WORLD’S END (MED)

Day 1

• Greek salad – tomatoes, cucumber, local peppers, cherry tomatoes, feta, oregano, extra virgin olive oil
• Fava beans – nori seaweed powder, parsley oil, grilled octopus
• Ribeye steak – sweet potato puree, chimichurri sauce

Day 2

• Grilled local vegetables – balsamic reduction, fresh herbs
• Sweet pumpkin puree – pistachio pesto
• Hasselback potatoes – garlic, pastrami
• Grilled shrimp – gremolata

Day 3

• Dakos salad – soil from haroupi, feta cheese, fresh tomatoes
• Tempura shrimps – spicy sweet chili, tonka
• Rack of lamb – pistachio crust, oven-baked potatoes (Greek way)

Day 4

• Green salad – green and red mizouna
• Japanese rocket – poached pears, hoisin vinaigrette
• Fish mosaic – ouzo foam, celery cucumber reduction
• Scallops – Jerusalem artichoke puree, caviar

Day 5

• Greek salad – tomato, onion, peppers, feta mousse
• Celery root style risotto – grilled calamari, herb oil
• Ribeye steak – sweet potato puree, “burnt leak”

Day 6

• Superfood quinoa salad – roasted nuts, salmon
• Cuttlefish – fava onion chutney, bonito flakes
• Tuna steak – hoisin sauce, tabbouleh, lemon dressing

Day 1

• Bruschetta – lime crème, brick, tuna tataki
• Seabass – trilogy of celery root, raw celery root, crispy chips

Day 2

• Politiki salad – red cabbage, green apple, raisins
• Taramas – basil oil
• Crawfish ceviche – tiger milk
• Risotto – king oyster mushrooms, truffle from Greece

Day 3

• Burrata salad – cherry tomatoes, basil pesto
• Dolmadakia – fennel orzo, lobster bisque sauce, chorizo

Day 4

• Salad – grilled watermelon, mint, feta cheese
• Variety of sushi maki – California rolls; surf n turf lobster with fillet beef; Peruvian potatoes

Day 5

• Bruschetta – lime crème, Brik, smoked salmon
• Seabass – smoked beetroot puree, fennel pickled

Day 6

• Potato salad – fennel, olives, spring onion
• Rack of lamb – smoked eggplant, lamb juice, pistachio

• White chocolate Cremeux , cherry gel watermelon rind compote cherry lime broth, and cherry touille
• Rhubarb with dark chocolate ginger and vanilla
• Greek Baklava
• Trilogy – dark chocolate and beetroot crumble
• Poached peach – yogurt ice cream, haroupi crumble, olive oil
• Tart – lemon curd
• Kadaifi – white chocolate pistachio and thyme

No specific snack items were listed in the provided menu.

Chef’s Style & Influences

Greek and Mediterranean base with Asian accents, seafood focus, herbs, citrus, and refined plating.