- Shade-fish tartar flavored with lime and fresh coriander, avocado cream and crispy rice with cuttlefish ink
- Warm carrot mouse with Syros island sausage and Ios kefalotyri cheese (gluten free)
- Shrimp* wrapped in kataifi crust with spicy mayo, sundried tomato paste and feta cheese mousse.
- Fried calamari* with Greek couscous, grilled zucchini and fish roe spread with basil
- Grilled octopus* with miso and honey flavored eggplant, baked cherry tomatoes and sweet garlic cream
- Mini hamburgers with meatballs, yoghurt cream and cucumber pickles
- Avocado tzatziki, fresh peppermint, yuzu and crispy pita bread with smoked paprika (vegan)
- Mesclun salad, fresh peaches, goat cheese in almond crust and honey basil vinaigrette (vegetarian and vegan without the cheese, gluten free with cheese but without the crust)
- Refreshing salad with quinoa, grilled sardines, peas, cucumber and agretti with raisin and caper vinaigrette (vegetarian and vegan without sardines, gluten free)
- Caesar salad with grilled shrimp*, cured pork from Mani and country bread rusks
- Salad with grilled melon and spices, rocket, purslane and caramelized cashew nuts with honey and ouzo vinaigrette (vegetarian, vegan and gluten free)
Pasta & Rissoto
- Greek style risotto with volaki cheese from Andros, mint cream and sweet garlic chips (vegetarian, vegan without the cheese, gluten free)
- Potato gnocchi with Naxos kefalotyri cheese cream and wild mushroom ragout (vegetarian)
- Penne with fresh cherry tomatoes and basil (vegetarian and vegan, gluten free upon request)
- Lentil and vegetable ‘risotto’ with smoked tomato cream and kale chips (vegetarian, vegan, gluten free)
- Sea bass* in quinoa crust with zucchini cream, roasted carrots and sea fennel with lemon caper dressing
- Fried sea bream* with saffron potato ecrase, spiny chicory salad and beetroot sauce
- Cod* baked in olive oil with herb crust, light garlic and chickpea spread, savory tomato jam and Lefkada salami with sweet and sour cucumber sauce
- Cockerel over Greek couscous with roasted tomatoes, fennel and lemon
- Pork* neck cooked for 24 hours, mashed celeriac and orange flavored lentil salad with molasses and cider vinegar sauce
- Rib eye* steak with grilled Portobello mushrooms, parmesan cream and rosemary potatoes
- Valhrona milk chocolate ganache with caramelized hazelnuts, red fruit cream and mango-passion fruit sorbet
- Cheesecake cream with barley rusk crumble, sweet red peppers sorbet and spicy chili meringues (vegetarian, gluten free without the crumble)
- Lime meringue, pineapple sorbet, coconut cream and cherry sauce (vegetarian)
- Flourless bittersweet chocolate cake with caramel sauce and Madagascar vanilla ice cream
MAKIVegetables - cucumber, avocado, carrots & green leaf.
- Salmon masago - salmon, avocado & orange masago.
- Salmon teriyaki - salmon, avocado, cucumber & teriyaki sauce.
- Spicy salmon - salmon, fresh onion, red tobiko, white sesame & spicy sauce.
- Spicy tuna - tuna, fresh onion, red tobiko, black sesame & spicy sauce.
- Philadelphia - smoked salmon, avocado, Philadelphia cheese & caper sauce.
- California - avocado, cucumber, king crab, red tobiko & mayonnaise.
- Rainbow - avocado, cucumber, salmon, tuna, ebi shrimp & seabass.
- Shrimp Tempura - tempura shrimp, green leaf, red tobiko, white sesame & tempura sauce.
- Dragon roll - tempura shrimp, avocado, unagi eel & eel sauce.
DELRHODZ SIGNATURE ROLLDayapan rocks – king crab, soft shell crab, red tobiko, chili mayonaise & eel sauce.
(Hot sushi roll- tempura style 8pcs)
COMBOMaki Mix – 4pcs California, 4pcs Shrimp Tempura, 4pcs Salmon Masago, 4pcs Spicy Tuna.
SASHIMI (6PCS)Salmon, Tuna, Seabass, Ebi Shrimp, Eel
NIGIRI (2PCS)Salmon, Tuna, Seabass, Ebi Shrimp, Eel
Items marked with asterisk (*) are frozen