A great dinner at Amanzoe, Porto Heli – where Executive Chef Dimitris Melemenis partnered with one of Greece’s most prominent winemakers, Stellios Boutaris, to present a superb evening’s degustation and wine-pairing.
The food was magnificent – Red Mullet Carpaccio with Greek Caviar, Scallops with White and Green Asparagus, Chestnut Risotto and local Lamb topped by pan-seared Buffalo Tenderloins. Mouth-watering.
The fun part were the wines of Mr Boutaris’ Ktima Kir-Yianni vineyard – 100 year old Family winery upgraded constantly via innovation and investment into Greece’s many grape varieties.
Keep your eye out for their interesting blended, unique dessert wine – Golden Eagle, and a very tidy Red – Diaporos.
Ktima Kir-Yianni is worth a look.
Degustation Menu with Wine Pairing
“Akakies Sparkling” Rose Ktima Kir Yianni
Amuse-gueule
Red Grape with Goat Cheese Cream & Pistachio from Aegina
Ravioli filled with “Arseniko” Cheese from Naxos, Greek Bottarga and Citrus
Traditional “Liopitaki” with “Manaki” Olives & Herbs from our Garden
“L’ esprit du Lac” Ktima Kir Yianni
Red Mullet Carpaccio with Greek Ossetra Caviar
Lime | Raspberry | Rose Pepper
“Droumo” Ktima Kir Yianni
Scallops with White and Green Asparagus
Colorful Bell Peppers Coulis | Rosemary-Basil Olive Oil
“Palpo” Ktima Kir Yianni
Chestnut Risotto with Smoked Black Pig Pancetta from “Olympus” Mountain
Porcini Mushrooms | Chestnut Froth | Thyme Powder
Mandarin Sorbet with Mint and Lemon Balm
“Ramnista” Ktima Kir Yianni
Loin of Lamb from Ermioni in a Roll
Vine Leaf | “Manouri” Cheese/ Dill | Red Grapes | “Ramnista” Wine Jus
“Diaporos” Ktima Kir Yianni
Pan-seared Tenderloin of Buffalo from “Kerkini” Lake
Chicken Liver Parfait | “Kousafi” Compote | Soufflé Potatoes
“Diaporos” Wine Sauce with Honey, Star Anise, Allspice & Pomegranate
“Chrysogerakas” Ktima Kir Yianni
Traditional Homemade “Loukoumades”
Cinnamon Ice Cream
Coffee or Tea with Greek Mignardises
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