Catch Bar Restaurant

The Greek

Cherry tomato, cucumber, pepper, onion, caper and olive powder. Served with carob bread rusks and feta vinaigrette

The Tuna

Seared tuna, sesame brittle and aji amarillo sauce served with fresh rocket salad, mango and poppy seeds topped with honey-ginger vinaigrette

The Spinach

With grilled asparagus, sour Myconian cheese, and hazelnut. Topped with cranberry vinaigrette

The Potato

With Gravlax Salmon, shallot, lemon, brick and poached egg yolk served with horseradish mayonnaise

The Farm

Beluga lentils and Quinoa salad with grilled beetroot, baby corn, zucchini and carrots served with citrus vinaigrette

The Sardines Mediterranean

Grilled Sardines with oregano, sobrasada sausage and grilled red peppers

The Seabass Tartar

With sea urchin, samphire salad, fish roe mousse and tobiko. Topped with wasabi vinaigrette

The Octopus Grilled

With saffron flavoured aioli, braised fennel with crushed red hot pepper flakes and salsa verde

The Bonito Salted

With Santorinian Fava beans, spring onions and cherry tomatoes confit

Spanakopita Cannelloni

With spinach mousse and Feta cheese siphon

The Iberico Carpaccio

With pickled mustard seeds, creamy Geremezi cheese with paprika from Epirus and truffle vinaigrette

Potato Gnocchi

With creamy Parmesan sauce and fresh truffle

Fresh Linguini Pasta

Served with sauteed Shrimps, chorizo and rich tomato bisque with basil. Topped with garlic panko breadcrumbs

The Rib Eye

Matured 15 days served with triple cooked potatoes and bearnaise sauce

The Lamp Shoulder Confit

With Egyptian Dukkah crust, couscous and eggplant cream

The Grouper Fricassee

With salicornia, asparagus, baby spinach, beard monk, celery rout and bottarga powder

The Pork Belly

Served with green pea puree and fresh spicy pea salad with kimchi cabbage, smoked eel and fresh herbs

The Mushroom Risotto

With King oyster, shitake and shimeji mushroom. Served with lemon zest and oregano

The Chicken Bio

Boneless breast served with potato puree, caramelised shallot, pancetta affumicata and chicken broth

Pasticcio

Paccheri pasta, slow cooked beef ragout and cream made with Arseniko cheese from Naxos island

The Red Snapper

Boneless, served in Bouillabaisse broth, salicornia and pickled cabbage dumplings

The Cod

Boneless, wrapped with savoy cabbage served with parsnip cream, brussels sprouts, coconut fish broth, parsley oil and caviar

Ratatouille Greek

Layers of zucchini, eggplant, potato, pepper, onion and parnsip served with crispy potato chips, tomato sauce, rosemary and thyme

The Beef Fillet

Seasoned to perfection served with carrot textures, foie gras and peppercorn sauce

Catch of the Day

Whole grilled fish served with extra virgin olive oil and lemon

Grilled Lobster

Split and roast, served plain or with pasta

The Flank Steak

Wagyu beef, Onyx farm

The Skirt Steak

Jack Creek farm

T-Bone Steak

Jack Creek farm

Crispy French Fries

Biological Quinoa Salad

Fresh Green Salad

Grilled Veggies

baby carrot, mushroom, asparagus, corn

Potato Puree

The Orange Cake

In syrop with fine vanilla mousse and almond Florentine served with vanilla ice cream

Dakos a Greek Version of Cheesecake

Served with cheese mousse, carob and hazelnut crumble, Santorinian cherry tomato in fine syrop, chocolate and Sable Breton accompanied by strawberry and peppers sorbet

The Chocolate Bar

Made of chocolate textures, peanuts and butter salty caramel

Tsoureki

With white chocolate Mi cuit infused with mahlub, cardamom and masticha served with red fruits compote and vanilla ice cream