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Main Menu

Appetizers

Soup of the day - 19
Cherry tomatoes from Santorini marinated with raspberry dressing, ‘tsalafouti’ cream cheese, avocado and coriander - 19
Vegetarian
Amberjack with sun dried tomato coulis, olives from Kalamata, fresh oregano and tomato water - 29
Smoked eel salad with potatoes, capers, lemon and ‘brandade’ foam - 31
Mackerel with fennel, mussels, grapes, pepper and citrus sauce - 34
Calamari stuffed with fish mousse, lime and ‘Moschofilero’ wine sauce - 34
Grilled crayfish tartare with apple, avocado and seaweed scented crayfish ‘sabayon’ - 38
Aegina pistachio risotto, botargo and lemon confit - 29

Fish

Cod fish with red shrimps, butter sauce and smoked trout eggs - 53
Seabass with artichokes in textures, dill oil and whey sauce - 49
Grilled fish of the day on charcoal, grilled vegetables with extra virgin olive oil and lemon (200 gr) - 51

Meat

Free range chicken breast, carrot purée, ginger, hazelnut praline and chicken sauce - 36
Grilled lamb, couscous with buffalo milk and smoked eggplant foam - 48
Meat cut of the day with potato ‘pavé’, green pea purée, tomato confit, pinecone, green olives and truffle sauce - 55

Dessert Menu by Chef Patissier Arnaud Larher

Dessert Menu by Chef Patissier Arnaud Larher

Strawberry with basil - 14
Basil cream, strawberry compote and sorbet, capers touille and sorrel
Tarte Marrakech - 14
Almond sable with pistachio ganache, soft biscuit, orange compote and orange blossom Chantilly
Tarte Babylone - 14
Almond sable with raspberry ganache and greek yoghurt Chantilly
Tarte Tentation - 14
Almond sable with passion fruit ganache and apricots
Fraichier Citron - 14
Lemon biscuit with lemon compote, lemon cream and meringue
Stevia - 12
Sugar free chocolate biscuit, vanilla crémeux and chocolate mousse with stevia
Ice cream and sorbet selection - 5

Degustation Menu

Degustation Menu - 98€

Canapés -
Potato ice cream with summer truffle -
Amberjack with sun dried tomato coulis, olives from Kalamata, fresh oregano and tomato water -
Kechris “Roza” Retsina Xinomavro | 100ml
Cod fish with red shrimps, butter sauce and smoked trout eggs -
Nychteri by Gaia, 2020. Assyrtiko, Aidani, Athiri | 100ml
Beef with potato ‘pavé’, green pea purée, tomato confit, pinecone, green olives and truffle sauce -
1879 Boutari Legacy, 2016, Xinomavro | 100ml
Basil cream, strawberry compote and sorbet, capers ‘touille’ and sorrel -
Alpha Estate “Omega”, 2018, Gewurztraminer, Malagouzia | 75ml
Mignardises -
*Optional wine pairing suggestions by the Wine Manager Evangelos Psofidis | 40€ 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.