Fenix Restaurant and Bar, Manchester

Tomatoes, cucumber, green pepper, onions, olives, caper, carob rusk and Mykonian feta cheese

Olive oil and aged vinegar, served on goats cheese cream with beetroot soil and beetroot biscuit

Tender salad leaves, spicy lemon dressing, pomegranate glaze, almond cream and puffed quinoa

Spicy roasted tomato salsa with coriander yoghurt

Honeyed aubergine and slow cooked short rib, topped with graviera espuma

Creamy Aegean split pea cream and parsley vinaigrette

Onions, coriander and lime-olive oil dressing

Yuzu hollandaise espuma and shiso vinaigrette

Spicy oregano anticucho sauce, crispy potato and smoked yoghurt

Tahini miso, creamy houmous, scallions and roasted sesame

Slow cooked lamb shank and parsnip cream

Fresh Aeagan sea bass with tigers milk, avocado, kiwi and jalapeño

Our version of “Athenian” salad with sea bass tartare, served with saffron and citrus dressing and Ossetra caviar

Tenderloin steak tartare with crispy artichoke leaves, cumin and potato espuma

King Crab meat, spicy mayonnaise, avocado, citrus and white truffle dressing

Grilled chard, aubergine puree, smoked pepper cream and piccata

Spicy yuzu and olive oil dressing, onions and coriander

Robata rib-eye steak, served with sauteed pickled cabbage and cauliflower cream

Grilled cauliflower with herbs, chilli, roasted vegetable cream and pickled fennel

Spicy herb glazed half boneless chicken

Wagyu striploin glazed with Wagyu jus, served with braised onions, spices and cumin potato emulsion

Leg of lamb slow roasted in clay

Served with lemon, pecorino and dill

Langoustine, bisque, herbs, ouzo and feta cheese

Paccheri pasta, slow cooked short rib with soya, grape molasses, truffle and “Metsovone” smoked cheese espuma

Lobster, fresh tomato, garlic, herbs, saffron and butter

Linguini pasta, minced Wagyu, served with “Manouri” cheese espuma and truffle oil

Slow roasted and glazed with Cantonese sauce, served with sweet potato puree

Boneless sea bass, stuffed with spinach and shiitake mushrooms. Served with lemon-yuzu dressing

Robata beef fillet, served with Shiitake Chimichurri

Pan roasted baby potatoes with herbs, served with gruyere cheese espuma

Marinated with herbs and chilli

Grilled sweetcorn served with spicy mayonnaise and parmesan

Chargrilled broccolini with truffle-yuzu sauce

Honey nuts with date foam and pistachio ice cream

Cinnamon crumble and Greek coffee ice cream

Velvet vanilla cream with toffee caramel, crunchy cookie, banana and nutmeg

Coconut soup, lemon croutons and green apple sorbet

Greek baklava ice cream, Greek Tsoureki ice cream, yuzu-lemon sorbet and chocolate Valrhona sorbet

Fresh Pita Bread

Citrus and herbs

Greek yoghurt, olive oil, spearmint, garlic and cucumber gel

Herbs, garlic and red pepper, served with feta espuma and smoked paprika oil

Creamy Greek chickpeas with tahini, cumin and lemon

White fish roe cream, olive rocks and smoked oil