Short rib, Graviera cheese and caramelised aubergine.

Moussaka

Roasted Vegetables

Crispy Chips

Vegan Mykonian Salad

Vegan chocolate & velvet vanilla cream, raspberry and cocoa nib crumble.

Macaron Forest

Aubergine Salad

Crumble and caramelised apples with cinnamon ice cream.

Vanilla Creme Brulee "To Share"

Robata Grilled Whole Fish

Orzo with Langoustine & Feta

With braised onions, spices and cumin potato emulsion.

Wagyu 'Stifado'

Spicy mayonnaise, avocado and white truffle dressing.

King Crab Truffle Salad

Ancho chilli, pickled onion and cucumber.

Wagyu Anticucho

Spicy red pepper & feta with walnuts and paprika.

Spicy Feta Dip (N)

Grilled sweetcorn served with spicy mayonnaise and parmesan.

Spicy Sweetcorn

Grilled Octopus

Caramelised Aubergine

Steak Tartare

Truffle Crab Salad

Roasted Watermelon Salad

Blackberries, Greek cream cheese and pistachio pesto.

Beetroot Salad

Hispi Cabbage

150-day grain-fed Angus Rib-Eye with sautéed pickled cabbage and cauliflower cream.

Rib-Eye Steak

Mixed tomatoes, thyme rusk and feta cheese.

Mykonian Salad

Medusa's Curse

Preheat oven to 150°C (300°F). Pat short ribs dry and season lightly with salt and pepper. In a large ovenproof Dutch oven or heavy pot, heat 2 tbsp olive oil over medium-high heat. Brown short ribs on all sides, 3–4 minutes per side, working in batches so they caramelise. Remove and set aside.

Brown short ribs

Reduce heat to medium. Add the chopped onion, carrot and celery to the pot and cook 6–8 minutes until softened and beginning to colour. Add minced garlic and cook 1 minute until fragrant.

Sweat aromatics

Stir in 2 tbsp tomato paste and cook 2 minutes. Deglaze with 150 ml red wine, scraping up browned bits. Add crushed tomatoes, 400 ml beef stock, bay leaves, oregano, cinnamon, 1.5 tsp salt and 0.75 tsp pepper. Return short ribs to pot so they are mostly submerged.

Build the ragù

Bring to a simmer on the stove, then cover and transfer to the preheated oven. Braise for 2.25–2.5 hours until meat is fork-tender and falling from the bone.

Braise short ribs

Remove short ribs and cool slightly. Skim fat from the surface of the braising liquid, then shred the meat with two forks, discarding bones and excess fat. Return shredded meat to the pot and simmer on the stove 10–15 minutes to reduce and concentrate, adjusting seasoning to taste. Remove bay leaves and keep ragù warm.

Shred ragù

While the ribs braise, slice the aubergines about 1–1.5 cm thick (or peel in alternating strips and slice) and sprinkle both sides lightly with 1 tsp salt. Let sit 15 minutes to draw moisture, then pat dry with paper towel.

Heat a large skillet over medium-high heat and add 2 tbsp olive oil. In batches, add aubergine slices and fry until golden brown and soft, about 3–4 minutes per side. Add more oil as needed. When the last batch is nearly done, sprinkle 1 tsp sugar over the slices in the pan and allow to caramelise for 1 minute, turning once so both sides get glazed. Transfer cooked aubergine to a paper-towel-lined tray and set aside.

Preheat oven (if turned off after braise) to 180°C (350°F). Toss sliced potatoes with 2 tbsp melted butter and 0.5 tsp salt. Layer potatoes in the base of a 23x30 cm (9x12 in) baking dish in a single even layer. Par-cook potatoes: cover dish with foil and bake 20 minutes until just tender but not falling apart. Remove foil and set aside.

In a medium saucepan, melt 60 g butter over medium heat. Whisk in 60 g flour and cook 1.5–2 minutes to remove raw flour flavour, stirring constantly to form a blond roux.

Make roux

Gradually whisk in warmed 700 ml milk a little at a time to avoid lumps. Bring to a gentle simmer, whisking constantly, until the sauce thickens and coats the back of a spoon, 6–8 minutes.

Add milk

Remove from heat and stir in 150 g grated graviera, 0.25 tsp nutmeg, 0.75 tsp salt and 0.25 tsp pepper until smooth. Temper the 2 egg yolks by whisking a small ladle of hot sauce into them, then whisk yolks into the béchamel. This will give a glossy, slightly set top when baked.

Finish béchamel

Reduce oven to 175°C (350°F) if higher. On top of the par-cooked potato layer, spread about half of the shredded short rib ragù into an even layer. Arrange half of the caramelised aubergine slices over the meat. Add the remaining ragù and top with the remaining aubergine, overlapping slightly to cover.

Pour the béchamel evenly over the assembled layers, using a spatula to smooth. Sprinkle the extra 50 g grated graviera evenly over the béchamel.

Bake uncovered in preheated oven 35–40 minutes until the top is golden and bubbling. If top browns too quickly, tent loosely with foil. Remove and rest 15–20 minutes to allow slices to hold shape before serving.

Garnish with chopped parsley if using. Serve warm in generous slices.

beef short ribs, cut into 2–3 pieces

olive oil

yellow onion, finely chopped

carrot, finely diced

celery stalk, finely diced

garlic cloves, minced

tomato paste

canned crushed tomatoes

dry red wine

beef stock

bay leaves

dried oregano

ground cinnamon

salt

black pepper

aubergines (eggplants), peeled in strips or sliced 1.5 cm

sugar

potatoes, peeled and sliced 5 mm

unsalted butter, melted

unsalted butter

plain (all-purpose) flour

whole milk, warmed

ground nutmeg

egg yolks

graviera cheese, grated (or substitute kasseri/pecorino blend)

extra graviera (for top)

fresh parsley, chopped (optional)

Preheat oven to 425°F (220°C). Wash and peel carrots if desired and cut into 1/2-inch thick sticks. Halve or quarter baby potatoes to about 1- to 1½-inch pieces. Core and slice red bell pepper into 1-inch pieces. Slice zucchini into 1/2-inch rounds or half-moons. Cut red onion into wedges about 1/2- to 3/4-inch thick.

Prep vegetables

In a large bowl, toss carrots, potatoes, red pepper, zucchini, and red onion with 3 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 tablespoon fresh thyme leaves (if using). Make sure vegetables are evenly coated.

Arrange vegetables in a single layer on a large rimmed baking sheet (use two sheets if needed to avoid crowding). Spread them so pieces are not stacked — this promotes browning.

Roast in the preheated oven for 25–35 minutes, flipping or shaking the pan once at about 15 minutes, until vegetables are tender and nicely browned at the edges. Potatoes should be easily pierced with a fork.

If you want slightly more caramelization, increase oven to 450°F (230°C) for the last 5 minutes, watching closely to avoid burning. Remove from oven and let rest while you make the vinaigrette.

Slice the large onion into 1/4-inch thick rounds and separate into rings. Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat. When the oil shimmers, add the onion in an even layer.

Caramelize (burn) onion

Cook the onion, stirring occasionally, until it becomes deeply browned and some edges are darkened — this is the 'burnt' flavor — about 12–18 minutes. Reduce heat if the onion begins to blacken too quickly; you want deep brown color and a slightly smoky flavor rather than acrid char. A few darker flecks are fine and contribute to the vinaigrette's character.

Toward the end of cooking, add the smashed garlic clove and cook 1 minute until fragrant. Remove skillet from heat.

Carefully transfer the hot onion and garlic, plus any oil in the pan, to a blender or tall jar for an immersion blender. Add 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 2 tablespoons hot water, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Blend until smooth and emulsified, tasting and adjusting seasoning. If the vinaigrette is too thick, add up to 1–2 tablespoons more hot water to reach desired pourable consistency.

Let the vinaigrette cool slightly to room temperature. If desired, strain through a fine-mesh sieve for a clearer vinaigrette, pressing solids to extract flavor; otherwise use as-is for a rustic, textured vinaigrette.

Taste and adjust: add more vinegar for brightness, salt for seasoning, or a pinch of sugar/honey for balance.

Transfer roasted vegetables to a serving bowl while still warm. Drizzle the burnt onion vinaigrette over the vegetables (start with 3–4 tablespoons and toss to coat). Taste and add more vinaigrette if desired.

Garnish with additional fresh thyme leaves or a sprinkle of flaky sea salt. Serve warm or at room temperature.

carrots

baby potatoes (halved if large)

red bell pepper

zucchini

red onion

black pepper (freshly ground)

fresh thyme leaves (optional)

yellow or white onion

red wine vinegar

Dijon mustard

honey or maple syrup

garlic clove

hot water (to deglaze/blend)

Wash and scrub the russet potatoes thoroughly to remove dirt. Do not peel if you prefer skin-on chips (peel if desired). Using a mandoline set to 1.5–2 mm (about 1/16–1/8 inch) or a very sharp chef's knife, slice the potatoes into uniformly thin slices. Uniform thickness ensures even crisping.

Wash and slice

Place the potato slices in a large bowl and pour in the cold water. Swirl the slices, then drain and repeat until the rinse water runs much clearer (2–3 rinses) to remove surface starch.

Rinse starch

After initial rinses, cover the slices with the 2 cups cold water and add the ice cubes. Soak for at least 30 minutes and up to 2 hours in the refrigerator. This firms the potatoes and removes more starch for crisper chips.

Soak

Drain the potato slices in a colander and spread them out on clean kitchen towels or paper towels. Pat dry thoroughly, then leave them on a wire rack for 10 minutes to air-dry. Very dry slices minimize oil splatter and improve crisping.

Dry thoroughly

Pour the neutral oil into a heavy, deep pot or a deep-fryer, filling to about one-third full (approximately 1 liter in a 4–6 quart pot). Attach a thermometer and heat the oil to 325°F (163°C) for the first fry. Maintaining consistent temperature is important; adjust burner as needed.

Heat oil

Working in small batches (about 30–40 grams or a single layer of slices), carefully lower the slices into the oil. Fry for 3–4 minutes until the slices are pale, soft, and just beginning to show tiny bubbles — not brown. Use a slotted spoon or spider to transfer them to a paper towel-lined baking sheet to drain. This step cooks potatoes through without browning.

First fry (blanch)

Bring the oil temperature up to 375°F (190°C) for the final crisp fry. Allow the oil to stabilize at that temperature between batches.

Increase temperature

Return the blanched slices to the hot oil in small batches and fry for 1–2 minutes, stirring gently, until golden brown and crisp. Watch closely — chips go from golden to burned quickly. Remove with a slotted spoon and transfer to a fresh paper towel-lined tray to drain and cool for a minute.

Second fry (crisp)

While the chips are still hot and slightly oily, sprinkle each batch with a portion of the fine sea salt (total 2 tsp) and a light dusting of freshly ground black pepper. If using paprika or smoked paprika, sprinkle about 1 tsp across all batches or to taste. Toss gently on the tray or shake in a paper bag to distribute seasoning evenly.

Season immediately

Allow the chips to cool completely on a wire rack (this keeps them from steaming and getting soggy). Serve immediately for best crispness. To store, keep completely cooled chips in an airtight container or zip-top bag at room temperature for up to 2 days; they are best eaten the same day.

Cool and store

russet potatoes

cold water

ice cubes

fine sea salt

freshly ground black pepper

optional - paprika or smoked paprika

neutral oil (vegetable, canola, or peanut)

If your rusk or twice-baked bread is very hard, briefly warm in a 350°F (175°C) oven for 4–6 minutes to take the chill off but keep it firm. Otherwise use at room temperature.

Prepare rusks

Place each rusk piece on a cutting board. Hold the whole ripe tomato over the rusk and grate the tomato flesh directly onto the rusk using the coarse side of a box grater, or cut the tomato in half and rub the cut side over the rusk. This will soften the rusk and impart fresh tomato flavor.

Sprinkle the grated tomato-moistened rusks with 1/4 teaspoon sea salt, scatter the stripped fresh thyme leaves evenly over them, and drizzle about 2 tablespoons extra-virgin olive oil across the rusk pieces. Set aside to absorb while you assemble the salad (5–10 minutes).

Prepare vegetables: halve or chop the mixed tomatoes into bite-size pieces so they total about 4 cups. Peel (if desired) and slice the cucumber into half-moons to make about 1½ cups. Thinly slice 1/2 cup red onion and place in a bowl of cold water to mellow if you prefer milder onion (5–10 minutes), then drain well.

Make dressing: whisk together 4 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice and 1 teaspoon dried oregano in a small bowl. Season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper; taste and adjust acidity or salt as needed.

Combine salad: in a large mixing bowl, gently toss the prepared tomatoes, cucumber, drained red onion, 1/4 cup chopped fresh flat-leaf parsley and 1–2 tablespoons of the fresh thyme leaves (reserve a few thyme leaves for garnish). Add the Kalamata olives now if using.

Dress salad: pour the dressing over the vegetable mixture and toss gently to coat. Let the salad rest 5 minutes so flavors meld; the vegetables will release some juice that complements the rusks.

Assemble the Vegan Mykonian Salad: arrange the tomato-and-cucumber salad on a serving platter or individual plates. Place the prepared thyme rusks on top or alongside the salad. If you prefer a traditional dakos presentation, press a rusk into the salad so it soaks up juices; otherwise serve the rusk on the side to keep crunchy.

Finish and serve: drizzle an additional 1–2 teaspoons of extra-virgin olive oil over the assembled dish, scatter the reserved thyme leaves and a little extra chopped parsley as garnish, and finish with a light crack of black pepper. Serve immediately so rusks retain some texture.

ripe mixed tomatoes (e.g., cherry, vine, plum), halved or chopped

English cucumber, peeled lengthwise if waxed, halved and sliced

red onion, thinly sliced

extra-virgin olive oil

fresh lemon juice

sea salt

fresh flat-leaf parsley, roughly chopped

fresh thyme leaves, stripped from stems

Kalamata olives, pitted and halved (optional)

firm whole-grain or barley rusk (or twice-baked country bread), broken into 4–6 pieces

ripe tomato, coarsely grated (to soften rusk)

fresh thyme sprigs, leaves removed

extra-virgin olive oil (for drizzling over rusk)

sea salt (for rusk)

Sift together the fine almond flour and powdered sugar into a large bowl. For the chocolate shells, reserve about half of this mixture and whisk in the 3 tbs unsweetened cocoa powder (and 1 tsp black cocoa if using) until evenly combined. Pass both mixtures through a fine sieve twice to ensure no lumps.

Prep dry ingredients

In a clean, grease-free mixing bowl, combine the room-temperature aquafaba and cream of tartar. Using a hand or stand mixer with a whisk attachment, whip on medium-high until soft peaks form (about 6–8 minutes). Gradually add the granulated sugar 1–2 tbs at a time while continuing to whip until stiff, glossy peaks form (another 4–6 minutes). Add vanilla extract and whip 15 seconds more.

Whip aquafaba

Divide the meringue into two bowls if making both vanilla and chocolate shells. For each color: fold the dry almond-sugar mixture into the whipped aquafaba using a spatula with a figure-eight motion. Fold until the batter flows in thick ribbons and settles back into the mass in about 10–12 seconds (do not overmix). The chocolate batter will be slightly thicker; adjust by gentle folding only.

Macaronage

Fit a piping bag with a 1/2 in (12–13 mm) round tip and lightly oil the tip. Transfer batter to bags. Pipe 1.5–2 inch (3.5–5 cm) rounds on parchment-lined baking sheets, spacing them 1 inch apart. Tap the baking sheet firmly on the counter 3–4 times to release trapped air. Let the piped shells sit at room temperature until a dry skin forms on top (20–45 minutes depending on humidity).

Pipe and rest

Preheat the oven to 300°F (150°C). Bake one sheet at a time on the middle rack for 14–16 minutes (chocolate shells may take 1–2 minutes longer). Rotate halfway if your oven has hot spots. Shells are done when they have risen feet, and tops are matte and lift cleanly from parchment. Cool completely on the sheet before removing.

Bake

Chill and prepare: Open chilled coconut cream and scoop the solidified cream into a small saucepan. Reserve any liquid for smoothies. Warm the coconut cream gently over low heat until it is hot but not boiling.

Make ganache-style filling: Place chopped vegan dark chocolate in a heatproof bowl. Pour the warmed coconut cream over the chocolate and let sit 1–2 minutes. Whisk until smooth and glossy. Whisk in maple syrup, cocoa powder and a pinch of salt. Chill in the refrigerator until thick but still pipeable, about 45–60 minutes. Whisk briefly before transferring to a piping bag.

Blend tofu base: Drain silken tofu and pat lightly. Place silken tofu, softened vegan butter, powdered sugar, vanilla paste, lemon juice and neutral oil into a blender or food processor. Blend until completely smooth and silky, about 1–2 minutes. Taste and adjust sweetness or vanilla.

Chill and firm: Transfer to a bowl and chill for 30 minutes to firm slightly. If too loose, fold in an extra 1–2 tbs powdered sugar or refrigerate longer. Transfer to a piping bag when ready.

Place raspberries, granulated sugar and lemon juice in a small saucepan over medium heat. Stir until the raspberries break down and the mixture simmers, 6–8 minutes. Meanwhile, whisk agar-agar into 2 tablespoons cold water until hydrated. Add the hydrated agar to the raspberry purée and simmer 1–2 minutes while stirring. Strain the mixture through a fine sieve to remove seeds, pressing with the back of a spoon. Pour into a small shallow dish and chill until set (about 20–30 minutes). Once set, use a fork to break into a loose jam-like texture for filling, or blend briefly for a smoother gel.

Raspberry gel

Preheat oven to 350°F (180°C). In a small bowl mix rolled oats, almond meal, brown sugar, cocoa nibs, melted coconut oil and a pinch of salt until moistened and crumbly. Spread on a small baking sheet and bake 8–10 minutes until fragrant and slightly toasted, stirring once. Cool completely — crumble larger pieces by hand or pulse briefly in a food processor for finer texture.

Cocoa nib crumble

Match shells: Pair macaron shells by size. For each finished macaron, you will layer fillings to evoke the 'Macaron Forest' profile: a base of chocolate cream, a ribbon of raspberry gel, and a dollop of velvet vanilla cream on top.

Pipe chocolate layer: Using a piping bag filled with the chilled vegan chocolate cream, pipe a small circular base (about 1/2 the filling volume) onto the flat side of one shell.

Add raspberry gel: Place about 1 teaspoon of raspberry gel in the center of the chocolate cream, slightly pressing it in so it sits flush but does not spread to the edges.

Top with vanilla cream: Pipe a small rosette or mound of velvet vanilla cream over the raspberry gel to create contrast and height.

Finish and decorate: Gently sandwich with the matching shell, pressing lightly so filling meets the edges but does not squish out. Sprinkle a pinch of cocoa nib crumble around the edge or on top, add a tiny piece of freeze-dried raspberry, one fresh raspberry (halved if large) and an edible micro herb leaf for a forest look. Repeat for remaining macarons.

Mature for best flavor: Place assembled macarons in an airtight container, single layer or separated with parchment, and refrigerate for 24 hours to mature (this improves texture and flavor). Bring to room temperature 20–30 minutes before serving.