Cooking is a Philosophy is OPA’s story in 220 pages. It’s a guide to Greek cooking, its ingredients and culture, with recipes for mezes, mains, and desserts.
MENU
DESTINATIONS
Saint-Tropez Menu
SHARING
COLD STARTER ASSORTMENT
Olives, tzatziki, tirokefteri, OPA hummus, Greek salad, beetroot salad and pita bread
COLD STARTERS
PITA (g) (v)
grilled pita, olive oil and oregano
CRISPY BREAD (g) (v)
Crispy Wholewheat Flatbread
OLIVES
Greek marinated olives, orange, chili
TZATZIKI (d)(v)
Greek yogurt, cucumber, roasted garlic, olive oil
TIROKEFTERI (d)
chili, feta, red peppers
HUMMUS (d) (n) (s)
Tahini, olive oil, pine nuts
OPA HUMMUS (d) (n) (s)
tahini, olive oil, pine nuts
MARINATED BEETROOT (g) (vg)
marinated beetroot, mandarin vinaigrette, dill
TUNA TARTARE (d) (g)(f)(s)(sy)
tuna, black truffle, Greek yogurt, confit shallots, crispy Koulouri
Extra truffle 5g
Extra caviar 25g
TOMATO CARPACCIO (d) (n) (v)
mixed heirloom tomatoes, Graviera cheese, tomato-chili dressing
BEEF CARPACCIO (d)
seared wagyu beef, carob vinaigrette, kefalotyri cheese, capers and confit shallot relish
SALADS
OPA SALAD [d/g/n/sy/v]
romaine lettuce, fresh herbs, roasted pine seeds, pumpkin seeds, feta, avocado dressing
GREEK SALAD [d/m/v]
heirloom tomatoes, cucumber, red peppers, red onions, Kalamata olives, feta, capers, oregano vinaigrette
CAVIAR KASNODAR
GOLDEN IMPÉRIAL 50g
GOLDEN IMPÉRIAL 125g
GOLDEN IMPÉRIAL 250g
HOT STARTERS
GRILLED HALLOUMI (v) (d) (n)
grilled halloumi, brown butter, grape molasses dressing
LAMB KEBAB [d/g/n]
lamb kefta, spicy tomato sauce, garlic yogurt, pistachios
FLAMBEED SAGANAKI (d) (n) (v)
Kasseri cheese, fig jam, oregano, walnut, metaxa
CALAMARI KALMAKI [sf]
grilled calamari, lemon sauce, parsley Florina pepper jam
MARINATED GRILLED OCTOPUS [d/sf/sy]
grilled marinated octopus, potato emulsion, tomato dashi, chili, green olive
FROM THE STONE OVEN
CHEESE PEINIRLI
three cheeses, eggs
TRUFFLE PEINIRLI
Three cheeses, egg with truffle
MAIN DISHES
MIXED GRILL [d/g/m/sy]
chicken Kontosouvli, Prime Angus beef, marinated lamb chops, pita stuffed with kefta, grilled vegetables, crispy potatoes
LAMB CHOPS [d/sy]
marinated lamb, cucumber, tzatziki
SEABASS FILLET [d]
sea bass, roasted potatoes, brown butter, olives,capers
WHOLE ROASTED SEA BASS [d/f]
+/- 1kg roasted sea bass, grilled tomatoes, Kalamata olives, capers, parsley, lemon
SALMON FILLET [d/f/g]
salmon, artichokes, traxana, fennel pollen, Assyrtiko cream sauce
CHICKEN KONTOSOUVLI [d/g]
chicken Kontosouvli skewer, potato chips, tzatziki, grilled peppers, hariss
BLACK ANGUS STRIPLOIN STEAK [d]
beef striploin black angus, feta, confit shallots, veal jus
GRILLED TIGER PRAWNS [sf]
grilled tiger prawns, roasted red peppers,
KHUSSA [d/vg]
mini zucchini garnished with summer vegetables, tomato sauce, garlic yogurt, feta
SEAFOOD ORZO [d,s]
mixed seafood, spicy tomato sauce, orzo
EXTRAS
CRISPY GREEK-STYLE POTATOES, FETA [d]
crispy Greek-style potatoes, feta
GRILLED VEGETABLES
grilled vegetable
GRILLED BROCCOLINI
grilled broccolini seasoned with spicy butter
DESSERTS
OPA BAKLAVA SUNDAE [d/g/n]
crispy phyllo cup, pistachio cream, caramel, Greek yogurt ice cream, pistachios
WATERMELON PANNA COTTA AND GREEK YOGURT [d]
watermelon and Greek yogurt panna cotta
PAVLOVA [d/g/n]
greek yogurt, red fruits
YOGURT ICE CREAM, HONEY, AND NUTS
greek yogurt ice cream, honey, walnuts
BASKET OF FRESH FRUITS
fresh fruits basket
ICE CREAM & SORBET
ice cream & sorbet selection
All Menus
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OPA Book
OPA Book
Cooking is a Philosophy is OPA’s story in 220 pages. It’s a guide to Greek cooking, its ingredients and culture, with recipes for mezes, mains, and desserts.
It’s a reflection of our belief in togetherness, hospitality, and the traditional dining experiences that have made OPA a symbol of authentic Greek culture.