Elais is a name inspired by legends; she was the princess of Delos,

granddaughter of Apollo, the God of all Light for Greece of Ancient

times. She had a magical ability to make olive trees grow, blossom
and bear fruit at will. A flavourful story with its vibrant, authentically
Greek menu and a wine list featuring local and international terroirs,
Elais restaurant embodies the laid-back Mediterranean spirit, with
standards as high as its elevated seaside spot.
 - E L A I S FA M ILY S T YLE M E NU -
85 / pp

G las s of O uz o o r T s i p o ur o

STA RT E RS
(V) Mez z e P lat t e r G r eek S a l a d
Stuffed vine leaves / Vine-ripened tomato, cucumber,
eggplant dip / spicy cheese peppers, olives, onion with
spread / Mykonian Louza / barrel-aged feta and caper
tzatziki and Kalamata olives Oct o p us C a r p a c c i o leaves
- Homemade pita bread Thin-sliced octopus with
pickled artichokes and “ K ef t ed a ki a ”
light parmesan sauce Grilled meatballs, spicy tomato
Calam ar i
Fried calamari, semolina crust sauce, gaufrette potatoes,
and Greek saffron aioli strained yoghurt, mint oil

M A IN D IS HE S
G yr os S h r i m p S a g a n a ki
Chicken gyros with Cypriot Prawns in spicy tomato sauce,
pita bread, tomato and onion salad crumbled feta cheese and ouzo

M ou s s ak a G i o uv et s i
With our very own Orzo pasta with slow cooked beef
Santa Marina’s recipe stew in a flavourful tomato sauce

D E S S E RT S
Elais Choco Ambrosia
Chocolate cream, praline Namelaka yoghurt,
feuilletine, salted caramel, caramelised pecan, honey, F r ui t p l a t t er
Madagascar vanilla yoghurt sorbet
ice cream
 - STA RT E RS -

Br ea d s & D i p s
Freshly baked sourdough bread with dips 4 / pp

G r e ek M ez z e P l a t t er
(V) Stuffed vine leaves / eggplant dip / spicy cheese spread /
Mykonian Louza / tzatziki and Kalamata olives 32
- Homemade pita bread

Ta r a m o s a l a t a
(GF) Greek fish roe dip, bottarga flakes, olive oil, lemon 18

Gazpacho
(V) Tomato gazpacho, croutons, basil oil 18

Bottarga
Bottarga from Mesolongi, olive oil butter with lemon, new potato salad 34
 F is h C a r p a c c i o
(GF) Finely sliced sea bass, Chios mastic olive oil, citrus sauce 28

L angous t i n e C a r p a c c i o
Langoustine carpaccio with citrus dressing 44

Oct o p us C a r p a c c i o
Thin-sliced octopus with pickled artichokes and light parmesan sauce 30

B eef Ta r t a r e
Prepared tableside 40
 - S A LA DS -

G r eek
(V) (GF) Vine-ripened tomato, cucumber, peppers, olives, onion
with barrel-aged feta and caper leaves 24

M y ko n i a n
(GF) Mixed greens, watermelon, soft local cheese, figs and louza, orange sauce 24

Bul g ur Wh ea t
(V) Mediterranean bulgur salad with vegetables, apple cider vinegar and mustard dressing 22

H um mus
(V) (GF) Avocado hummus, summer vegetables, crispy pita bread 20

Prawns
Marinated prawns, melon, avocado, mango, summer leaves, mint dressing 36
 - H OT A P P E T IZE RS -

Calamari
Fried calamari, semolina crust, Greek saffron aioli 26

Shr i m p S a g a n a ki
Prawns in spicy tomato sauce, crumbled feta cheese and ouzo 32

K ef t ed a ki a
Grilled meatballs, spicy tomato sauce, gaufrette potatoes, strained yoghurt, mint oil 24

F et a c h ees e
Baked feta cheese with figs, honey & pistachio nuts 20
 - PA S TA -

M y ko n i a n
(V) Bucatini pasta with spicy cherry tomato sauce, olives and soft local cheese 26

G i o uv et s i
Orzo pasta with slow cooked ossobuco in a flavourful tomato sauce 34

F rut t i d i M a r e
Spaghettini vongole, clams and mussels with white wine chili garlic sauce 38

Lo b s t er
Aegean lobster pasta in tomato, bisque sauce 220 per kilo

*Available gluten-free pasta

 - MAIN COURSE -

G em i s t a
(V) (GF) Stuffed tomatoes and peppers with rice, raisins,
fresh herbs, feta mousse, pistachio powder 25

M o us s a ka
Santa Marina signature recipe 28

Gyros
Chicken gyros served with Cypriot pita bread, tomato and onion salad 28

La m b
Baked shoulder of lamb with garlic, thyme and vegetable ratatouille for 2 78

Tur b o t
Baked turbot in a clay pot with potatoes, tomato, fresh herbs 48
 - FR OM T HE G R ILL -

G r o up er
Grilled grouper fillet with local greens 54

T i g er P r a w n s
Tiger prawns with garlic–parsley sauce 54

B eef F i l l et
Roasted Black Angus fillet, mashed potatoes, mixed vegetables, herb sauce 450g For 2 95

G r i l l ed C h i c ken
Grilled chicken paillard, watercress salad, avocado yoghurt sauce 28

F r e s h F i s h & S h el l f i s h
Catch of the day grilled or in a salt crust 150 per kilo

Langoustine 170 per kilo

Calamari 100 per kilo

Mediterranean Lobster 220 per kilo

King Crab Legs 270 per kilo

 - S ID E DIS HE S -
Homemade Mashed Potatoes 14

(V) Fried Matchstick Potatoes 14

(V) Steamed Basmati Rice 10

(V) Local Greens (Vlita or Armyrikia) 14

 - DE S S E RT S -

Ambrosia
Namelaka yoghurt, caramelised pecan, honey, yoghurt sorbet 22

Tiramisu
Coffee and mascarpone cream, Greek coffee syrup and coffee ice cream 24

El a i s C h o c o
Chocolate cream, praline feuilletine, salted caramel, Madagascar vanilla ice cream 26

C h er r y La d y
Gianduja, cherries and grue de cacao 24

I c e C r ea m s
Variety of ice creams and sorbet 10 per scoop

F r ui t s
Fresh seasonal fruits 25
 EXECUTIVE CHEF: STATHIS THERMOS
Please inform our service staff of any food allergies.
The dishes signalled in (V) are proposed as vegetarian choices.The dishes signalled in (GF) are gluten-free.
Taxes are included. All prices are in Euro.