Saganaki Cheese with Ouzo Sauce

Choose casual or upscale, sushi or Italian, inside or alfresco under the stars. With up to a dozen specialty restaurants and an array of bars, lounges, and clubs, every experience is one-of-a-kind. Our menus, crafted by Michelin-starred chef Cornelius Gallagher, are inspired by, and locally sourced from, the amazing regions we visit.

Ingredients for Ouzo Sauce

• 3 cups Ouzo liquor
• 1½ cup lemon juice
• 4½ tsp. flour
• 3 oz. butter cubes
• Salt to taste

Ingredients for Saganaki Cheese

• 2 cups grated Kefalotyri cheese
• 1 pinch fried parsley leaves

Preparation for Ouzo Sauce

• In a medium rondo, make a roux with butter and flour, when roux is well cooked, add liquor and flambé, cook until flame stops and all alcohol evaporates.
• Add lemon juice, seasoned to taste. Reduce until desired consistency.

Preparation for Saganaki Cheese

• Grate the kefalotyri cheese.
• Place into cast iron and reserve.
• Heat in the oven set at 300C for 4 minutes.
• Add two tablespoons of the sauce.
• Garnish with fried parsley, lemon wedges and serve immediately with toasted bread on an appetizer plate.