Autumn in Provence

Written By Panagiotis Lenakis

An abundant table of Mediterranean harvest flavours — where French finesse meets Italian warmth, Spanish soul, and Greek generosity. Designed for vegetarian sharing, so every plate brings the season to life together.

 

To Start

Warm Goat Cheese Salad

with baked chèvre on toasted baguette with roasted figs, honey, and walnuts

Fresh Crunchy Salad
with grilled artichokes, walnuts, crisp leaves, semi-dried tomato vinaigrette

Provençal Ratatouille Tart

buttery puff pastry with slow-cooked vegetables, thyme, and black olive tapenade

Main Course

Roasted Vegetables (Gemista)

Stuffed tomatoes and peppers baked in the oven, filled with aromatic rice, lemon and herbs.

Pumpkin risotto

Paccheri pasta with wild mushroom Ragù, Aubergine & herbs

slow-braised wild mushrooms, roasted aubergine, garlic, aged pecorino, thyme

Dessert

Tarte Tatin

caramelized apples with buttery puff pastry, served with crème fraîche

Chocolate, Milk & Autumn Plums
Valrhona 70% chocolate sponge, milk-infused ice cream, autumn plum compote

Panagiotis Lenakis
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Family Sunday roast