Catch Bar Restaurant - Menu completo

Rum anejo, jamaica rum, coconut cream, fresh pineapple pulp

Tequila reposado, fresh lime juice, simple syrup, cucumber, cilantro, tabasco

Violet essence liqueur, fresh lime juice, simple syrup, rose lemonade

Martini bitter, jasmine essence liqueur, aegean tonic

Gin-black peppercorn infused, rose liqueur, fresh lemon juice, hibiscus syrup (Egg white)

Vodka, violet essence liqueur, fresh lime juice, jasmine syrup, rosewater

Premium aged rum, martini bitter, antica formula, violet syrup

Tangerine juice, honey syrup, basil leaves, mastiqua

Gin, cointreau, fresh lime juice, agave syrup, champagne

Mastic liqueur, vodka, fresh lime juice, vanilla syrup, tangerine pulp, fresh ginger Ginger-tangerine foam

Blood orange juice-saffran infused, vanilla syrup, gingerbeer

glera

moscato bianco

brachetto

Served with green pea puree and fresh spicy pea salad with kimchi cabbage, smoked eel and fresh herbs

baby carrot, mushroom, asparagus, corn

Beluga lentils and Quinoa salad with grilled beetroot, baby corn, zucchini and carrots served with citrus vinaigrette

Bergamot liqueur, fresh lemon juice, honey syrup, gentlemen's soda

Light rum, fresh lime juice, violet syrup, amarone syrup, green apple pulp

Matured 15 days served with triple cooked potatoes and bearnaise sauce

Served with sauteed Shrimps, chorizo and rich tomato bisque with basil. Topped with garlic panko breadcrumbs

With Egyptian Dukkah crust, couscous and eggplant cream

With salicornia, asparagus, baby spinach, beard monk, celery rout and bottarga powder

With King oyster, shitake and shimeji mushroom. Served with lemon zest and oregano

Boneless breast served with potato puree, caramelised shallot, pancetta affumicata and chicken broth

Boneless, wrapped with savoy cabbage served with parsnip cream, brussels sprouts, coconut fish broth, parsley oil and caviar

Layers of zucchini, eggplant, potato, pepper, onion and parnsip served with crispy potato chips, tomato sauce, rosemary and thyme

Seasoned to perfection served with carrot textures, foie gras and peppercorn sauce

Sour cherry pulp, chocolate syrup, champagne

With white chocolate Mi cuit infused with mahlub, cardamom and masticha served with red fruits compote and vanilla ice cream

In syrop with fine vanilla mousse and almond Florentine served with vanilla ice cream

Served with cheese mousse, carob and hazelnut crumble, Santorinian cherry tomato in fine syrop, chocolate and Sable Breton accompanied by strawberry and peppers sorbet

Made of chocolate textures, peanuts and butter salty caramel

Cherry tomato, cucumber, pepper, onion, caper and olive powder. Served with carob bread rusks and feta vinaigrette

Boneless, served in Bouillabaisse broth, salicornia and pickled cabbage dumplings

Fresh lime juice, vanilla syrup, passion fruit pulp, grapefruit soda

Guava syrup, champagne

Vodka, fresh lime juice, blackberry syrup, dragon fruit pulp

pinot noir, chardonnay, pinot meunier

pinot noir, pinot meunier, chardonnay

pinot noir, pinot meunier, chardonnay

chardonnay, pinot noir, pinot meunier

chardonnay, pinot noir, pinot meunier

pinot noir, pinot meunier, chardonnay

chardonnay, pinot noir, pinot meunier

pinot noir, chardonnay

chardonnay, pinot noir

chardonnay

chardonnay, pinot noir

chardonnay, pinot noir, pinot meunier

moschofilero

mandilaria, assyrtiko

assyrtiko

malagousia, athiri, chardonnay, assyrtiko

xinomavro

athiri, assyrtiko

pinot noir

chardonnay, pinot noir, pinot meunier

pinot noir, chardonnay, pinot meunier

pinot noir

chardonnay, pinot noir

pinot noir

chardonnay, pinot noir

pais

Paccheri pasta, slow cooked beef ragout and cream made with Arseniko cheese from Naxos island

Wagyu beef, Onyx farm

Jack Creek farm

malagousia

assyrtiko, semillon

chardonnay, assyrtiko

sauvignon blanc, assyrtiko

semillon

sauvignon blanc, assyrtiko

amassi

malagousia

viognier

viognier

vidiano

chardonnay

muscat of Alexandria, roditis

Split and roast, served plain or with pasta

Jack Creek farm

With grilled asparagus, sour Myconian cheese, and hazelnut. Topped with cranberry vinaigrette

With pickled mustard seeds, creamy Geremezi cheese with paprika from Epirus and truffle vinaigrette

With Santorinian Fava beans, spring onions and cherry tomatoes confit

With Gravlax Salmon, shallot, lemon, brick and poached egg yolk served with horseradish mayonnaise

Grilled Sardines with oregano, sobrasada sausage and grilled red peppers

With sea urchin, samphire salad, fish roe mousse and tobiko. Topped with wasabi vinaigrette

With saffron flavoured aioli, braised fennel with crushed red hot pepper flakes and salsa verde

With spinach mousse and Feta cheese siphon

Seared tuna, sesame brittle and aji amarillo sauce served with fresh rocket salad, mango and poppy seeds topped with honey-ginger vinaigrette

With creamy Parmesan sauce and fresh truffle

Whole grilled fish served with extra virgin olive oil and lemon

Gin, chambord, thyme liqueur, fresh lime juice, simple syrup, raspberry jam, lavender bitter (egg white)

Premium gin, pink grapefruit, lime, passion fruit, purée, spicy syrup

Tequila reposado, thyme liqueur, grapefruit sugar oils, grapefruit soda