실버 파레트

Linguine pasta with oven roasted cherry tomatoes, pesto genovese and grated parmesan

Spaghetti served with beef mince, onions, garlic, oregano and tomato sauce

Layers of bolognaise, lasagne sheets and parmesan cheese topped with béchamel, served with rocket and tomato salad with a side of toasted ciabatta

Linguine served with cherry tomatoes, garlic and spinach sauce topped with grilled king prawns

Thin breast of breaded chicken escalope topped with rocket, lemon, olive oil and parmesan, served with linguine arabiatta

Pesto genovese, chopped sundried tomatoes and melted mozzarella

Salami, mortadella, pesto genovese, mozzarella and sundried tomato

Thinly sliced prosciutto di Parma, mozzarella, pesto and beef tomato

Ventrecinna salami, sliced chicken breast, mozzarella, sundried tomatoes, olive oil and chilli

Sliced chicken breast, roasted pepper, melted fontina cheese and olive oil

Pastrami, turkey, mustard, mayo, beef tomatoes, Swiss cheese, pickles and lettuce, served on granary bread

Lots of turkey, provolone cheese, coleslaw and tomato, served on granary bread

Tuna, chopped sundried tomato and melted Swiss cheese, served on ciabatta bread

Grilled strips of sirloin steak, Sautéed onions with melted cheese, served on ciabatta bread

Fat spaniard sausages, harissa mayonnaise and manchego cheese, served on ciabatta bread

Grilled thick cut lounza, grilled halloumi cheese, light spread of pesto and sundried tomato in handmade pitta bread, served with marinated olives and rocket salad

Warm handmade pitta bread, with a spread of humus, grilled halloumi and roasted bell pepper, served with rocket salad and olives

Smooth duck liver paté, served with granary toast

Oven baked Parma ham shell filled with courgette, roasted red pepper, feta cheese and egg

Fresh chopped tomatoes, basil and garlic on toasted ciabatta. Topped with goat's cheese and sundried tomatoes

Layers of filo pastry filled with spinach and ricotta, topped with grated provolone and served with tabbouleh, olives and Greek yogurt

Humus, taramasalata, kopanisti and tzatziki dips served with pitta bread and salad

Sicilian Arborio rice ball coated in breadcrumbs filled with Ragu Bolognaise served on a bolognaise base topped with rocket and parmesan

Grilled Cypriot halloumi cheese, served with humus, marinated olives, tabbouleh, Greek yoghurt and handmade pitta bread

Slices of cured Italian cured meats - Parma, Milano and mortadella - with chunks of provolone cheese, artichoke hearts, olives, sundried tomatoes and ciabatta bread

Small dishes of marinated olives, taramasalata, humus, tzatziki, gigantes beans, marinated artichoke hearts, stuffed vine leaves, tabbouleh, grilled halloumi cheese and pitta bread

Kolikithakia, kefdethes, pastourma, grilled halloumi, fried calamari, Kalamata olives, tzatziki, taramasalata and pitta bread

Layers of grilled aubergine, courgette and potato with lamb and oregano mince topped with béchamel, served with Greek salad

Chicken casserole, with a smoky tomato roasted pepper and chorizo sauce, served with rice

Marinated skewered chicken, served with hand cut Cyprus chips, salad and tzatziki

Classic Spanish rice dish with baby squid, roasted peppers, chorizo and saffron, topped with grilled king prawns

Swordfish and smoked salmon fish cake, served with fries and salad

Classic Cypriot slow cooked stew, with shallots, red wine and cinnamon served with tomato infused cous cous and Greek yoghurt

Slow roasted giant beans in a tomato and dill sauce

Small spicy red peppers stuffed with feta cheese

Fried baby squid

Grilled halloumi, topped with fresh parsley and olive oil

Thinly sliced and pan seared with lemon, olive oil and paprika

Chargrilled spicy Cypriot sausage, made with beef and lamb

Shredded courgette, chilli, feta and dill rolled into balls and lightly fried

Minced pork, shredded potato and spices, rolled into balls and lightly fried

A classic Greek dip, with zesty lemon, whole chick peas and fresh parsley, served with warm pitta

A classic Greek dip, with Greek yoghurt, cucumber and mint dip, served with pitta

A classic Greek dip, made from cod roe, served with warm pitta

Classic Greek dip of chopped roasted red peppers, chilli, crumbled feta and olive oil, served with warm pitta

Ask a member of staff which wonderful homemade soup is available today

Sliced avocado, beef tomato and mozzarella glazed with a basil and olive oil dressing

Made the traditional way, with thick cut vine tomatoes, chunky cucumber, lemon and olive oil dressing, with feta and lots of Kalamata olives

Grilled halloumi, sun blushed tomatoes and avocado on rocket salad with balsamic dressing

Rocket leaves with thinly sliced Parma ham, beef tomato and mozzarella, served with a pesto dressing and toasted ciabatta

Chicken Milanese, chopped sundried tomatoes, pine nuts, shaved parmesan served on a rocket base with pesto dressing and toasted ciabatta

Homemade tabbouleh topped with warm roasted aubergines, courgettes and peppers, finished with grilled goat's cheese

Bulgar wheat cooked with courgette, aubergine, almonds, coriander and paprika topped with chorizo sausages and harissa mayonnaise

Mango with a touch of apple, melon, grape and pineapple

Mango, blackberries, strawberries and blueberries

Pineapple with a touch of mango, melon and mandarin

Grapes: Coupage of different grapes from the Veneto region 6 Pale straw colour; dry, strong fragrance with a pleasant taste

Grapes: Pinot Grigio 100%. Strong aromatic fragrance; pale straw yellow aspect; full, soft taste with certain brightness; intense fragrance

Grapes: 100% Falanghina. Pale, yellow colour, an elegant palate, good acidity & a touch of minerality, hints of melon and almond

Central Valley, Chile (13% ABV). A lively and vibrant Sauvignon Blanc with citrus fruit and a hint of exotic guava

Grapes: Coupage of different grapes from the Veneto region, ruby red in colour; dry, very soft and a pleasant subtle taste

Sicily, Italy, Grapes: 100% Nero d'Avola. A deep coloured, medium bodied, spicy red with juicy plum flavours, slightly smoky characters & a hint of bitter chocolate

This wine represents in full characteristics of Chianti. Grapes: Sangiovese 90% - Canaiolo 10%, The nose is fragrant, spicy and fruity. Dry palate and long fresh finish

Grapes: 70% Corvina, 20% Rhondinella, 10% Cabernet Sauvignon. Intense Ruby red colour, prunes, cherries & red currants, full-bodied, supple with a long, finish

Grapes: 40% Grenache Noir, 40% Grenache Gris, 20% CInsault. Sublime & elegant Rose, delicate red fruit flavours combined with aromatic southern Rhone herbs

Grapes: 100% Cinsault. Beautifully elegant, blushed with colour, spicy wood and red fruits deliver on the palate - supremely balanced

The favourite beer of Cyprus

Marinated beetroot

Slow cooked giant beans in a tomato and dill sauce

Cypriot potato salad in lemon and coriander with chopped courgette and red onion

Baby spicy peppers stuffed with feta cheese

Cous cous with finely chopped vegetables, coriander, lemon and olive oil

Fresh crab meat seasoned with finely chopped red onion, parsley and lemon

Our own family recipe with zesty lemon and chopped parsley

Smoked Cod roe, olive oil and lemon dip

The classic Greek dip of yoghurt, cucumber and mint

Greek dip of chopped roasted peppers, crumbled feta, chilli and olive oil

Slices of cured Italian meats - Parma, Milano and mortadella - with chunks of provolone cheese, artichoke hearts, olives, sundried tomatoes and ciabatta bread

Bed of rocket, topped with cherry and sun blushed tomato and grilled halloumi, topped with olive oil and fig balsamic glaze

Mozzrella, avocado and beef tomato, topped with our own basil pesto dressing

A meze is never complete without a traditional Greek salad for the centre of the table, with chunky tomatoes, cucumber, thinly sliced red onion, oregano, lemon, Kalamata olives and feta cheese

Grilled skewered chicken, marinated in lemon and oregano

Cypriot pork and red wine sausage

Cypriot beef and lamb spiced sausage

Meat balls of pork mince, onion and coriander

Slow cooked lamb in red wine, pulled and served with bougouri

Classic Cypriot village slow cooked stew with shallots, red wine, cinnamon and bay leaf, served with bougouri and Greek yoghurt

Feta, dill, chilli, and shredded courgette rolled in balls and lightly fried

Grilled Cypriot cheese

Basil infused chopped cherry tomatoes, red onion and garlic, on toasted ciabatta topped with crumbled feta cheese and fig balsamic glaze

Pan seared lemon infused kefalotiri cheese

Grilled flat mushrooms, topped with feta, olive and parsley

Grilled garlic and parsley. King prawns

Grilled sea bass

Grilled octopus marinated in olive oil and parsley

Grilled Sardines served on a bed of cherry tomato sauce

Skewered sword fish kebabs

Fried baby squid

Sword fish, sardine and salmon fish cake

Taramasalata, Kolokithakia, kopanisti, grilled halloumi and pitta bread

Prawns, calamari, swordfish souvlaki, grilled octopus

Kefdedes, pastourma, souvlaki and tzatziki

Taramasalta, tzatziki, kopanisti and humus dips served with pitta bread

Selection of cold starters

Selection of hot starters

Selection of seafood mezethes

Selection of meat mezethes

Soft Paklava served with pistachio gelato

Greek anise flavoured spirit

Grape based venetian spirit

Grape pomace distillate 45%

Lemon zest based spirit

Aperol, orange and proseco

The favourite beer of Cyprus

Grapes: Coupage of different grapes from the Veneto region 6. Pale straw colour, dry, strong fragrance with a pleasant taste

Grapes: 100% Pinot Grigio. Strong aromatic fragrance, pale straw yellow aspect, full, soft taste with intense fragrance

Grapes: 100% Falanghina. Pale, yellow colour, an elegant palate, good acidity & a touch of minerality, hints of melon and almond

Grapes: 85% Sauvignon Blanc, 15% Semillon. Ripe, tropical and gooseberry fruit flavours, a zingy finish and impeccable balance

Grapes: 100% Chardonnay. Subtle and lean with minerally notes and a crisp, clean, citrus edge

Grapes: Coupage of different grapes from the Veneto region. Ruby red in colour, dry, very soft and a pleasant subtle taste

Grapes: 70% Corvina, 20% Rhondinella, 10% Cabernet Sauvignon. Intense Ruby red colour, prunes, cherries & redcurrants, full-bodied, supple with a long, finish

Grapes: 70% Merlot, 25% Cabernet Franc, 5% Cabernet Sauvignon. Ruby red, round delicate tannins, harmonious structure, elegant and well-balanced

Grapes: 100% Syrah. Dark in colour, red berry fruit and cracked pepper characters, fine and a soft finish

Ruby red colour tending to garnet with age; dry, lightly fruity flavour; intensely vinous odour with a prolonged scent of violets

International Wine Award Winner. "The would be king of wines" perfumed yet robust with crisp floral red fruited character with menthol herbs and rose aromas

South east Australia (14.5%) A full-flavoured and intense Shiraz with blackberry and blueberry fruit. Dense tannins and toasty, oaky notes give the palate great structure and length

Grapes: 40% Grenache Noir, 40% Grenache Gris, 20% CInsault. Sublime & elegant Rose, delicate red fruit flavours combined with aromatic southern Rhone herbs

Grapes: 100% Cinsault. Beautifully elegant, blushed with colour, spicy wood and red fruits deliver on the palate - supremely balanced

Aromatic fruity bouquet. Scents of acacia flowers naturally fermented in autoclaves

Served with a choice of raspberry, strawberry jam or marmalade

Two slices of luxury granary toast, served with a choice of fig, raspberry or strawberry jam, or Seville orange marmalade

Greek yoghurt with a choice of walnuts, flaked almonds or granola, topped with our delicious Cypriot carob honey

Toasted open rosemary focaccia bread, topped with bacon, roasted and toasted beef tomatoes

Eggs as you like them, grilled cherry tomatoes and pan fried pancetta, served with our luxury granary toast

Cumberland sausage, served with sautéed onions in a toasted ciabatta

Two fluffy pancakes, served with scrambled eggs pancetta and maple syrup

Traditional French breakfast sandwich filled with Dijon mustard, gruyere and ham, topped with béchamel, Gruyere and a fried egg

Courgette, mushroom and onion omelette topped with feta and black olives

Creamy scrambled eggs with smoked salmon, lemon and black pepper. Served with granary toast

Traditional English breakfast, with eggs as you like them, bacon, mushrooms, Cumberland sausage, baked beans and grilled tomato, served with our luxury granary toast

Infused with Peach

Linguine pasta with oven roasted cherry tomatoes, pesto genovese and grated parmesan

Spaghetti served with beef mince, onions, garlic, oregano and tomato sauce

Layers of bolognaise, lasagne sheets and parmesan cheese topped with béchamel, served with rocket and tomato salad with a side of toasted ciabatta

Linguine served with cherry tomatoes, garlic and spinach sauce topped with grilled king prawns

Thin breast of breaded chicken escalope topped with rocket, lemon, olive oil and parmesan, served with linguine arabiatta

Pesto genovese, chopped sundried tomatoes and melted mozzarella

Salami, mortadella, pesto genovese, mozzarella and sundried tomato

Thinly sliced prosciutto di Parma, mozzarella, pesto and beef tomato

Ventrecinna salami, sliced chicken breast, mozzarella, sundried tomatoes, olive oil and chilli

Sliced chicken breast, roasted pepper, melted fontina cheese and olive oil

Pastrami, turkey, mustard, mayo, beef tomatoes, Swiss cheese, pickles and lettuce, served on granary bread

Lots of turkey, provolone cheese, coleslaw and tomato, served on granary bread

Tuna, chopped sundried tomato and melted Swiss cheese, served on ciabatta bread

Grilled strips of sirloin steak, Sautéed onions with melted cheese, served on ciabatta bread

Fat spaniard sausages, harissa mayonnaise and manchego cheese, served on ciabatta bread

Grilled thick cut lounza, grilled halloumi cheese, light spread of pesto and sundried tomato in handmade pitta bread, served with marinated olives and rocket salad

Warm handmade pitta bread, with a spread of humus, grilled halloumi and roasted bell pepper, served with rocket salad and olives

Smooth duck liver paté, served with granary toast

Oven baked Parma ham shell filled with courgette, roasted red pepper, feta cheese and egg

Fresh chopped tomatoes, basil and garlic on toasted ciabatta. Topped with goat's cheese and sundried tomatoes

Layers of filo pastry filled with spinach and ricotta, topped with grated provolone and served with tabbouleh, olives and Greek yogurt

Humus, taramasalata, kopanisti and tzatziki dips served with pitta bread and salad

Sicilian Arborio rice ball coated in breadcrumbs filled with Ragu Bolognaise served on a bolognaise base topped with rocket and parmesan

Grilled Cypriot halloumi cheese, served with humus, marinated olives, tabbouleh, Greek yoghurt and handmade pitta bread

Slices of cured Italian cured meats - Parma, Milano and mortadella - with chunks of provolone cheese, artichoke hearts, olives, sundried tomatoes and ciabatta bread

Small dishes of marinated olives, taramasalata, humus, tzatziki, gigantes beans, marinated artichoke hearts, stuffed vine leaves, tabbouleh, grilled halloumi cheese and pitta bread

Kolikithakia, kefdethes, pastourma, grilled halloumi, fried calamari, Kalamata olives, tzatziki, taramasalata and pitta bread

Layers of grilled aubergine, courgette and potato with lamb and oregano mince topped with béchamel, served with Greek salad

Chicken casserole, with a smoky tomato roasted pepper and chorizo sauce, served with rice

Marinated skewered chicken, served with hand cut Cyprus chips, salad and tzatziki

Classic Spanish rice dish with baby squid, roasted peppers, chorizo and saffron, topped with grilled king prawns

Swordfish and smoked salmon fish cake, served with fries and salad

Classic Cypriot slow cooked stew, with shallots, red wine and cinnamon served with tomato infused cous cous and Greek yoghurt

Slow roasted giant beans in a tomato and dill sauce

Small spicy red peppers stuffed with feta cheese

Fried baby squid

Grilled halloumi, topped with fresh parsley and olive oil

Thinly sliced and pan seared with lemon, olive oil and paprika

Chargrilled spicy Cypriot sausage, made with beef and lamb

Shredded courgette, chilli, feta and dill rolled into balls and lightly fried

Minced pork, shredded potato and spices, rolled into balls and lightly fried

A classic Greek dip, with zesty lemon, whole chick peas and fresh parsley, served with warm pitta

A classic Greek dip, with Greek yoghurt, cucumber and mint dip, served with pitta

A classic Greek dip, made from cod roe, served with warm pitta

Classic Greek dip of chopped roasted red peppers, chilli, crumbled feta and olive oil, served with warm pitta

Ask a member of staff which wonderful homemade soup is available today

Sliced avocado, beef tomato and mozzarella glazed with a basil and olive oil dressing

Made the traditional way, with thick cut vine tomatoes, chunky cucumber, lemon and olive oil dressing, with feta and lots of Kalamata olives

Grilled halloumi, sun blushed tomatoes and avocado on rocket salad with balsamic dressing

Rocket leaves with thinly sliced Parma ham, beef tomato and mozzarella, served with a pesto dressing and toasted ciabatta

Chicken Milanese, chopped sundried tomatoes, pine nuts, shaved parmesan served on a rocket base with pesto dressing and toasted ciabatta

Homemade tabbouleh topped with warm roasted aubergines, courgettes and peppers, finished with grilled goat's cheese

Bulgar wheat cooked with courgette, aubergine, almonds, coriander and paprika topped with chorizo sausages and harissa mayonnaise

Mango with a touch of apple, melon, grape and pineapple

Mango, blackberries, strawberries and blueberries

Pineapple with a touch of mango, melon and mandarin

Grapes: Coupage of different grapes from the Veneto region 6 Pale straw colour; dry, strong fragrance with a pleasant taste

Grapes: Pinot Grigio 100%. Strong aromatic fragrance; pale straw yellow aspect; full, soft taste with certain brightness; intense fragrance

Grapes: 100% Falanghina. Pale, yellow colour, an elegant palate, good acidity a touch of minerality, hints of melon and almond

Central Valley, Chile (13% ABV). A lively and vibrant Sauvignon Blanc with citrus fruit and a hint of exotic guava

Grapes: Coupage of different grapes from the Veneto region, ruby red in colour; dry, very soft and a pleasant subtle taste

Sicily, Italy, Grapes: 100% Nero d'Avola. A deep coloured, medium bodied, spicy red with juicy plum flavours, slightly smoky characters a hint of bitter chocolate

This wine represents in full characteristics of Chianti. Grapes: Sangiovese 90% - Canaiolo 10%, The nose is fragrant, spicy and fruity. Dry palate and long fresh finish

Grapes: 70% Corvina, 20% Rhondinella, 10% Cabernet Sauvignon. Intense Ruby red colour, prunes, cherries red currants, full-bodied, supple with a long, finish

Grapes: 40% Grenache Noir, 40% Grenache Gris, 20% CInsault. Sublime elegant Rose, delicate red fruit flavours combined with aromatic southern Rhone herbs

Grapes: 100% Cinsault. Beautifully elegant, blushed with colour, spicy wood and red fruits deliver on the palate - supremely balanced

The favourite beer of Cyprus

Marinated beetroot

Slow cooked giant beans in a tomato and dill sauce

Cypriot potato salad in lemon and coriander with chopped courgette and red onion

Baby spicy peppers stuffed with feta cheese

Cous cous with finely chopped vegetables, coriander, lemon and olive oil

Fresh crab meat seasoned with finely chopped red onion, parsley and lemon

Our own family recipe with zesty lemon and chopped parsley

Smoked Cod roe, olive oil and lemon dip

The classic Greek dip of yoghurt, cucumber and mint

Greek dip of chopped roasted peppers, crumbled feta, chilli and olive oil

Slices of cured Italian meats - Parma, Milano and mortadella - with chunks of provolone cheese, artichoke hearts, olives, sundried tomatoes and ciabatta bread

Bed of rocket, topped with cherry and sun blushed tomato and grilled halloumi, topped with olive oil and fig balsamic glaze

Mozzrella, avocado and beef tomato, topped with our own basil pesto dressing

A meze is never complete without a traditional Greek salad for the centre of the table, with chunky tomatoes, cucumber, thinly sliced red onion, oregano, lemon, Kalamata olives and feta cheese

Grilled skewered chicken, marinated in lemon and oregano

Cypriot pork and red wine sausage

Cypriot beef and lamb spiced sausage

Meat balls of pork mince, onion and coriander

Slow cooked lamb in red wine, pulled and served with bougouri

Classic Cypriot village slow cooked stew with shallots, red wine, cinnamon and bay leaf, served with bougouri and Greek yoghurt

Feta, dill, chilli, and shredded courgette rolled in balls and lightly fried

Grilled Cypriot cheese

Basil infused chopped cherry tomatoes, red onion and garlic, on toasted ciabatta topped with crumbled feta cheese and fig balsamic glaze

Pan seared lemon infused kefalotiri cheese

Grilled flat mushrooms, topped with feta, olive and parsley

Grilled garlic and parsley. King prawns

Grilled sea bass

Grilled octopus marinated in olive oil and parsley

Grilled Sardines served on a bed of cherry tomato sauce

Skewered sword fish kebabs

Fried baby squid

Sword fish, sardine and salmon fish cake

Taramasalata, Kolokithakia, kopanisti, grilled halloumi and pitta bread

Prawns, calamari, swordfish souvlaki, grilled octopus

Kefdedes, pastourma, souvlaki and tzatziki

Taramasalta, tzatziki, kopanisti and humus dips served with pitta bread

Selection of cold starters

Selection of hot starters

Selection of seafood mezethes

Selection of meat mezethes

Soft Paklava served with pistachio gelato

Greek anise flavoured spirit

Grape based venetian spirit

Grape pomace distillate 45%

Lemon zest based spirit

Aperol, orange and proseco

The favourite beer of Cyprus

Grapes: Coupage of different grapes from the Veneto region 6. Pale straw colour, dry, strong fragrance with a pleasant taste

Grapes: 100% Pinot Grigio. Strong aromatic fragrance, pale straw yellow aspect, full, soft taste with intense fragrance

Grapes: 100% Falanghina. Pale, yellow colour, an elegant palate, good acidity a touch of minerality, hints of melon and almond

Grapes: 85% Sauvignon Blanc, 15% Semillon. Ripe, tropical and gooseberry fruit flavours, a zingy finish and impeccable balance

Grapes: 100% Chardonnay. Subtle and lean with minerally notes and a crisp, clean, citrus edge

Grapes: Coupage of different grapes from the Veneto region. Ruby red in colour, dry, very soft and a pleasant subtle taste

Grapes: 70% Corvina, 20% Rhondinella, 10% Cabernet Sauvignon. Intense Ruby red colour, prunes, cherries redcurrants, full-bodied, supple with a long, finish

Grapes: 70% Merlot, 25% Cabernet Franc, 5% Cabernet Sauvignon. Ruby red, round delicate tannins, harmonious structure, elegant and well-balanced

Grapes: 100% Syrah. Dark in colour, red berry fruit and cracked pepper characters, fine and a soft finish

Ruby red colour tending to garnet with age; dry, lightly fruity flavour; intensely vinous odour with a prolonged scent of violets

International Wine Award Winner. "The would be king of wines" perfumed yet robust with crisp floral red fruited character with menthol herbs and rose aromas

South east Australia (14.5%) A full-flavoured and intense Shiraz with blackberry and blueberry fruit. Dense tannins and toasty, oaky notes give the palate great structure and length

Grapes: 40% Grenache Noir, 40% Grenache Gris, 20% CInsault. Sublime elegant Rose, delicate red fruit flavours combined with aromatic southern Rhone herbs

Grapes: 100% Cinsault. Beautifully elegant, blushed with colour, spicy wood and red fruits deliver on the palate - supremely balanced

Aromatic fruity bouquet. Scents of acacia flowers naturally fermented in autoclaves

Served with a choice of raspberry, strawberry jam or marmalade

Two slices of luxury granary toast, served with a choice of fig, raspberry or strawberry jam, or Seville orange marmalade

Greek yoghurt with a choice of walnuts, flaked almonds or granola, topped with our delicious Cypriot carob honey

Toasted open rosemary focaccia bread, topped with bacon, roasted and toasted beef tomatoes

Eggs as you like them, grilled cherry tomatoes and pan fried pancetta, served with our luxury granary toast

Cumberland sausage, served with sautéed onions in a toasted ciabatta

Two fluffy pancakes, served with scrambled eggs pancetta and maple syrup

Traditional French breakfast sandwich filled with Dijon mustard, gruyere and ham, topped with béchamel, Gruyere and a fried egg

Courgette, mushroom and onion omelette topped with feta and black olives

Creamy scrambled eggs with smoked salmon, lemon and black pepper. Served with granary toast

Traditional English breakfast, with eggs as you like them, bacon, mushrooms, Cumberland sausage, baked beans and grilled tomato, served with our luxury granary toast

Infused with Peach

Linguine pasta with oven roasted cherry tomatoes, pesto genovese and grated parmesan

Spaghetti served with beef mince, onions, garlic, oregano and tomato sauce

Layers of bolognaise, lasagne sheets and parmesan cheese topped with béchamel, served with rocket and tomato salad with a side of toasted ciabatta

Linguine served with cherry tomatoes, garlic and spinach sauce topped with grilled king prawns

Thin breast of breaded chicken escalope topped with rocket, lemon, olive oil and parmesan, served with linguine arabiatta

Pesto genovese, chopped sundried tomatoes and melted mozzarella

Salami, mortadella, pesto genovese, mozzarella and sundried tomato

Thinly sliced prosciutto di Parma, mozzarella, pesto and beef tomato

Ventrecinna salami, sliced chicken breast, mozzarella, sundried tomatoes, olive oil and chilli

Sliced chicken breast, roasted pepper, melted fontina cheese and olive oil

Pastrami, turkey, mustard, mayo, beef tomatoes, Swiss cheese, pickles and lettuce, served on granary bread

Lots of turkey, provolone cheese, coleslaw and tomato, served on granary bread

Tuna, chopped sundried tomato and melted Swiss cheese, served on ciabatta bread

Grilled strips of sirloin steak, Sautéed onions with melted cheese, served on ciabatta bread

Fat spaniard sausages, harissa mayonnaise and manchego cheese, served on ciabatta bread

Grilled thick cut lounza, grilled halloumi cheese, light spread of pesto and sundried tomato in handmade pitta bread, served with marinated olives and rocket salad

Warm handmade pitta bread, with a spread of humus, grilled halloumi and roasted bell pepper, served with rocket salad and olives

Smooth duck liver paté, served with granary toast

Oven baked Parma ham shell filled with courgette, roasted red pepper, feta cheese and egg

Fresh chopped tomatoes, basil and garlic on toasted ciabatta. Topped with goat's cheese and sundried tomatoes

Layers of filo pastry filled with spinach and ricotta, topped with grated provolone and served with tabbouleh, olives and Greek yogurt

Humus, taramasalata, kopanisti and tzatziki dips served with pitta bread and salad

Sicilian Arborio rice ball coated in breadcrumbs filled with Ragu Bolognaise served on a bolognaise base topped with rocket and parmesan

Grilled Cypriot halloumi cheese, served with humus, marinated olives, tabbouleh, Greek yoghurt and handmade pitta bread

Slices of cured Italian cured meats - Parma, Milano and mortadella - with chunks of provolone cheese, artichoke hearts, olives, sundried tomatoes and ciabatta bread

Small dishes of marinated olives, taramasalata, humus, tzatziki, gigantes beans, marinated artichoke hearts, stuffed vine leaves, tabbouleh, grilled halloumi cheese and pitta bread

Kolikithakia, kefdethes, pastourma, grilled halloumi, fried calamari, Kalamata olives, tzatziki, taramasalata and pitta bread

Layers of grilled aubergine, courgette and potato with lamb and oregano mince topped with béchamel, served with Greek salad

Chicken casserole, with a smoky tomato roasted pepper and chorizo sauce, served with rice

Marinated skewered chicken, served with hand cut Cyprus chips, salad and tzatziki

Classic Spanish rice dish with baby squid, roasted peppers, chorizo and saffron, topped with grilled king prawns

Swordfish and smoked salmon fish cake, served with fries and salad

Classic Cypriot slow cooked stew, with shallots, red wine and cinnamon served with tomato infused cous cous and Greek yoghurt

Slow roasted giant beans in a tomato and dill sauce

Small spicy red peppers stuffed with feta cheese

Fried baby squid

Grilled halloumi, topped with fresh parsley and olive oil

Thinly sliced and pan seared with lemon, olive oil and paprika

Chargrilled spicy Cypriot sausage, made with beef and lamb

Shredded courgette, chilli, feta and dill rolled into balls and lightly fried

Minced pork, shredded potato and spices, rolled into balls and lightly fried

A classic Greek dip, with zesty lemon, whole chick peas and fresh parsley, served with warm pitta

A classic Greek dip, with Greek yoghurt, cucumber and mint dip, served with pitta

A classic Greek dip, made from cod roe, served with warm pitta

Classic Greek dip of chopped roasted red peppers, chilli, crumbled feta and olive oil, served with warm pitta

Ask a member of staff which wonderful homemade soup is available today

Sliced avocado, beef tomato and mozzarella glazed with a basil and olive oil dressing

Made the traditional way, with thick cut vine tomatoes, chunky cucumber, lemon and olive oil dressing, with feta and lots of Kalamata olives

Grilled halloumi, sun blushed tomatoes and avocado on rocket salad with balsamic dressing

Rocket leaves with thinly sliced Parma ham, beef tomato and mozzarella, served with a pesto dressing and toasted ciabatta

Chicken Milanese, chopped sundried tomatoes, pine nuts, shaved parmesan served on a rocket base with pesto dressing and toasted ciabatta

Homemade tabbouleh topped with warm roasted aubergines, courgettes and peppers, finished with grilled goat's cheese

Bulgar wheat cooked with courgette, aubergine, almonds, coriander and paprika topped with chorizo sausages and harissa mayonnaise

Mango with a touch of apple, melon, grape and pineapple

Mango, blackberries, strawberries and blueberries

Pineapple with a touch of mango, melon and mandarin

Grapes: Coupage of different grapes from the Veneto region 6 Pale straw colour; dry, strong fragrance with a pleasant taste

Grapes: Pinot Grigio 100%. Strong aromatic fragrance; pale straw yellow aspect; full, soft taste with certain brightness; intense fragrance

Grapes: 100% Falanghina. Pale, yellow colour, an elegant palate, good acidity & a touch of minerality, hints of melon and almond

Central Valley, Chile (13% ABV). A lively and vibrant Sauvignon Blanc with citrus fruit and a hint of exotic guava

Grapes: Coupage of different grapes from the Veneto region, ruby red in colour; dry, very soft and a pleasant subtle taste

Sicily, Italy, Grapes: 100% Nero d'Avola. A deep coloured, medium bodied, spicy red with juicy plum flavours, slightly smoky characters & a hint of bitter chocolate

This wine represents in full characteristics of Chianti. Grapes: Sangiovese 90% - Canaiolo 10%, The nose is fragrant, spicy and fruity. Dry palate and long fresh finish

Grapes: 70% Corvina, 20% Rhondinella, 10% Cabernet Sauvignon. Intense Ruby red colour, prunes, cherries & red currants, full-bodied, supple with a long, finish

Grapes: 40% Grenache Noir, 40% Grenache Gris, 20% CInsault. Sublime & elegant Rose, delicate red fruit flavours combined with aromatic southern Rhone herbs

Grapes: 100% Cinsault. Beautifully elegant, blushed with colour, spicy wood and red fruits deliver on the palate - supremely balanced

The favourite beer of Cyprus

Marinated beetroot

Slow cooked giant beans in a tomato and dill sauce

Cypriot potato salad in lemon and coriander with chopped courgette and red onion

Baby spicy peppers stuffed with feta cheese

Cous cous with finely chopped vegetables, coriander, lemon and olive oil

Fresh crab meat seasoned with finely chopped red onion, parsley and lemon

Our own family recipe with zesty lemon and chopped parsley

Smoked Cod roe, olive oil and lemon dip

The classic Greek dip of yoghurt, cucumber and mint

Greek dip of chopped roasted peppers, crumbled feta, chilli and olive oil

Slices of cured Italian meats - Parma, Milano and mortadella - with chunks of provolone cheese, artichoke hearts, olives, sundried tomatoes and ciabatta bread

Bed of rocket, topped with cherry and sun blushed tomato and grilled halloumi, topped with olive oil and fig balsamic glaze

Mozzrella, avocado and beef tomato, topped with our own basil pesto dressing

A meze is never complete without a traditional Greek salad for the centre of the table, with chunky tomatoes, cucumber, thinly sliced red onion, oregano, lemon, Kalamata olives and feta cheese

Grilled skewered chicken, marinated in lemon and oregano

Cypriot pork and red wine sausage

Cypriot beef and lamb spiced sausage

Meat balls of pork mince, onion and coriander

Slow cooked lamb in red wine, pulled and served with bougouri

Classic Cypriot village slow cooked stew with shallots, red wine, cinnamon and bay leaf, served with bougouri and Greek yoghurt

Feta, dill, chilli, and shredded courgette rolled in balls and lightly fried

Grilled Cypriot cheese

Basil infused chopped cherry tomatoes, red onion and garlic, on toasted ciabatta topped with crumbled feta cheese and fig balsamic glaze

Pan seared lemon infused kefalotiri cheese

Grilled flat mushrooms, topped with feta, olive and parsley

Grilled garlic and parsley. King prawns

Grilled sea bass

Grilled octopus marinated in olive oil and parsley

Grilled Sardines served on a bed of cherry tomato sauce

Skewered sword fish kebabs

Fried baby squid

Sword fish, sardine and salmon fish cake

Taramasalata, Kolokithakia, kopanisti, grilled halloumi and pitta bread

Prawns, calamari, swordfish souvlaki, grilled octopus

Kefdedes, pastourma, souvlaki and tzatziki

Taramasalta, tzatziki, kopanisti and humus dips served with pitta bread

Selection of cold starters

Selection of hot starters

Selection of seafood mezethes

Selection of meat mezethes

Soft Paklava served with pistachio gelato

Greek anise flavoured spirit

Grape based venetian spirit

Grape pomace distillate 45%

Lemon zest based spirit

Aperol, orange and proseco

The favourite beer of Cyprus

Grapes: Coupage of different grapes from the Veneto region 6. Pale straw colour, dry, strong fragrance with a pleasant taste

Grapes: 100% Pinot Grigio. Strong aromatic fragrance, pale straw yellow aspect, full, soft taste with intense fragrance

Grapes: 100% Falanghina. Pale, yellow colour, an elegant palate, good acidity & a touch of minerality, hints of melon and almond

Grapes: 85% Sauvignon Blanc, 15% Semillon. Ripe, tropical and gooseberry fruit flavours, a zingy finish and impeccable balance

Grapes: 100% Chardonnay. Subtle and lean with minerally notes and a crisp, clean, citrus edge

Grapes: Coupage of different grapes from the Veneto region. Ruby red in colour, dry, very soft and a pleasant subtle taste

Grapes: 70% Corvina, 20% Rhondinella, 10% Cabernet Sauvignon. Intense Ruby red colour, prunes, cherries & redcurrants, full-bodied, supple with a long, finish

Grapes: 70% Merlot, 25% Cabernet Franc, 5% Cabernet Sauvignon. Ruby red, round delicate tannins, harmonious structure, elegant and well-balanced

Grapes: 100% Syrah. Dark in colour, red berry fruit and cracked pepper characters, fine and a soft finish

Ruby red colour tending to garnet with age; dry, lightly fruity flavour; intensely vinous odour with a prolonged scent of violets

International Wine Award Winner. "The would be king of wines" perfumed yet robust with crisp floral red fruited character with menthol herbs and rose aromas

South east Australia (14.5%) A full-flavoured and intense Shiraz with blackberry and blueberry fruit. Dense tannins and toasty, oaky notes give the palate great structure and length

Grapes: 40% Grenache Noir, 40% Grenache Gris, 20% CInsault. Sublime & elegant Rose, delicate red fruit flavours combined with aromatic southern Rhone herbs

Grapes: 100% Cinsault. Beautifully elegant, blushed with colour, spicy wood and red fruits deliver on the palate - supremely balanced

Aromatic fruity bouquet. Scents of acacia flowers naturally fermented in autoclaves