SUNMOON

EVERYDAY BREAKFAST

• Selection of Bread: A variety of freshly sourced local breads
  Fresh Local and In-Season Fruit Platter Milk Options: A selection of milk types including plant based options alongside various cereals Yogurts and Granola: A variety of yogurts with the chef’s homemade granola Marmelades and Spreads: A wide selection of marmalades and spreads Dried Fruits and Nuts Beverages: A variety of juices, coffee, and teas Cheese Platter: Featuring local produce Cold Selection: Avocado, smoked salmon, and Greek charcuterie Eggs: Fried, scrambled, poached, Shakshuka,Frittata, Greek Kagiana, or Greek-style omelets Cooked Breakfast: Bacon, fresh herb-baked mushrooms, tomatoes, and Greek sausages Sweet Choices: Greek-style French toast and Greek pancakes (Tiganites) Starters and To Share Options Fava Bean Cream: Charred green grapes, vegetable chutney, pine nuts, EVOO Shrimp Tartar: Orange fillets, pickled onion pearls, Greek bottarga, crème fraîche, lime, basil oil Tuna Belly Tartar: Sourdough croutons, charred tomato, spring onions, puttanesca cream, anchoas, fried capers, parsley oil Seabass Crudo: Grilled nectarine, rock samphire, ginger emulsion, verjuice, kombu oil Beef Carpaccio: Nasturtium pickle, sour cream, whole grain mustard, chive oil Greek Beans Salad: Piquillo peppers, sautéed zucchini, pickled jalapeños, parsnip purée, Greek herbs, dill oil Cretan Cherry Tomatoes: Carob rusks, strawberries, basil and pistachios pesto, Aegina pistachios, sour cheese cream Grilled Sprouting Broccoli: Tahini and peanut cream, peanuts, lime, fresh habanero, chili crisp Charred Yellow and Red Beetroots: Melon, smoked Marcona almonds, feta cheese, Greek honey, raspberries, rice vinegar vinaigrette Haricots Vert: Fresh kumquat, cashews, charred spring onions, goat cheese, spearmint Risotto Milanese: Charred figs, carrot cream, hazelnut, marjoram Main Dishes Grilled Koilados Shrimp: Sushi-style rice, Seaweed furikake, tomato glaze, garlic oil Picanha Steak: Grilled corn, charred scallions, gochujang and Greek coffee butter, Greek yogurt cream, lemon thyme Grilled Fish of the Day: Pickled artichokes, charred wild greens, kefir and olive oil dressing, dill oil Grilled Prawns: Charred baby gem, basil pesto, chives, parmesan cream, sichimi Pluma Ibérica Bellota: Piquillo peppers, charred onion cream, peppercorn sauce, white truffle, thyme Premium Beef Cut: Light potato purée, béarnaise, demi-glace, tarragon Whole Grilled Fish: Roasted local vegetables, green peppercorn beurre blanc, miso and lemon dressing Grilled Octopus: Spicy aromatic butter, charred potato salad, capers, rock samphire, goat yogurt cream, lemon and EVOO espuma Sautéed Calamari: Shio koji glaze, grilled artichokes, hazelnut, pickled jalapeño, lemon dressing Fresh Spaghetti Cacio e Pepe: Pecorino and parmesan cheese, black pepper, EVOO Handmade Ravioli: Butternut cream, burnt butter, hazelnut, black garlic, sage Desserts Sorbet and Regional Artisanal Ice Creams Basque Cheesecake: With Manchego cheese Tiramisu: Ladyfingers, mascarpone and yogurt cream, espresso, cocoa nibs Tea-Poached Apricots: Greek pasteli, Greek yogurt sorbet, caramelized violet, honeycomb Baklava: Phyllo dough, Greek pistachios, honey syrup, Ceylon cinnamon Macerated Strawberries: Crumble, caramelized hazelnuts, balsamic reduction, mint