estiatorio Milos

China

China

Sashimi or Tartare - fresno chili, shallot, basil

Ceviche - fresh Mediterranean wild herbs, Kastoria beans, feta

Our chefs’ selection for today (for 2-4 persons)

Tsar Nicolai cut smoked salmon, Balik style, Scotland

world’s best, gently cured roe of the renowned Messolongi grey mullet

hot smoked, Netherland

Fagri, Balada, Loup de Mer, Tsipoura, St. Picrre, Dover Sole, Turbot, Cherna, Synagrida, Steira

(minimum 2 kg, £15 supplement) Loup de Mer, Milokopi, Rofos

(poached with vegetables) Scorpena, Rofos, Caponi

Barbouni, Anchovies, Sardines, Maridaki, Lethrini

Deep Sea Bay of Fundy, Nova Scotia

Scotland, extra extra large, simply grilled

sashimi quality, beets and scordalia

Santorini piazzi-style beans

Lightly fried courgette and aubergine tower, kefalograviera cheese and tzatziki

Taramosalata, tzatziki, tyrokafteri, served with raw vegetables and grilled pita

Stuffed with three cheeses and fresh mint, lightly fried

Grilled red, yellow and orange peppers, extra virgin olive oil and 25y aged balsamic vinegar

Grilled sashimi quality Mediterranean octopus with Santorini fava

Lightly fried

Stuffed with three cheeses and fresh mint

Grilled, served with black ink risotto

Served with fennel and radicchio

Spanish crevette royale, served with a shot of sherry to shoot the head

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

Dill, spring onions, manouri cheese and Milos dressing

Aubergine, zucchini, fennel, peppers, mushrooms, mint yogurt and mastello cheese

Stamnagathi, vlita, dandelion with extra virgin olive oil and lemon

Roast beets with white balsamic vinegar and extra virgin olive oil

Known on the island as lathouri (yellow split peas), slow cooked with extra virgin olive oil and lemon, topped with French shallots and herbs

Slow cooked in a rich tomato sauce until perfectly creamy and tender

Grilled spring lamb chops, served with Greek fried potatoes

Served with Greck fried potatoes

USDA prime, served with Greek fried potatoes

Certified Black Angus beef, served with roasted vegetables and potatoes

With Greek yoghurt, Spanish caviar and chives

A specialty of Grete made from barley rusk, fresh graded tomatoes, cherry tomatoes, crumbled mizithra cheese topped with cappers and Kalamata olives

Englouvi Mediterranean lentil salad with micro radish, cherry tomatoes, Kalamata olives and salmon gravadlax

Sashimi quality Mediterranean octopus, served over Santorini fava

Grilled Mediterranean Sea bream, served with steamed vegetables

Simply grilled. served with Santorini piazzi style beans

Semolina pasta

Served with Greek fried potatoes and tzatziki

Greek fried potatoes / grilled peppers / grilled aubergine / green salad

Walnut cake scented with orange and spices

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

Served with nuts and fruits

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

With Greek yoghurt, Spanish caviar and chives

Served with taramosalata

Eel – hot smoked, Netherlands | Avgotaraho - world’s best, gently cured roe of the renowned Messolongi grey mullet

Tsar Nicolai cut smoked salmon, Scotland

Lightly fried courgette and aubergine tower, kefalograviera cheese and tzatziki

Sashimi quality Mediterranean octopus, served over Santorini fava

Red fried shrimps

Served with mint yoghurt

Served with sour cherry spoon sweet and fruits

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.

(Sideritis), 2021 HarvestNaturally grown and handpicked from Mount Zas, on the Gycladic island of Naxos, Greece, approximately 800 —1000MASL. Multi-herbaceous aroma with complex notes of citrus, softwood and spice. Brew time 7-10 minutes.

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

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

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-I10 minutes

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.

The tea opens with honey grape and floral notes, then by layers of aromatic wood, perhaps an influence of Japanese plants! Will enhance your day as a perfect aperitif or digestive.

Strong Black tea, batch picked in the premium ‘2nd flush’ season sourced from the Chardwar estate. Sweet full-bodied tea with that prized malty & Muscat Grape notes

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

Walnut cake scented with orange and spices

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

With Xinomizithra cheese

Dark chocolate tart served with whipped cream

Our own strained yoghurt with thyme honey from Kythira

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

Today’s selection of homemade ice cream or sorbet

Served with sour cherry spoon sweet and fruits