On March 8th, Salt & Fire heads to Tsiakkas Winery for the awakening experience of the vineyards for Spring. We’ve crafted a special menu focused on bold, wood-fired flavours and seasonal ingredients to perfectly complement the winery’s best bottles.

Menu:
Grilled bread, butter and Salt & Fire EVOO
Turmeric infused sourdough bread grilled over charcoal served with aromatic herb butter and our extra virgin olive oil

Beetroots and burned cream
Various baby beetroots, burned cream beetroot jus

Seasonal local asparagus
Grilled with brown butter, asparagus and herbs sauce, creme fraiche

Duck confit and carrot tarte tatin
Confit of duck leg, glazed carrot tarte tatin with brioche amazake and burned citrus jus

Black Angus fillet
USDA Prime from Creekstone Farms grilled over our wood fired grill and served with our signature tripled cooked potatoes and house jus

White chocolate, strawberries and olive oil
Strawberry textures, white chocolate cremeux , olive oil sponge and a commandaria and strawberries coulis


*Drinks not included.