Wild caught sea bass with lemon verbena foam and fava puree.
Slow-cooked lamb shoulder wrapped in parchment with kefalotyri.
Crispy phyllo shards, pistachio praline, and honey-thyme ice cream.
Finely chopped tomatoes, cucumber, olives, and feta mousse.
Thinly sliced octopus with pink peppercorns and lemon oil.
Crispy bites of moussaka with béchamel dipping sauce.
