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Main Menu

Appetizers

Cherry tomatoes, ‘tsalafouti’ cream cheese, avocado and forest fruit dressing with coriander - 21
Vegetarian
Seabass carpaccio with kumquat sauce, cappuccino leaves and caviar - 29
Processed mushrooms with chestnut and hazelnut purée, herb scented tea and aged parmesan tart and truffle - 28
Vegetarian
White asparagus risotto with egg yolk confit, gruyere from Naxos island, chorizo oil, leek and capers - 29
Scallops with roasted cauliflower and purée, raisins, coconut sauce and spiced ‘tuile’ - 36
White asparagus with smoked eel, almond, caviar, watercress and hot ‘hollandaise’ sauce with citrus - 35
Grilled crayfish and tartare with coriander, lime, roasted pistachio and crayfish ‘sabayon’ - 42

Fish

Cod fish with lobster and carrot, butter sauce, smoked trout eggs and spice oil - 54
Sole with celery root purée, chards, sorrels and aromatic herb sauce - 52
Turbot with Jerusalem artichoke, salsify, hazelnut and saffron sauce - 52

Meat

Free range chicken breast with mushroom purée, olives, pine nuts, truffle and stuffed ravioli filled with chicken leg and porcini sauce - 38
Beef brisket with potato purée and confit, winter truffle and gooseberry sauce with red wine - 54
Shoulder and saddle of lamb, parsley roots in textures, spices and lemon-thyme scented sauce - 48

Dessert Menu by Chef Patissier Arnaud Larher

Dessert Menu by Chef Patissier Arnaud Larher

Mont Blanc - 14
Meringue, vanilla cream, chestnut with rum and mandarin ‘compôte’
Baba Metaxa - 14
Baba with Metaxa, citrus, vanilla cream and raisins
Saint Honoré Vanille - 14
Caramelised puff pastry with vanilla cream, caramel choux and vanilla chantilly
The Hazelnut - 14
‘Feuille de brick’ with cacao, praline ‘crémeux’, caramel ‘siphon’ with smoked sea salt and hazelnut ice cream
Stevia - 12
Sugar free chocolate biscuit, vanilla crémeux and chocolate mousse with stevia
Ice cream and sorbet selection - 5

Degustation Menu

Degustation Menu - 110€

Canapés -
Potato ice cream with winter truffle -
White asparagus risotto with egg yolk confit, gruyere from Naxos island, chorizo oil, leek and capers -
Ca’del Bosco Franciacorta Cuvee Prestige | 100ml
Cod fish with lobster and carrot, butter sauce, smoked trout eggs and spice oil -
Mikra Thira Santorini, 2020 | 100ml
Free range chicken breast with mushroom purée, olives, pine nuts, truffle and stuffed ravioli filled with chicken leg and porcini sauce -
Alpha Estate Xinomavro Reserve Vieilles Vignes, 2019 | 100ml
‘Feuille de brick’ with cacao, praline ‘crémeux’, caramel ‘siphon’ with smoked sea salt and hazelnut ice cream -
Cocchi “Storico” Vermouth di Torino | 75ml
Mignardises -
*Optional wine pairing suggestions by the Wine Manager Evangelos Psofidis | 45€ 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.