SUNMOON

The source groups these savory dishes without assigning them to lunch or dinner.

Starters and To Share Options

• Fava Bean Cream – Charred green grapes, vegetable chutney, pine nuts, and EVOO
• Shrimp Tartar – Orange fillets, pickled onion pearls, Greek bottarga, crème fraîche, lime, and basil oil
• Tuna Belly Tartar – Sourdough croutons, charred tomato, spring onions, puttanesca cream, anchoas, fried capers, and parsley oil
• Seabass Crudo – Grilled nectarine, rock samphire, ginger emulsion, verjuice, and kombu oil
• Beef Carpaccio – Nasturtium pickle, sour cream, whole-grain mustard, and chive oil
• Greek Beans Salad – Piquillo peppers, sautéed zucchini, pickled jalapeños, parsnip purée, Greek herbs, and dill oil
• Cretan Cherry Tomatoes – Carob rusks, strawberries, basil and pistachio pesto, Aegina pistachios, and sour cheese cream
• Grilled Sprouting Broccoli – Tahini and peanut cream, peanuts, lime, fresh habanero, and chili crisp
• Charred Yellow and Red Beetroots – Melon, smoked Marcona almonds, feta, Greek honey, raspberries, and rice-vinegar vinaigrette
• Haricots Verts – Fresh kumquat, cashews, charred spring onions, goat cheese, and spearmint
• Risotto Milanese – Charred figs, carrot cream, hazelnut, and marjoram

Main Dishes

• Grilled Koilados Shrimp – Sushi-style rice, seaweed furikake, tomato glaze, and garlic oil
• Picanha Steak – Grilled corn, charred scallions, gochujang and Greek coffee butter, Greek yogurt cream, and lemon thyme
• Grilled Fish of the Day – Pickled artichokes, charred wild greens, kefir and olive-oil dressing, and dill oil
• Grilled Prawns – Charred baby gem, basil pesto, chives, Parmesan cream, and sichimi
• Pluma Ibérica Bellota – Piquillo peppers, charred onion cream, peppercorn sauce, white truffle, and thyme
• Premium Beef Cut – Light potato purée, béarnaise, demi-glace, and tarragon
• Whole Grilled Fish – Roasted local vegetables, green peppercorn beurre blanc, and miso-lemon dressing
• Grilled Octopus – Spicy aromatic butter, charred potato salad, capers, rock samphire, goat yogurt cream, and lemon-EVOO espuma
• Sautéed Calamari – Shio koji glaze, grilled artichokes, hazelnut, pickled jalapeño, and lemon dressing
• Fresh Spaghetti Cacio e Pepe – Pecorino, Parmesan, black pepper, and EVOO
• Handmade Ravioli – Butternut cream, burnt butter, hazelnut, black garlic, and sage

The source menu does not identify dinner-specific dishes.

• Sorbet and Regional Artisanal Ice Creams
• Basque Cheesecake – Manchego cheese
• Tiramisu – Ladyfingers, mascarpone and yogurt cream, espresso, and cocoa nibs
• Tea-Poached Apricots – Greek pasteli, Greek yogurt sorbet, caramelized violet, and honeycomb
• Baklava – Phyllo dough, Greek pistachios, honey syrup, and Ceylon cinnamon
• Macerated Strawberries – Crumble, caramelized hazelnuts, balsamic reduction, and mint

Please contact DMA for current snack options.

Chef’s Style & Influences

Mediterranean cuisine, seasonal ingredients, innovative recipes, and a creative approach shape the chef’s documented style.