At SIMUL we create our tastes based on fresh raw material and the creativity of the day.
CHEF NIKOS THOMAS
Our
philosophy
In gastronomy, in-situ refers to the art of cooking with the available raw materials depending on the season or the time you cook.
MENU
Cold/Raw dishes
| Tomato Salad |
| variety of tomatoes/strawberries/greek salad broth/cucumber sorbet...........12,00€ |
| Crab Caesar |
| Soft shell crab/ mixed greens/ Caesar sauce/ dashi/ quail egg......................14,00€ |
| Catch of the day |
| Tartare Olive lemon cream /pine oil /tapioca / bottarga...........(price depends of the fish) |
| Red Mullet Carpaccio |
| Smoked eel/ bloody Mary/ fish roe...............................................................17,00€ |
| Beef Tartare Hunkar Begendi |
| Beef streak/eggplant/goat cheese/ herring egg..............................................15,00€ |
Appetizers
| Eggplant |
| Grilled eggplant/ soya sauce/ molasses / nivato cheese/ Florini's peppers/ honey seasame bar.............10,00€ |
| Grilled Squid |
| Parsnip/ peas / chorizo chutney / coconut milk / coriander...........................14,00€ |
| Chickpeas |
| Beef marrow/ crayfish...................................................................................16,00€ |
| Beef Oxtail |
| Beef oxtail croquette/ bechamel / eggplant cream........................................15,00€ |
Main dishes
| Cauliflower Ravioli |
| Cave gruyere / hazelnut / celery / gruyere cheese consomme..............16,00€ |
| Rooster |
| Red wine sauce/ frumenty/ cheese from Naxos......................18,00€ |
| Iberico pork chop |
| Polenta / shallot puree/ mustard leaves / tomato crust with prosciutto.................22,00€ |
| Young goat |
| Artichokes / asparagus/ cured.................20,00€ |
| Catch of the day |
| Topinambur / asparagus /Bloody Mary................(price depends of the fish) |
| Special beef cuts |
| Potato terrine / coleslaw salad/ smoked eel / hollandaise sauce................(price depends of the fish) |
Desserts
| Caramel / Pineapple |
| Vanilla Sabayon / Caramel Cremeux/ Pineapple sorbet.............9.00€ |
| Chocolate and Coconut tart |
| Pate sablee/ Chocolate cremeux / coconut mousse/chocolate ice cream................10,00€ |
| Apple/ Rose |
| Apple compote/ vanilla patisserie / walnut tuile/rose ice cream..................9.00€ |
NIKOS THOMAS
The chef
The chef is Nikos Thomas, a young man with a lot of love for cooking.
