Sample Menu

Gastronomy excellence just for you.

Gastronomy in Greece stands for fresh produce, clean flavors and exquisite taste. Our chef is proud to represent all three in order to offer you great dishes on board.

Always keen on fusing Greek ingredients and traditional recipies with professional techniques, she is sure to satisfy even the most difficult palates. Our menu is based upon your preference list and individual dietery needs. We source only the freshest of ingredients and work with local markets. With skill and imagination we are able to turn these to incredible meals, marrying gourmet with traditional!

BREAKFAST

  • All types of coffee
  • Tea & herbal infusions
  • Fresly squized orange juice & fruit juices
  • Milk (or milk alternatives)
  • Cereal & Oatmeal
  • Dried fruits & nuts
  • Greek yoghurt
  • Homemade Jams & honey
  • Baked breads, fresly baked cake & cookies
  • All types of eggs (boiled, fried, poached, scrambled, omelettes)
  • Bacon & mini Greek farmer sausages
  • Pancakes with maple syrup or Greek honey
  • Platter with various types of cheeses & cold cuts
  • Seasonal fruit platter

APPETIZERS

  • Traditional Eggplant salad with walnuts served with toasted garlic bread
  • Stuffed zuccini blossoms with haloumi cheese & herbs
  • Feta & leak stuffed in fillo pastry with honey glaze & black sesame
  • Bacon wrapped asparagus on sweet mizithra cream
  • Fava beans puree from Santorini with capers and onions
  • Bruchetta with katiki cheese & florinis pepper
  • Traditional Greek spinach & herb pie
  • Grilled prawns with lime-garlic glaze
  • Anthotyro & Apaki Quiche
  • Grilled octupus in herb oil
  • Crispy Kalamari with avocado – potato “Skordalia”
  • Orzotto with lemon-butter artichokes

SALADS

  • Mild spicy lentil herb salad with turmeric
  • Baby spinach leaves with grilled Manouri cheese & balsamic dressing
  • Beetroot salad with mint-yoghurt & walnuts
  • Tabouleh salad with lemon & extra virgin olive oil dressing
  • Tradional Greek salad with kalamata olives & Feta cheese
  • Cretan dacos salad with barley rusks, marinated tomatoes & mizithra cheese
  • Black-eyed bean salad with freshly chopped vegetables & herbs

SOUPS

  • Tomato gazpacho with wild thyme croutons
  • Fish soup veloutte
  • Carrot soup with ginger & Greek yoghurt
  • Zuccini curry soup with toasted sunflower seeds

MAIN COURSES

  • Seabass in shallot-sea urchin cream with parsnip puree
  • Stuffed Kalamari with feta & basil in tomato sauce
  • Rolled chicken thighs with Naxos island Graviera & sundried
    tomatoes in red wine sauce
  • Slow cooked beef ragu in tomato sauce with “chilopites” pasta
  • Tarragon – Lemon rabbit casserole with jasmine rice
  • Beef tenderloin with mustard-mushroom sauce & baby persil potatoes
  • Pan seared red-mullet with braised fennel & red wine reduction
  • Beer battered codfish with tartar sauce & double fried country potatoes
  • Traditional stuffed zuccini with beef in “avgolemono” sauce
  • Crispy skin salmon with citrus fruit dressing & chargrilled vegetables
  • Traditional Greek Mousaka
  • Lobster linguini with creamy tomato sauce

DESSERTS

  • Greek yoghurt mousse with kum-quat in syrup
  • Semolina Halva with orange & raisins
  • Almond cake with masticha flavored cream cheese frosting
  • Pistachio shortcake with chantilly cream
  • “Pina collada” cheesecake with pinneapple & coconut
  • Cream cheese marbled chocolate brownies
  • Greek “Pasta-flora” tart with watermelon jam
  • Apple stuffed “loukoumades” with “Kaimaki” ice-cream
  • Greek tea infused cream with honeycomb

*Menu options alternate and change depending on guests preferences and dietary needs.