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Tudor Hall Restaurant Menus
Main Menu
Appetizers
Santorini cherry tomatoes, ‘tsalafouti’ cream cheese, raspberry tuile, forest fruit dressing and coriander
- 24
Vegetarian
Buffalo milk couscous, leek foam with chives, chorizo waffle with egg yolk confit and aged gruyere
- 25
Red shrimp tartare with scallops, caviar, white soya and citrus sauce
- 38
Celery root baked in salt, horseradish, apple confit, 'apple butter' miso, truffle and hazelnuts
- 25
Vegan
Prawn grilled and tartare, caviar, avocado mousse, carrot hollandaise and 'five spices' seasoning
- 44
Charcoal grilled scallops, ‘topinambur’ risotto, hazelnut praline foam, 'dukkah' and cuttlefish ink tuile
- 42
Seasonal wild mushrooms cooked with plums, 'vadouvan', peanut butter and mushroom tea with parmesan and truffle
- 29
Vegetarian
Fish
Cod with carrot, lobster, butter sauce, smoked trout eggs and herb oil
- 55
Turbot with potato, salami, smoked paprika, olives and ‘bouillabaisse’ sauce
- 56
Sole ‘meunière’ in aromatic butter, salsify ‘purée’ and Assyrtiko wine sauce with Aegina pistachio
- 55
Meat
Free-range chicken, breast with mushroom ‘duxelles’, wings with ginger and chili, ravioli filled with thigh and parmesan cream with porcini sauce
- 39
Saddle of lamb with grilled caul fat, ‘harissa’, slow-cooked leg with sun-dried tomato, terrine on flat bread with yoghurt and Florina pepper
- 49
Wagyu beef striploin with green asparagus, garlic, potato terrine, 'pommes soufflés,' and wine sauce with truffle
- 59
Dessert Menu
Dessert Menu
Ice cream and sorbet selection
- 5
Ice cream and sorbet selection
Vanille 100%
- 14
Biscuit with aged vanilla oil, 'crémeux', siphon and vanilla ice cream, crispy 'Gavotte' pastry with vanilla, and vanilla caramel with tonka bean
Chocolat Amer
- 14
70% chocolate ice cream with Amarillo chili, hazelnut praline, crispy cocoa streusel, warm chocolate foam with whiskey and ‘fleur de sel’
Riz Au Lait Exotique
- 14
Peanut butter mousse, vanilla rice pudding, passion fruit gell, ‘croissant’ tuile, and espresso ice cream
L’ Automne
- 14
Crispy buckwheat ‘sablé’ with chestnut cream, blackberry marmalade, hazelnut meringue and chestnut ice cream with cognac
Degustation Menu
Degustation Menu - 145€
Bread, Crackers & Butter
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Canapés
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Potato ice cream with truffle and champagne sauce
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Red shrimp tartare with scallops, caviar, white soya and citrus sauce
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[G] Kir-Yianni Estate Vidiano Single Vineyard, Thrace, Greece 2021, | 100ml [W] F.E Trimbach “Cuvee Frederic Emile”, 2016, Alsace, France| 100ml
Cod with carrot, lobster, butter sauce, smoked trout eggs and herb oil
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[G] Karamolegos Winery, 2016, Santorini, Greece| 100ml [W] Querciabella “Batar”,2020, Toscana IGT, Italy| 100ml
Saddle of lamb with grilled caul fat, ‘harissa’, slow-cooked leg with sun-dried tomato, terrine on flat bread with yoghurt and Florina pepper
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[G] Aivalis Estate “Le Sang de la Pierre”, 2021, Nemea, Greece |100ml [W] CVNE, Vinedos del Contino “Contino” Graciano, 2017, Rioja, Spain| 100ml
‘Sfakiani pita’ with ‘mizithra’ cheese, walnut and fir tree honey
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'Pink Lady' apples tatin with vanilla and tonka bean, caramelised ‘golden’ apples with brioche, mascarpone ice cream and white cheese siphon
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[G] UWC Samos “Nectar”, 2015, Samos Island, Greece| 75ml [W] Royal Tokaji Aszu 6 Puttonyos, 2017, Tokaji, Hungary| 75ml
Mignardises
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*Optional wine pairing suggestions by the Wine Manager Evangelos Psofidis [G] Greek Wines | 65€ per person, [W] Wines of the world 130€ per person
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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.