From Mykonos to Santorini- Special Menu


Apart from our regular menu the week between the 1st of November and the 6th we will have a special menu with dishes from the Cyclades Islands hence called From Mykonos to Santorini.

If you want to taste this special menu book a table on the following link: https://amaltheabistro.co.uk/book-a-table/

To check our regular menu click here: https://amaltheabistro.co.uk/menu/

Both menus (regular & special) will be available!

From Mykonos to Santorini-Special Menu

Starters

Maintanosalata of Syros island: handmade parsley salad with onion, garlic, capers, mustard, fresh lemon juice, vinegar, extra virgin olive oil, crumbles of bread, mashed potato

Cyclades Revithada: oven roasted chickpeas with tomatoes, garlic and sweet onions along with bay leaves, cumin and olive oil. Served with olives and bread

Psarosoupa of Paros island (fish soup): a soup prepared in many islands of Cyclades made from small fish, potatoes, celery, fresh lemon juice, white wine, all spice, black pepper and extra virgin olive oil. Served with bread

Mains

Cyclades Revithada: oven roasted chickpeas with tomatoes, garlic and sweet onions along with bay leaves, cumin and olive oil. Served with olives and bread

A traditional Greek dish, very popular in the fasting days of the Christian Orthodox Easter and an ideal choice for vegetarians and vegans. You will find it in most islands of Cyclades, from Mykonos to Santorini!

Santorini Pork Rosto: a recipe designed for celebrations as it is usually consumed at the end of the religious fasting periods at Easter, Christmas or August 15, or “Dekapentavgoustos-devoted to the Dormition of the Virgin Mary ). The pork is oven roasted with tomato sauce, extra virgin olive oil, red wine, a mix of ground peppers & all spice and bay leaves. It is served with thick pasta.

Psarosoupa of Paros island (fish soup): a soup prepared in many islands of Cyclades made from small fishes, potatoes, celery, fresh lemon juice, white wine, all spice, black pepper and extra virgin olive oil. Served with bread

Octopus of Antiparos island: popular in many islands of Cyclades and bearing the name of the little island just next to Paros: Antiperspirant. The octopus is cooked with red onion, leek, white wine, extra virgin olive oil, cinnamon, chilli powder, chilli flakes, all spice, black pepper. It is served with handmade pasta rice (kritharaki) prepared with cuttlefish ink and shellfish broth (Great Taste Award 2016)

Special Meze Platters

Santorini Meze Platter: Santorini pork rosto with thick pasta, 1 chicken souvlakia, tzatziki, 2 stuffed vine leaves, pitta bread, Cyclades revithada (oven roasted chickpeas with tomatoes, garlic and sweet onions along with bay leaves, cumin and olive oil), yoghurt and pitta bread, Greek salad with feta cheese, tzatziki

Mykonos Meze Platter: moussaka, 2 soutzoukakia (beef & lamb meatballs) with sweet 12 spices tomato sauce, 1 stuffed pepper with rice, feta cheese, houmous with chilli olive oil, , Greek gigantes (oven roasted butter beans) with chilli sauce, pitta bread, maintanosalata (parsley salad) and olives

Cyclades Seafood meze: octopus of Antiparos island with pasta rice, fish soup of Paros island, smoked tuna in organic olive oil, sardines in organic olive oil, green salad, Greek gigantes (oven roasted butter beans) with chilli sauce, taramasalata, olive pate with anchovies and golden currants, Cyclades maintanosalata (parsley salad), throuba olives

Vegetarian Greek islands Meze: 1 stuffed pepper, 2 stuffed vine leaves with rice, aubergine and herbs, briam (roasted aubergines, courgettes, potatos, peppers & feta cheese with tomato sauce), Cyclades revithada (oven roasted chickpeas with tomatoes, garlic and sweet onions along with bay leaves, cumin and olive oil), yoghurt, maintanosalata (parsley salad) and pitta bread

Dessert

Mykonos amygdalota: popular cookies made with ground white almonds and rose water. Served with ice-cream and rose petals spoon sweet.