PORTUGUESE FRESH GRILLED SARDINES (in season)

IPIROTIKI SALAD

Thinly sliced cabbage, Manchego cheese, dill, orange segments, dressed with white balsamic vinegar and extra virgin olive oil

ROMAINE SALAD

Dill, spring onions, manouri cheese and house sauce or Greek Easter style

GRILLED VEGETABLES

Aubergine, zucchini, fennel, peppers, halloumi cheese and mint yogurt

COURGETTE FLOWER

Stuffed with three cheeses and fresh mint, lightly fried

FRESH MEDITERRANEAN CUTTLEFISH

Grilled, served with black ink risotto

MARKET SELECTION - LINE CAUGHT ONLY

Deep Sea Bay of Fundy (NS) Lobster, Carabineros, Dover Sole, Fagri, Tsipoura, Red Snapper, Balada, Lavraki, Pompano, Lethrini, Black Sea Bass, Rofos, Barbouni, Scorpena, Kaponi, Saint Pierre, Emperor and more Thank you Kyriakos, Andreas, Noah, Pedro, Orlando, Kostas, David, and Stergios

SALT BAKED FISH

(minimum of 1.5kg)

ACHNISTO

Scorpena poached in light tomato sauce, zucchini, fingerlings and fresh herbs (serves two to four people)

KAKAVIA

Traditional Island fisherman’s soup with Rofos fish, onions, potatoes, olive oil and lemon (serves two to four people)

BLUEFIN TUNA

Scordalia and baby beets

HIDDENFJORD SALMON

Piazzi beans

BAY OF FUNDY (NS) LOBSTER PASTA

Athenian-style Astakomakaronada

LAMB CHOPS

Grilled spring lamb chops served with hand-cut fries

LAMB RACK

Herb coated roast whole rack, 8 bones roast potatoes, endive salad

FILET MIGNON, 10oz

USDA prime served with hand-cut fries

GREEK ARTISAN OLIVES

SANTORINI FAVA

PIAZZI BEANS

SLOW-COOKED GIGANTES

STEAMED BABY BEETS

FINGERLING POTATOES

MIXED BROCCOLI, ROMANESCO, CAULIFLOWER

HORTA

GRILLED SWEET ONIONS (in season)

HAND-CUT FRIES

HUMMUS

TARAMA

TZATZIKI

MILOS TRADITIONAL FISH SOUP

Light tomato - based soup, fish (catch of the day ), mussels

GREEK SPREADS

Hummus, taramosalata, tyrokafteri , served with grilled pita

SALMON TARTARE

Lime juice and chili, extra virgin olive oil, served with lavash cracker

GRILLED OCTOPUS

Sashimi quality Mediterranean octopus, served over Santorini fava

FRESH CALAMARI

Lightly fried local calamari

IPIROTIKI SALAD

Thinly sliced cabbage, Manchego cheese , dill, orange segments , dressed with white balsamic vinegar and extra virgin olive oil

GREEK SALAD

Vine ripened tomatoes, cucumbers, olives, onions, peppers, Greek barrel-aged feta and extra virgin olive oil

DORADE ROYALE

Grilled Mediterranean Sea bream, served with steamed vegetables

HIDDENFJORD SALMON

Simply grilled, served on a bed of pasta , with parsley and olive oil

MUSHROOM RISOTTO

Carnaroli risotto with shiitake and oyster mushrooms

LAMB CHOPS (£10 supplement)

Grilled spring lamb chops, served with hand - cut fries

GRILLED VEGETABLES

Served with halloumi cheese and mint yogurt

HAND-CUT FRIES

GRILLED PEPPERS

STEAMED VEGETABLES

GREEN SALAD

KARYDOPITA

Walnut cake scented with orange and spices

GREEK YOGHURT MARTINI

Our own strained yoghurt with today’s selection of spoon sweets

SEASONAL FRESH FRUIT

BAKLAVA

Layered filo with pistachios, walnuts, almonds, honey and cinnamon

KARIDOPITA

Walnut cake scented with orange and spices

EKMEK KATAIFI

Shredded filo layered with custard and Chantilly cream, topped with pistachios

CHEESECAKE

With Xinomizithra cheese

PERFETTA

Dark chocolate tart served with whipped cream

YOGHURT WITH HONEY

Our own strained yoghurt with thyme honey from Kythira

YOGHURT WITH SPOON SWEETS

Our own strained yoghurt with today's selection of spoon sweets

SEASONAL FRESH FRUIT

For 2 or 4 persons

ICE CREAM OR SORBET

Choice of 3 scoops. Today's selection of homemade ice cream or sorbet

SELECTION OF GREEK CHEESES

For 2 or 4 persons. Served with sour cherry spoon sweet

Sémillon, Sole Glikis, Biblia Chora, Greece 2017

Mavrodaphne, Parparoussis, Greece 2004

Espresso

Macchiato

Americano

Cappuccino

Cafe Latte

Flat White

CHAMOMILE (Matricaria recutita), 2022 Harvest

Naturally grown amongst the olive trees across the Cycladic island of Naxos, Greece. Warming and soothing, with a gentle floral sweetness. Brew time 3 minutes.

GREEK MOUNTAIN TEA (Sideritis), 2021 Harvest

Naturally grown and handpicked from Mount Zas, on the Cycladic island of Naxos, Greece, approximately 800 – 1000 MASL. Multi-herbaceous aroma with complex notes of citrus, softwood and spice. Brew time 7-10 minutes.

LEMON VERBENA (Aloysia citrodora), 2022 Harvest

Naturally grown in the alpine areas of northern Naxos around Koronos village, approximately 700-800 MASL. Distinctively pungent, with grassy, herbal and refreshingly crisp lemon notes. Brew time 5 minutes.

WILD MOUNTAIN MINT (Mentha Longifolia Var. Lalvar), 2022 Forage

Wild and hand-picked at 1,800MASL on Lalvar Mountain, Armenia. Full bodied, delicate flavour with underlying spice making it a uniquely warming, and elegant. Brew time 5 minutes.

ORGANIC OLIVE LEAF (Olea europaea 'Koroneiki'), 2019 Harvest

Organically grown and handpicked from the Cycladi Farm olive groves of the Spanos family on the island of Naxos, Greece, from trees which are 400 - 600 years old. Full body with distinct, but delicate umami, grassy, green and sweet flavours. Brew time 7-10 minutes.

SINGLE BATCH GREEN TEA (Kamairicha 2021 Ichibancha 2021, Miyazaki Garden Gokase Japan)

This Yabukita varietal kamairicha has lively notes of sweet, roasted vegetables such as sugar snaps, Pak Choi, and chard, with slight popcorn and nutty hints.

MATCHA

Organic single garden matcha tea grown on volcanic soils of Kagoshima. The leaves are picked from Okumidori vertical tea plants.

HOJICHA

Made from roasted green tea made in southern Kyoto. Hojicha power, roasted over heated sand and milled by water-cooled grinder. Suggested to be served with oat milk.

SINGLE BATCH BLACK TEA

(Assam Malt Black 2nd Flush 2018, Chardwar Estate India Batch O-048)

This herbal and citrusy cocktail balances aromatic gin and tsipouro with refreshing oregano and lemon.

Psychis Tsipouro, Monkey 47, oregano water, lemon juice, sugar syrup

Sophisticated twist on the classic Martini, elevated with the rich, velvety depth of our signature three-blend Greek olive oil. Smooth, refined and unforgettable.

Absolut Elyx infused with My Sister’s olive oil, Lillet Blanc

Refreshing blend of tequila, bergamot, lime and thyme honey. Vibrant, balanced and delicately sweet.

Codigo 1530 Blanco, Italicus Rosolio di Bergamotto, lime juice, thyme honey syrup

Delicate balance of ouzo, raspberry and white chocolate. Light, smooth and irresistible.

Lost Lake Ouzo, Absolut Elyx, fresh raspberry puree, white chocolate syrup

Delicate and sparkling with floral sweetness, bright citrus and a gentle aniseed finish. Bittersweet, refreshing and aromatic.

Lost Lake Ouzo, Moscato Rosato, Campari, Cointreau