Fresh seasonal fruit skewers sprinkled

with berries and nuts.

Fresh white and black grapes.

Tomato, feta, olive skewers.

Carrot, cucumber, pineapple batons

drizzled with tzatiki in a short glass.

Coconut milk fried cauli pops served on a cauli olive dip.

Crumbed risotto balls served with a basil pesto.

Seeded baguette topped with Caprese

salad – mozzarella balls, roasted tomatoes, olive tapenade.

Spinach and feta phyllo triangles (Spanakopita).

Dolmades.