Studio Mediterranean reopens at the Montage resort in Southern California, led by Chef Dennis Efthymiou. The restaurant serves a high-end Greek seafood menu, featuring fresh fish flown in globally and locally sourced ingredients. Dishes range from house-baked pita spreads and charred octopus to whole grilled seafood like Greek branzino and Maine lobster. Unique offerings include salt-baked branzino and Spanish carabinero prawns. Sides and desserts complete the menu, with a baklava ice cream sundae and a medjool date tart. The restaurant opens to the public on October 10.
Studio Mediterranean, located inside the Montage resort, offers a high-end Greek seafood menu created by Chef Dennis Efthymiou, featuring fresh fish and locally sourced produce.
Dishes include spreads with house-baked pita, keftedes, charred octopus, and whole seafood like Greek branzino and Spanish Dover sole, priced between $52 and $88 per pound.
Unique offerings include salt-baked branzino for $165, Spanish carabinero prawns for $95, and inventive options such as black cod with turmeric butter.
Desserts feature a baklava ice cream sundae and a medjool date tart, showcasing Mediterranean flavors, served in the picturesque coastal setting of Southern California.
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