I have been eagerly waiting for watermelons to come back into season so that I could return to this dish with all the new tricks that I have acquired over this past year. We charred the fillets to perfection and then brushed them with maple syrup, lime and oil. The toppings include authentic organic feta made from the milk of free roaming Spartan goats that graze on wild growing shrubs of the mountains of Parnonas and Taygetos. Garnished with dainty rolled shavings of locally grown Lebanese cucumbers, micro herbs and perfectly ripe yellow cherry tomatoes - this one of my favourite dishes to date and definitely one that I am the most proud of! *You can request this as part of our “Feast Menu” this summer when booking one of our Dining Experiences.* Thank you @amos_ceramics for the gorgeous handmade ceramics, and to @fincasonru for the dream dinner setting.