Greek food turned into an amazing experience one will never forget. The entrees were, Tilba halloumi with truffle honey. Charcoal Macaroon salted with tarama. And Pasturma tarts with garlic yoghurt, mint, and ouzo compressed cucumber. And all these entrees gave this explosion of texture and flavours that made my taste buds fall in love. Then came this salad which didn't look like a salad as I have known salads to be. The salad had a tomato marshmallow, shaved feta, dehydrated olives, capsicum gel, fresh oregano, and a consommè of cucumber, vinegar and olive oil. This was where science met cooking and boy did the two fuse together to make a wonderful culinary delight that you need to try.

Then we had our pickled octopus, which was so good that I stole my friends serving as they were allergic. This reminded me of a Japanese style octopus dish. Then came the duck well the Maremma duck was served with kefalograviera covered cornmeal and a xinomavro jus. The duck was cooked to perfection when eaten with the crusted cornmeal and jus the flavours were just Devine, and last savoury course was the lamb sheftalia made from slow cooked lamb neck, potato and feta dauphinoise, and tahini yoghurt. The lamb neck was so tender and totally amazing with the tahini yoghurt. Finally the dessert was rizogalo with fresh raspberries burnt sugar and white chocolate. What a way to end a culinary exploration of senses and tastes I never thought I had truly amazing.

I truly appreciated the amazing food and hope you will try out this restaurant.