WORLD'S END (MED)

Breakfast

• Beverages
• Tea Selection, Coffee Selection, Fresh Juices, SmoothiesMilk Selection: Cow, Coconut, Almond, Soya, Goat

Bakery & Sweets

• Pancakes, Crêpes, Daily Cakes, CroissantsVariety of Artisan Breads

Spreads & Accompaniments

• Greek Yogurt, Greek Honey, Tahini, Peanut Butter, Chocolate Praline, Maple SyrupHomemade Jams: Orange, Apricot, Cherry, Strawberry, Mixed Berries

Fresh & Savory

• Cold Meat Platter, Cold Cheese Selection, Seasonal Fresh Fruits, Nuts & Dried FruitsVariety of CerealsEggs (Cooked to Preference)

Day 1

Lunch

Starter

• Smoked Aubergine Spread | Traditional Greek-style smoked eggplant dip with spring onion and extra virgin olive oil
• White Tarama Mousse | Creamy fish roe dip with golden herring caviar and chive oil.
• Grilled Calamari with Lemon and Olive Oil.
• Beef Tartare | Hand-cut beef with smoked mayonnaise and fresh herbs.
• Seared Scallops with cauliflower tabbouleh and citrus dressing.
• Lightly Cured Fresh Fish with mild Corfiot pepper sauce and saffron cream.
• Shrimp Saganaki | Shrimp cooked in tomato sauce with feta and a splash of ouzo.
• Greek Pork Meatballs with smooth fava bean purée and capers.
• Seared Koilada Prawns with mango and strawberry brunoise, shellfish bisque.
• Crispy Feta Saganaki with thyme honey.
• Tzatziki | Strained yogurt with cucumber and dill.
• Beef Carpaccio with rocket, black truffle, and aged Parmesan.
• Sea Bass Ceviche with leche de tigre, sweet potato, and chili.
• Grilled Octopus with smooth vanilla bean purée and chili salsa.

Salad

• Garden Green |Crisp lettuce, cucumber, radish, fresh dill, and lemon dressing
• Baby Potatoes & Smoked Eel | With cultured cream and pickled shallots.
• Rocket & Prosciutto with aged graviera cheese and honey-lime vinaigrette.
• Baby Greens | With “Geremezi” cheese, seasonal fruit, and Aegina pistachios.
• Cretan Dakos | Barley rusk topped with crushed tomato and fresh Greek cheese.
• Avocado & Fennel with basil and lime dressing.
• Baby Gem with fennel, cucumber and olive oil.
• Rocket with prosciutto, parmesan, and strawberries.
• Black-Eyed Pea with sweet peppers, herbs, and lime.
• Classic Greek | Tomato, cucumber, olives, and oregano.
• Octopus with green apple and light smoked dressing.
• Spinach & Feta Inspired | Crisp filo, baby spinach, and fresh herbs.
• Burrata & Tomatoes with basil and aged balsamic.
• Heirloom Tomato with traditional Greek cheese, carob, and oregano oil.

Main

• Corfiot “Pastitsada” | Slow-braised rooster in spiced tomato sauce, served with handmade “hilopites” pasta and aged mizithra cheese.
• Aegean Fish & Shellfish Stew (“Kakavia”) | Fresh catch of the day with prawns and mussels in a light saffron broth.
• Briam – Greek Roasted Vegetable Casserole | Zucchini, eggplant, potatoes, and tomatoes baked with herbs and olive oil.
• Roasted Duck Breast, served with celeriac, quince, and grape molasses glaze.
• Whole Roasted Fish of the Day served with seasonal wild greens and lemon.
• Black Orzo with Seafood | Cuttlefish ink pasta with langoustines and fresh herbs.
• Greek-Style Green Beans | Slow-cooked haricots with tomato and olive oil.
• Slow-Braised Pork with parsnip purée and light cardamom jus.
• Seared Tuna Steak with smoked eggplant, cuttlefish ink, and fresh tomato water.
• Traditional Greek Moussaka | Layers of aubergine, beef and creamy béchamel.
• “Gemista” – Stuffed Tomatoes & Peppers filled with aromatic rice and fresh herbs.
• Grilled Prime Rib Eye with celeriac purée, wild mushrooms, and thyme jus.
• Anthotiro Cheese Ravioli with orange and fresh herbs.
• Pan-Seared Sea Bream with sautéed greens and light ginger-basil sauce.

Dessert

• Caramelized Semolina Halva with Ceylon cinnamon and roasted almonds.
• Lemon Tart | Silky lemon cream with Italian meringue.
• Greek Yogurt with sour cherry compote and almond crumble.
• Baked Apples with Cinnamon Cream and Salted Caramel Ice Cream.
• Vanilla Panna Cotta with strawberry sorbet.
• Tsoureki Bread & Cream with pineapple textures and toasted crumble.
• Pavlova with wild berries and passion fruit sorbet.
• Warm Chocolate Soufflé with Madagascan vanilla ice cream.
• Baklava with mastic ice cream.
• Lemon Sorbet
• Deconstructed Cheesecake with fresh berries.
• Chocolate Mousse with praline and raspberry sorbet.
• Portokalopita | Greek orange syrup cake with “kaimaki” ice cream.
• Chilled Red Fruit Soup with almond white chocolate foam.

Dinner

Day 2

Day 3

Day 4

Day 5

Day 6

Day 7