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Main Menu

Appetizers

Stone fish soup and biscuit with herbs - 26
Sea bass tartare with carrot, caviar, tangerine and soy dressing - 29
Cured John Dory with dressing of green apple, fennel and citrus - 31
Wild mushrooms with plum and hazelnut cream - 23
Vegetarian
Tender lettuce leaves with chicken croquet, parmesan cream and herb oil - 21
Scallops with cauliflower textures and langoustine cream - 35
Cabbage filled with langoustine, ginger, egg-lemon sauce and smoked pancetta powder - 36

Fish

Sea bream with carrot cream, dukkah, chives oil, chervil and rice chips - 45
Sole fillet with white asparagus, salsify, almond and ‘moshofilero’ wine sauce - 46
Fish of the day with fine vegetables, virgin olive oil and lemon - 45

Meat

Free-range chicken with potato confit, black garlic, mushrooms and hazelnut praline - 32
Duck breast with beetroot, foie gras parfait and red fruit sauce - 42
Lamb with buffalo milk couscous, smoked cheese and lemon thyme scented sauce - 39
Premium beef cut of the day celery root, winter truffle, beef sauce and burnt butter - 49

Dessert Menu by Chef Patissier Arnaud Larher

Dessert Menu by Chef Patissier Arnaud Larher

Cocoa streusel - 15
Cocoa streusel with black cardamom, bitter chocolate cream, roasted almond ice cream and butter caramel with Greek coffee
Mont Blanc cassis - 12
Crunchy meringue, vanilla-mascarpone chantilly, chestnut cream and cassis compote
Le baba au rhum - 12
Baba with rum and citrus syrup, topped with vanilla whipped cream
Rêve - 12
Sacher biscuit, chocolate-caramel mousse, candied almonds and caramelized white chocolate chantilly
Tart tatin figue – pomme - 12
Tarte with caramelized apples, figs and vanilla ice cream
Stevia - 11
Sugar free chocolate biscuit, vanilla crémeux and chocolate mousse with stevia
Ice cream and sorbet selection - 4

Degustation Menu

Degustation Menu - 85€

Canapés -
Cured John Dory fillet with dressing of green apple, fennel and citrus -
Alpha Estate, 2019, Assyrtiko | 100ml
Sea bream with carrot cream, dukkah, chives oil, chervil and rice chips -
Albert Bichot “Secret de Famille”, 2019, Chardonnay | 100ml
Premium beef cut of the day with celery root, winter truffle, beef sauce and burnt butter -
Nittardi “Ad Astra”, 2016, Sangiovese, Cabernet Sauvignon, Cabernet Franc, Merlot | 100ml
Cocoa streusel with black cardamom, bitter chocolate cream, roasted almond ice cream and butter caramel with Greek coffee -
Blandy’s 10 Years Old Madeira, Malmsey | 75ml
Mignardises -
*Optional wine pairing suggestions by the Wine Manager Evangelos Psofidis | 30€ 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.