Helios Sample Menu

Our stylish fine-dining restaurant, complete with harpist, pianist, outdoor sea-view terrace (with olive trees), and private dining enclaves. Serves contemporary French-Mediterranean á la carte and daily changing table d'hôte menus.

Organic quinoa, baby spinach, kale, beets, blue berries, roasted nuts and goji
with a Maca - Chia seed dressing
Marinated tomatoes, cucumber, avocado with mixed leaves and fresh herbs
(Choice of dressings: blue cheese, mustard, hazelnut, balsamic or olive oil-lemon)
Slow-cooked baby ‘Heritage’ vegetables with black truffle and baby garden sprouts Pressed terrine with aged balsamic, oven roasted sorbet, smoked dressing,
compressed cherry and fresh basil sprouts Salt baked golden beets, with slow cooked baby beetroots, preserved compressed fresh
candy beetroots, beetroot tuilles and micro leaves A lightly steamed green asparagus custard with fresh black truffle, wild mushrooms
and warm confit organic egg yolk With compressed tomato, lime gel and crispy bisque Spiced apricots, organic raw honey, and pickled pear With textures of celeriac, black truffle, braised quince, and fresh vanilla bean
Pure Japanese beef tenderloin from the Kagoshima prefecture served table side Served over ice with traditional condiments and homemade buckwheat blinis
Rock lobster, sea urchin aioli, saffron and tomato Homemade Feta cheese and extra virgin olive oil
With puff pastry, butternut squash, black truffles, and forest mushrooms With aged parmesan, wild mushrooms, and black truffle Slow cooked purple carrot with tarragon, and textures of carrots With morel mushroom – pine nut crust, roasted celeriac jus and baby spinach
With fresh herbs, crispy skin, Arctic char caviar and Gewürztraminer wine sauce With Oscietra caviar and poached Brittany oysters in dry vermouth Homemade linguini pasta, roasted tomato bisque and fresh black truffles With pan-fried scallops, smoked pancetta, and rosemary jus
Slow Braised Wagyu Short Ribs and Grilled USDA fillet, red wine jus and crispy potato Gratinated potatoes with aged parmesan and morel mushrooms, roasted white asparagus
and pea shoots Braised ‘Iberico’ pork cheeks, caramelised celeriac fondants and green apple compote Slow-cooked breast with foie gras and black truffles, roasted confit leg

Anassa Wellness Cuisine - balanced and low-calorie
* (V) Suitable for vegetarians.