The Weatherbird table.
A selection of plates rooted in the old local recipes of the Greek islands — fresh, seasonal, and cooked aboard for you each day. Every meal is prepared from scratch, every ingredient sourced with the Aegean in mind.
CHEF GEORGE VENIERIS
"Our menu is based in old local recipes of Greek islands. The Aegean gastronomy is a true reflection of the region's natural beauty — fresh, seasonal ingredients, traditional cooking methods, and a delightful culinary journey for every guest."
Breakfast
Dinner
Lunch
Tailor Made
Our Menus
Summer light lunch
Greek salad with carob rusks and soft goat cheese
Orzo pasta with fresh lobster and pickled samphire
Rice pudding brulee, lime and coconut
Dinner
Prawn salad with raw tomato sauce, grilled zucchini and lemon confit
Botargo risotto, garlic, apple and dill
Lamb fillet, oven baked mini fragrant potatoes, pine nuts rosemary and grapes
Phyllo paste in light syrup, custard cream and strawberries compote
Menu Sample 1
Menu Sample 2
Summer light lunch
Chicken salad, sesame, gruyere, rocket and old balsamic
Fresh fish fillet, lemon and warm green beans salad
Peanut butter blondie, ice cream and bitter caramel
Dinner
Zucchini velouté, basil and goat cheese
Fava beans puree with calamari and herbs
Beef fillet, veggies, capers and Aegean sauce hollandaise
Oven baked watermelon cake with sesame and honey
Menu Sample 3
Summer light lunch
Chick peas salad, potatoes and octopus
Prawn spaghetti, tomato and olives
Cheese tart with grapes
Dinner
Local fishermen’s fish soup ‘’cacavia’’ with saffron
Grilled scallops, capers &grapes relish
Fish fillet, fragrant mayo, and roots
Chocolate pie with ginger
Menu Sample 4
Summer light lunch
Fried calamari, mashed chick peas with lemon confit
Beef patties “Briam” and feta cheese sauce
Tiny donuts, walnuts and honey
Dinner
Lentils salad, peppers and smoke trout
Beef stew, eggplant puree
Angel hair, semolina custard and light syrup