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“Partager un repas autour d’une table nous rassemble et enrichit notre expérience culinaire” – Costas Spiliadis
MILOS FRESH FISH AND SEAFOOD
Your Captain will be happy to guide you through our fish market explaining the varieties, origin and taste of today's selection of fresh fish and seafood
Oysters
Seasonal from the UK, Ireland and France
Caviar
Served with blinis and condiments
RAW FISH
Magiatiko, Mediterranean Hunter Fish
Sashimi — lime zest and juice, red and green chili, breakfast radish, micro herbs. Tartare — lime zest and juice, red and green chili, cucumber, micro herbs
Tuna, Bigeye AAA Quality
Sashimi — yuzu kosho, dill, extra virgin olive oil. Tartare — orange, micro basil, Serrano chili
Salmon, Faroe Islands
Sashimi or Tartare - fresno chili, shallot, basil
Loup de Mer, Ionian Sea, Greece
Ceviche - fresh Mediterranean wild herbs, Kastoria beans, feta
Tasting of Raw Fish
Our chefs' selection for today (for 2-4 persons)
CURED FISH
Curing fish first appeared in Ancient Greece and has been since, in many cultures, a method of preserving it or enhancing its taste
Salmon
Tsar Nicolai cut smoked salmon, Balik style, Scotland
Avgotaraho
world's best, gently cured roe of the renowned Messolongi grey mullet
Eel
hot smoked, Netherlands
WHOLE FISH AND SEAFOOD
priced per kg
Grilled
Fagri, Balada, Loup de Mer, Tsipoura, St. Pierre, Dover Sole, Turbot, Cherna, Synagrida, Steira
Baked in Sea Salt
(minimum 2kg) Loup de Mer, Milokopi, Rofos
Ahnisto or Kakavia
(poached with vegetables) Scorpena, Rofos, Caponi
Small Fried Fish
Barbouni, Anchovies, Sardines, Maridaki, Lethrini
Lobster
Deep Sea Bay of Fundy, Nova Scotia Grilled and served with hand-cut fried potatoes, Astakomakaronada, lobster pasta Athenian-style
Langoustine
Scotland, extra extra large, simply grilled
FISH FILETS
Bigeye Tuna
sashimi quality, beets and scordalia
Faroe Islands Salmon
Santorini piazzi-style beans
MILOS CLASSICS
Milos Special
Lightly fried courgette and aubergine tower, kefalograviera cheese and tzatziki
The Greek Spreads
Taramosalata, tzatziki, tyrokafteri, served with raw vegetables and grilled pita
Courgette Flowers
Stuffed with three cheeses and fresh mint, lightly fried
Holland Peppers
Grilled red, yellow and orange peppers, extra virgin olive oil and 25y aged balsamic vinegar
Octopus
Grilled sashimi quality Mediterranean octopus with Santorini fava
Fresh Calamari
Lightly fried
Cornish Grilled Calamari
Stuffed with three cheeses and fresh mint
Fresh Mediterranean Cuttlefish
Grilled, served with black ink risotto
Wild Red Madagascar Shrimp
Served with fennel and radicchio
Carabineiros
Spanish crevette royale, served with a shot of sherry to shoot the head
SALADS, VEGETABLES, LEGUMES
Greek Salad
Vine ripened tomatoes, cucumbers, olives, onions, peppers, Greek barrel-aged feta and extra virgin olive oil
Romaine Salad
Dill, spring onions, manouri cheese and Milos dressing
Chef's Selection of Grilled Vegetables
Aubergine, zucchini, fennel, peppers, mushrooms, mint yogurt and mastello cheese
Steamed Wild Greens
Stamnagathi, vlita, dandelion with extra virgin olive oil and lemon
Selection of Beetroots
Roast beets with white balsamic vinegar and extra virgin olive oil
FAVA Santorini (PDO)
Known on the island as lathouri (yellow split peas), slow cooked with extra virgin olive oil and lemon, topped with French shallots and herbs
Gigantes
Slow cooked in a rich tomato sauce until perfectly creamy and tender
MEAT
Lamb Chops
Grilled spring lamb chops, served with Greek fried potatoes
Filet Mignon
USDA prime, served with Greek fried potatoes
Rib Eye
USDA prime, served with Greek fried potatoes
SIDE DISHES
Yukon Gold Greek Potato Salad
Greek Fried Potatoes
Tzatziki
Englouvi Mediterranean Lentils
Seasonal Steamed Vegetables
£45.00 for 3 courses | Monday-Friday from 12 p.m.- 3 p.m. (Except Bank Holidays)
FIRST
GREEK MEZE PLATE
Tzatziki, taramosalata, htipiti, toasted pita and raw vegetables
Sashimi quality Mediterranean octopus and Santorini yellow split pea fava
CALAMARI
Vine ripened tomatoes, cucumbers, olives, onions, feta cheese, extra virgin oil and sea salt*
GRILLED OCTOPUS
SECOND
DORADE ROYAL
Grilled Mediterranean Sea bream with steamed crown broccoli
SALMON
Faroe Islands sustainable organic salmon served with Santorini piazzi style beans and steamed broccoli
LOBSTER PASTA
Eggplant, zucchini, peppers, oyster mushroom, hen of the woods, mint yogurt and Akawi cheese
ORGANIC CHICKEN ON A SKEWER
Simply grilled
DESSERTS
KARYDOPITA
Lobster Athenian pasta in a light house-made tomato sauce (additional £45)
YOGURT MARTINI
MILOS’ FAMOUS BAKLAVA ICE CREAM
Walnut cake scented with orange and spices
DESSERT
Baklava
Layered filo with pistachios, walnuts, almonds, honey and cinnamon
Karidopita
Classic London Dry Gin with perfect balance of citrus, juniper and spice
Ekmek Kataifi
Shredded filo layered with custard and Chantilly cream, topped with pistachios
Cheesecake
With Xinomizithra cheese
Yoghurt with Honey
Our own strained yoghurt with thyme honey from Kythira
Yoghurt with Spoon Sweets
Our own strained yoghurt with today's selection of spoon sweets
Seasonal Fresh Fruit
(For 2, 4 or 6 persons)
Ice Cream or Sorbet
Choice of 3 scoops. Today's selection of homemade ice cream or sorbet
Selection of Greek Cheeses
(For 2, 4 or 6 persons) Served with rodozahari
DESSERT WINES 7.5CL
Muscat, Samos, Greece 2013
Mavrodaphne, Parparoussis, Greece 2004
World's first vodka naturally infused with caviar, made from high-quality Dankowski Diamond rye and filtered twice over with a silky texture and incredibly pure taste
ORGANIC, WILD AND NATURALLY GROWN HERBAL INFUSIONS & TEAS
CHAMOMILE (Matricaria recutita), 2021 Harvest
Naturally grown amongst the olive trees across the Cycladic island of Naxos, Greece. Warming and soothing, with a gentle floral sweetness. Brew time 3 minutes.
GREEK MOUNTAIN TEA (Sideritis), 2019 Harvest
Naturally grown and handpicked from Mount Zas, on the Cycladic island of Naxos, Greece, approximately 800 – 1000MASL. Multi-herbaceous aroma with complex notes of citrus, softwood and spice. Brew time 7-10 minutes.
LEMON VERBENA (Aloysia citrodora), 2020 Harvest
Naturally grown in the alpine areas of northern Naxos around Koronos village, approximately 700-800MASL. Distinctively pungent, with grassy, herbal and refreshingly crisp lemon notes. Brew time 5 minutes.
WILD MOUNTAIN MINT (Mentha Longifolia Var. Lalvar), 2018 Forage
Wild and hand-picked at 1,800MASL on Lalvar Mountain, Armenia. Full bodied, delicate flavour with underlying spice making it a uniquely warming, and elegant. Brew time 5 minutes.
ORGANIC OLIVE LEAF (Olea europaea 'Koroneiki'), 2019 Harvest
Organically grown and handpicked from the Cycladi Farm olive groves of the Spanos family on the island of Naxos, Greece, from trees which are 400 - 600 years old. Full body with distinct, but delicate umami, grassy, green and sweet flavours. Brew time 7-10 minutes.
SINGLE BATCH GREEN TEA (Kamairicha 2021 Ichibancha 2021, Miyazaki Garden Gokase Japan)
This Yabukita varietal kamairicha has lively notes of sweet, roasted vegetables such as sugar snaps, Pak Choi, and chard, with slight popcorn and nutty hints.
Konik's Tail
L'orbe Caviar
GIN
Whitley Neill Connoisseur's Cut
Traditional London Dry Gin with rich juniper and citrus notes
VODKA
Konik's Tail
A small batch of Polish vodka made with three different grains, spelt (the happy grain), rye (the dancing grain) and wheat (the smiling grain)
FLAVORED
Espresso Martini
Konik's Tail vodka, Kahlua, Solo cold brew coffee concentrate