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Main Menu

Appetizers

Santorini cherry tomatoes, ‘tsalafouti’ cream cheese, raspberry tuile, coriander and tomato dressing - 25
Vegetarian
Smoked eggplant, Florina pepper cream, yoghurt glaze and almond - 25
Vegetarian
Cured amberjack with tomato bavaroise, dashi, pickled cucumber and shiso oil - 29
Shrimp tartare, Kombu, grape sauce, cucumber, jalapeno and caviar - 36
Charcoal grilled red mullet, mussels, corn, caper leaves and savoro sauce - 38
Squid with somen noodles, caviar, seafood sauce and lime - 36
Grilled scallops, ‘sabayon’ with its eggs, fresh peas, spicy lemon, chilli and dill - 42

Fish

Cod with crayfish, carrot, ginger, trout eggs and butter sauce - 55
Lobster with fish mousse, stuffed bao, zucchini, lemongrass scented bisque - 62
Monkfish with fennel purée, rice pearls, green beans, green apple and green curry sauce - 55

Meat

Chicken breast with ginger and kimchi, mushroom ‘duxelles’, thigh confit ravioli with hazelnut sauce - 39
Saddle of lamb and mince, ‘Lardo di Colonnatawith’, eggplant, romesco and marjoram scented sauce - 49
Wagyu beef with green asparagus, black garlic emulsion, potato confit in duck suet and summer truffle sauce with pear - 59

Dessert Menu

Dessert Menu

Ice cream and sorbet selection - 5
Ice cream and sorbet selection
Rhubarb - 14
Poached rhubarb with black cardamom and fennel, goat cheese cheesecake, rhubarb sorbet with raspberries, citrus meringue
Chocolat - 14
Chocolate moelleux with licorice, bitter chocolate cream, caramelised hazelnuts, chocolate mousse, buckwheat praline and espresso ice cream
La Fraise - 14
Crunchy meringue, lime shortbread, fermented strawberries marmalade,

Degustation Menu

Degustation Menu - €135

Bread & Butter -
Chef's Welcome / Canapés -
Ice cream with Santorini cherry tomatoes, olives, carob, capers, samphire and foam with ‘katiki’ cheese from Domokos P.D.O. -
Brioche with King crab, kitro and caviar -
[G] Alpha Estate “Latypes”, 2023 |Florina, Greece|100ml [W] Domaine Mittnacht Freres Rosacker Grand Cru, 2022 |Alsace, France|100ml
Cod with crayfish, carrot, ginger, trout eggs and butter sauce -
[G] ALS Extreme Terroir, 2021 |Cyclades, Greece|100ml [W] Pietradolce “Archineri”, 2022 |Etna Bianco, Italy|100ml
Saddle of lamb and mince, ‘Lardo di Colonnatawith’, eggplant, romesco and marjoram scented sauce -
[G] Tetramythos Laurier Noir Nature, 2022 |Aigialeia, Greece|100ml [W] Familia Torres “Perpetual”, 2018 |Priorat, Spain|100ml
‘Sfakiani pita’ with ‘galomizithra’ cheese, truffle and fir tree honey -
Roasted apricots with butter and wild herb honey, caramelised croissant, apricot sorbet savory infused, blanc-manger with almond and orange blossom, roasted apricot marmalade -
[G] UWC Samos “Nectar”, 2016 |Samos Island, Greece|75ml [W] Royal Tokaji Aszu 6 Puttonyos, 2017 |Tokaji, Hungary|75ml
Mignardises -
*Optional wine pairing suggestions by the Wine Manager Evangelos Psofidis [G] Greek Wines | 75€ per person, [W] Wines of the world 110€ 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.