Back to top
Skip to main content
Reserve now
Official Website
Call to Reserve: +302103330265

Main Menu

Appetizers

Santorini cherry tomatoes, ‘tsalafouti’ cream cheese, raspberry tuile, tomato dashi and shiso oil - 26
Vegetarian
Red shrimp tartare with caviar, soy sauce, kombu and passion fruit dressing - 37
Celery root baked in salt, horseradish, apple confit, 'apple butter' miso, truffle and hazelnuts - 26
Vegan
Tart with caramelized white onion purée, wild mushrooms, smoked cheese and pancetta, mustard seeds and porcini mushroom sauce - 27
Soft egg with spinach, ‘trahana’, truffle and aged parmesan - 28
Charcoal grilled scallops with ‘crème bavaroise’, roasted white asparagus and grapefruit sabayon - 44
Langoustine ravioli, gold leaves and foie gras sauce - 46

Fish

Grilled turbot, carrot confit and purée, coriander, tangerine gel and vadouvan sauce - 57
Cod with steamed lobster, ginger – citrus ‘beurre blanc’ and chilli pepper oil - 58
Monkfish with fennel, green apple and green curry sauce - 57

Meat

Guinea fowl breast with kimchi, beetroot, berries, shallot chutney and gravy - 39
Grilled saddle of lamb with caul fat, chick pea stew, harissa and lemon – thyme scented lamb sauce - 49
Wagyu striploin with parsley root purée, brown butter sabayon, charcoal grilled sweetbread, truffle and Périgueux sauce - 64

Dessert Menu

Dessert Menu

‘Vacherin Aux Agrumes’ - 15
Crunchy meringue, citrus gel with olive oil, yoghurt cream, lemon balm sorbet, poached and caramelized citrus peels, blossom honey and orange sauce
Tatin Pommes Poires - 15
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
Dark chocolate ‘moelleux’ with liquorice, crunchy cereal praline, intense dark chocolate mousse, ice cream infused with espresso beans and chocolate siphon with malt
Ice cream and sorbet selection - 6
Ice cream and sorbet selection

Degustation Menu

Degustation Menu -150€ per person

Bread & Butter -
Chef's Welcome / Canapés -
Red shrimp tartare with caviar, soy sauce, kombu and passion fruit dressing -
J. & H. Selbach Bernkasteler Kurfürstlay Spätlese, 2022|Mosel, Germany|Riesling 100ml
Celery root baked in salt, horseradish, apple confit, 'apple butter' miso, truffle and hazelnuts -
Scaperdas Fréres Hommage Brut Blanc de Noirs NV |PGI Macedonia, Greece| Xinomavro 100ml
Cod with steamed lobster, ginger – citrus ‘beurre blanc’ and chilli pepper oil -
Vaptistis Winery “Antara”, 2022 |PGI Cyclades, Greece|Assyrtiko 100ml
Grilled saddle of lamb with caul fat, chick pea stew, harissa and lemon – thyme scented lamb sauce -
Domaine de la Solitude “Barberini”, 2022|Chateauneuf du Pape, France| Rhone Valley Blend 100ml
‘Sfakiani pita’ with Cretan ‘galomizithra’ cheese and fir tree honey -
Noisette Croissant tartelette, hazelnut biscuit, salted caramel foam, calamansi gel, hazelnut ice cream and praline cream -
Royal Tokaji Aszú 6 Puttonyos, 2017|Tokaji, Hungary| Furmint 75ml
Mignardises -
*Optional wine pairing suggestions by the Wine Manager Evangelos Psofidis 85€ per person -
Santorini Salad with cherry tomatoes
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.