Dinner Menu

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Sardine Dolmades a la Polita (D, F,N)

31

Wild artichokes, vine leaves & ouzo

Octopus Stifado Cannelloni (D, G, SF)

Pearl onion & smoked cheese

Seabass Bourdeto (D,SF,F)

33

35

Sweet and spicy peppers, potato & lemon conﬁt

Seaweed Marinated Tuna (N, F)

34
Mandarin, hazelnut & broth from our garden herbs

Red Prawn Saganaki (D,SF,F)

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Red Prawn Giouvetsi (D, G, F, SF)

Taygetos orzo pasta & bottarga foam

Seafood Risotto (D, SF)

54

48

Red and yellow tomato sauce & basil

35

38

42

26

34
Vegetables from our garden, oregano & feta cheese

28

Zucchini, sfela cheese ice-crumble

28

Marinated anchovies, quail egg, baby zucchini &tarama vinaigrette

Goat cheese, mixed greens, berries & walnuts

18

55

Meli (D,G)
48

18

Vanilla honey from our beehives, pollen cake &chamomile ice-cream

Mandarini (VG, N, G)
48

Xinogalo potato puree, morels, Greek reggianosauce & mustard leaves

15

Hazelnut crumble & citrus sorbet

Sokolates (D, G, N)

18

Spicy chocolate cremeux & coffee ice-cream
52

Spring garden vegetables & Navarin sauce

Pasteli (D, N,G)

To celebrate the historic victory of the Battle of Navarino,Homemade tahini, namelaka praline & halwa
ice-cream

16

the French admiral, Henri de Rigny, created a dish, whichcatch of the day

Oliviera Greek Salad (D, V)

Colorful Beetroots (D, N, V, G)

Slow Cooked Greek Beef Cheek (D, G)

Oliviera Baklawa (D, G, N)

was later renamed by Auguste Escoffier as Lamb Navarinsalates

Gavros Salad (G,F)

Rooster Pastitsada (D, G)

Oliviera Lamb Navarin (D)Messenian farm egg, mushrooms, celeriac &vegetable jus

Seasonal Wild Greens (D,V)

Sfyrida (D, F)

epidorpia

Crispy phyllo, pistachio and olive oil ice cream &orange syrup

Stuffed ravioli, rooster ballotine &anthotyros cheese

Kilada prawns carpaccio, tomato, feta & ouzoMushrooms & Figs (D, G, N, V)

55

Okra, hand picked herbs from our garden &potatoes

Smoked eggplant, sweet onions &feta cheese crumble

Mussels Tagliatelle (D, G, SF)

Sea Bass Fillet Selinato (D, F, SF)Leaf celery, celeriac & avgolemono sauce

Langoustine, clams, mussels & seaweed

Imam Bayildi Risotto (D, V)

kyrios courses

26

Whole Greek Lobster (SF)185/ kg
We offer a choice between served with spaghetti,
risotto, orzo, or grilled

Greek tradition
Traditional Greek specialties

Recipes inspired from our childhood memories,
brought to you with the ﬁnest ingredients uponrequestSelection of Fresh Local Fish (F)170/ kg
Our chef recommends one of the following cooking
methods to highlight their unique qualities
Grilled over charcoalSteamed greens & lemon olive oil
Seaweed salt-crusted
Local herbs & Messolonghi salt

Our dishes are meticulously crafted using the freshest
ingredients, sustainably sourced from our Chef’s garden andlocal farms, guaranteeing exceptional quality while
upholding our commitment to environmental responsibility.
D - Dairy | G - Gluten | N - Nuts | F - Fish | SF - Shellﬁsh
V - Vegetarian | VG - Vegan
All prices are displayed in Euros (€) and are inclusive of all
applicable taxes.
No service charge is included.
The consumer is not obliged to pay if a notice of payment isnot received.
Please notify a Mandarin Oriental colleague regarding any
dietary requirements or restrictions.