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Appetizers

Celeriac with hazelnut, black garlic emulsion and hazelnut apple miso sauce Served with celeriac tea and hazelnut canelé - 28
Vegetarian
Carrot tart, chutney with dried apricot, crispy quinoa and vadouvan sauce - 27
Vegetarian
Asparagus flan and confit, soft egg, parmesan cream and hollandaise sauce - 28
Vegetarian
Balik salmon, nori seaweed oil, cauliflower bavarois, caviar and horseradish foam - 34
Cured bonito, pear, nasturtium leaves and Aegina pistachio P.D.O. sauce - 38
Marinated shrimp, raspberry veil, caviar, blood orange gel and raspberry ponzu dressing - 38
Oxtail ravioli, pickled mushrooms, truffle and bordelaise sauce with porcini - 36

Fish

Sole fillet with fish mousse and lemon confit, chard, wheat, fennel and yuzu kosho butter sauce - 58
Cod poached in aromatic butter, Jerusalem artichoke cream and champagne with sauce smoked eel - 57
Lobster filled with scallops, pumpkin purée with mandarin and lobster sauce with lemongrass - 62

Meat

Charcoal – grilled rabbit, salsify with Naxian arseniko cheese P.D.O. custard, pithivier with thigh confit and truffle - 47
Pork carré with caramelized onion purée, ‘trahana’, Metsovone cheese P.D.O. foam and beer sauce with sage - 49
Wagyu beef striploin, Tosazu sauce, soufflé potatoes and foam with leek chutney - 65

Dessert Menu

‘Vacherin Aux Agrumes’ - 16
Crunchy meringue, citrus gel with olive oil, yoghurt cream, lemon balm sorbet, caramelized citrus peels, blossom honey and orange sauce
Tatin Pommes Poires - 16
Caramelized apples and pears with vanilla and cinnamon, almond cream with buckwheat and Calvados, thin waffle, mascarpone sorbet, pear foam with ginger and cream cheese chantilly
Chocolat Cru - 16
Moelleux with buckwheat and black cardamom, bitter chocolate crémeux with olive oil, cereal and rye praline, chocolate ice cream with long pepper, buckwheat crepe, warm chocolate-whiskey siphon and flower honey ice cream
Ice cream and sorbet selection - 6
Ice cream and sorbet selection

Degustation Menu- 165€/ per person

Chef's Welcome / Canapés -
Cured bonito, pear, nasturtium leaves and Aegina pistachio P.D.O. sauce -
Schiopetto Sauvignon, 2022 |Sauvignon Blanc|Collio DOC, Friuli-Venezia Giulia, Italy
Celeriac with hazelnut, black garlic emulsion and apple miso sauce Served with celeriac tea and hazelnut canelé -
Neudorf, 2023 |Pinot Gris|Nelson, New Zealand
Bread & Butter -
Sole fillet with fish mousse and lemon confit, chard, wheat, fennel and yuzu kosho butter sauce -
Estate Argyros ‘Cuvee Evdemon’, 2019 |Assyrtiko|PDO Santorini, Greece
Wagyu beef striploin, Tosazu sauce, soufflé potatoes and foam with leek chutney -
Borgogno, 2021 |Nebbiolo|Barolo DOCG, Piedmont, Italy
Greek cheese presentation -
Predessert Green apple granita, lemon sorbet with shiso, ginger meringue -
Hazelnut Croissant tartelette, hazelnut biscuit, praline crémeux and ice cream, salted caramel siphon -
Royal Tokaji Aszu 6 Puttonyos, 2017 |Furmint, Harslevelu|Tokaji, Hungary
Mignardises -
*Optional wine pairing suggestions by the Wine Manager Evangelos Psofidis 95€ per person -
The degustation menu is served per table
Contemporary Cuisine with a Modern Twist
Tudor Hall restaurant is ready to welcome you in the heart of the city, overlooking the magical historic heritage, and offering dishes with a modern twist. This combination is achieved through passionate Chef de Cuisine, Nikos Livadias , whose name is synonymous with quality. His aim is to create dishes that evoke nostalgia and emotion. A key element of differentiation is the use of fresh seasonal vegetables and raw materials. This is also the reason why the restaurant menu is being regularly updated, so as to line up with the seasonal produce. The extensive Greek and international wine list, curated by hotel's Head Sommelier, Evangelos Psofidis has received numerous distinctions.