Seanatra Lounge Bar & Restaurant Menu

Oven-roasted beetroots, Cretan xinomizithra, baby leaves, pomegranate vinaigrette, walnuts, sumac, tahini yogurt.

Crisp lettuce hearts, grilled artichokes, zucchini carpaccio, cherry tomatoes, truffle–Caesar dressing, aged Graviera, sourdough croutons.

Heirloom tomatoes, marinated green Mammouth olives stuffed with almonds, cucumber, grilled zucchini, fresh herbs, citrus vinaigrette, feta cheese.

Caramelised walnuts, pomegranate seeds, honey fig balsamic dressing.

Lightly cured seabass, tomato ponzu, blood orange gel, pickled shallots, dill oil, bottarga, lemon zest, dehydrated tomato flakes, microgreens.

Citrus vinaigrette, capers confit, caramelised onion cream, fresh herbs, smoked paprika, olive powder, spinach powder.

Cypriot traditional smoked cured ham (Chiromeri), fig marmalade, goat cheese mousse, grilled sourdough.

Pickled mustard seeds, black garlic emulsion, Kefalotyri, toasted almonds, black truffle.

Ask your waiter about the selection.

Kefalotyri, graviera, feta, black truffle, baby arugula, honey thyme glaze.

Phyllo-wrapped Greek Feta PDO, thyme honey, sesame seed.

House made Pita, slow cooked pulled lamb, fermented cabbage slaw, spiced yogurt sauce, crispy onions.

Creamy mustard curry sauce, bell peppers, crispy pancetta, Kefalotyri.

Citrus-mint yogurt, micro herb salad.

Tomato bisque infused with tangerine and ouzo, spinach mole, smoked Feta, fresh chives.

Spinach, black truffle, Kefalotyri, fresh chives.

Smoked Metsovone cream, fresh thyme, chives.

Lightly grilled calamari, squid ink spinach rice, lemon–herb pangrattato.

Grilled to perfection, beluga lentil warm salad, florinis pepper, charred onions, pickled mustard seeds.

Prawn shell veloute infused with beer, lemon and brown butter notes.

Caramelised cauliflower cream, saffron clam sauce, pickled fennel.

Buttered peas with leeks, artichokes confit, local trahana sauce infused with kaffir lime, micro green salad.

Grilled aubergines, zucchini, and potatoes layered with braised short rib ragù, finished with a light Graviera béchamel foam.

Orzo in smoked tomato sauce infused with aromatic herbs, crumbled Feta, herb oil.

Braised veal cheeks, truffle–Graviera mashed potato, rich stifado jus.

Marinated in Mediterranean herbs, herbal foam, crispy crushed baby potatoes, baby broccoli.

Eggplant tzatziki, charred onion chimichurri, baby greens salad, greek pita.

Roasted chicken leg, harissa, herbal yogurt, baby broccoli, baby potatoes.

Mint & sumac labneh, Graviera potato croquettes, charred baby broccoli, pomegranate reduction.

Baby spinach, cherry tomatoes, cucumber, pomegranate, mixed seeds, fresh herbs, citrus vinaigrette.

Raw zucchini ribbons with lemon zest, fresh herbs, toasted almonds, and citrus yogurt.

Shaved fennel, steamed baby broccoli, fresh herbs, lemon–caper dressing.

Сhicken leg roasted with lemon and thyme. Served with grilled zucchini ribbons and micro herbs.

Oven-roasted cauliflower florets with light sweet-and-spicy tahini, toasted dukkah, and herb oil.

Coffee-soaked sponge cake, pistachio tiramisu foam, cocoa and pistachio dust.

Mandarin phyllo cake, mandarin curd, yoghurt ice cream, crispy phyllo.

Coconut & cardamom rice pudding, crisp coconut meringue, warm spiced coconut cream.

71% chocolate flan, vanilla mascarpone cream, chocolate brownie, fresh forest berries, forest fruit coulis.