NOVA

• Mini Cheese Pies – roasted pine nuts and spearmint
• Green Salad – smoked salmon, cucumber, yoghurt and dill sauce
• Stuffed Tomatoes & Bell Peppers – vegetables, rice and fresh herbs
• Halved Avocado – topped with king prawns and Marie Rose sauce
• Cretan Salad – caper leaves, served in a rye rusk basket
• Cuttlefish – cooked with spinach, leeks, fennel and dill
• Grilled Octopus – sea fennel leaves, served on fava
• Mixed Leaves Salad – grilled chicken, mango and cashews
• King Prawns – fresh tomato sauce, feta cheese crumbles
• Chicken Gyros – with mini pitta bread
• Greek Salad – extra virgin olive oil
• Marinated Pork Skewer – potato wedges and tzatziki sauce
• Zucchini Fritters – spring onions and herbs, yoghurt and sumak
• Caprese Salad – di Buffala mozzarella and basil oil
• Greek Style Lasagna – beef minced meat and béchamel sauce
• Spinach and Fennel Pie
• Tomato, Avocado and Feta Napoleon
• Grilled Squid – saffron risotto
• Sea Urchin Eggs – served in its shell with extra virgin olive oil and lemon
• Tuna Salad – baby vegetables and citrus fruit vinaigrette
• Linguini Pasta – topped with botarga flakes

• Roasted Mediterranean Vegetables
• Decoupage of Whole Fresh Fish
• Roquette and Mixed Green Leaves Salad – served in a parmesan nest
• Black Angus Beef Tagliatta – purple potato mash; red wine and black garlic reduction
• King Crab – avocado puree and tomato coulis
• Monkfish – grilled artichokes on green peas and carrots fricassee
• Gazpacho Soup – topped with prawn in panko breadcrumbs
• Local Fillet of Beef – fondant potato; asparagus wrapped in prosciutto; red wine and porcini mushrooms sauce
• Panzarella Salad – chicken smoked with green tea
• Pan Seared Fillet of Sea Bass – celeriac remoulade, carrot puree, salsify, tagliatelle
• Greek Salad
• Lobster or Jumbo Prawn Black Tagliolini Pasta
• Pitta Bread – with tzatziki
• Mixed Green Salad – with beetroot
• BBQ on Board

• Ice Cream Selection
• Greek Yoghurt – traditional candied fruits
• Traditional Fritters – honey and sesame seeds
• Semolina Cake – almond and cranberries
• Orange Pie – mastic ice cream
• Chocolate Brownies – vanilla bean ice cream
• Panacotta – mastic aroma; lemon, saffron and pink peppercorns sauce
• Chocolate Sponge Cake – passion fruit cremeux and passion fruit foam
• Basil and White Chocolate Cremeux – olive oil biscuit and lemon sorbet
• Chocolate Soufflé – vanilla bean ice cream
• Crème Brulee – infused with tonka bean aroma
• Angel’s Hair – semolina cream, cinnamon foam and citrus fruit syrup

No specific snacks list is provided in the menu content.

Chef’s Style & Influences

Mediterranean and Greek-focused cooking with seafood, herbs, yoghurt, citrus, and mastic.