The cold months have arrived, even in Greece. The beaches are replaced by gathering at tavernas, estiatoria and warm fireplaces with family and friends. Chestnuts are being gathered, the aroma of quinces wafts through the home and the slaughter of the pig will take place in many towns.

I'm ecstatic about cooking a dinner that will echo the tastes and aromas of Greek Christmas...Christougenna.

As always, there will be homemade bread at the tables. Three mezedes from sea, forest and farm: baked oysters ala Greque, warm medley of olive oil poached mushrooms with roasted garlic and cheese and finally...Kreatopita (meat pie) made with hand-opened phyllo pastry.

Our next course will be a creamy artichoke and potato soup followed by one of my favourites...Lahanodolamdes (cabbage rolls) in Avgolemono sauce.

The main course will be slow-roasted pork served with smashed roast potatoes with a sprinkle of smoked paprika from the horio.

As always, dessert is a surprise but I will also have some Kourabiedes and Melomakarona to help set the Christmas mood.

Greek wines will be served for each course, paired with care by Steve Kriaris and Kolonaki Group. I have a few surprises in store for you throughout the night and I hope you will join me on Tuesday, December 11th.

Tickets for full dinner plus wine-pairings for the entire dinner is $80.00 (plus handling fee).

Payments will be accepted through PayPal but those wishing to use credit cards may still click onto the PayPal page which allows you a credit card payment option.

*No menu substituions