Metropolis Roof Garden

Pan-seared sea bream with Santorini capers, cherry tomatoes, and a lemon-herb vinaigrette. Served with grilled asparagus.

A modern take on the classic, featuring slow-cooked lamb ragu, smoked eggplant béchamel, and a hint of truffle oil.

Grilled halloumi, compressed watermelon, Kalamata olives, arugula, and a mint-infused balsamic glaze.

Skewer trio of marinated chicken, pork, and halloumi, served with homemade pita, tzatziki, and fresh herb salad.

Creamy orzo pasta with a medley of fresh seafood including shrimp, mussels, and calamari, finished with ouzo and saffron.

A fusion dessert: rich cheesecake swirled with honey-nut baklava layers, pistachios, and a rosewater syrup.