TORONTO — estiatorio Milos Toronto has introduced its new all-day, four-course tasting menu inspired by the personal Sunday tradition of Milos founder and visionary, chef Costas Spiliadis.
Every Sunday for decades, chef Spiliadis has gathered his children and grandchildren to share a meal he prepares, offering them an authentic taste of Greece and home, just as he experienced growing up. That tradition now comes to the restaurant in the form of a robust, curated dining experience available on Sundays only from noon until close.
The “Family Sunday” meal is offered for $85 per person and includes a variety of signature Milos favourites and some new delicacies, many of which began as Sunday family staples in chef Spiliadis’ own kitchen. Wine pairing is available.
Guests will choose from a variety of options per course:
Course One
- Fried Calamari & Sepia: calamari and sepia, lightly fried, Greek tomato salad
- Grilled Octopus: sashimi quality Mediterranean octopus, fava, Sheppard pepper
- Raw Fish Platter: salmon tartar, tsipoura sashimi, lavraki ceviche
- Meze Platter: tarama, htipiti, dolmadakia, kefalograviera, olives, pita
Course Two
- Green Salad: hearts of romaine, dill, spring onions, manouri cheese
- Grilled Vegetables: Holland peppers and wild mushrooms
- Loukaniko Meze: Greek sausage, gigantes, saganaki
Course Three
- Whole Dorade, royal grilled, steamed seasonal vegetables
- Faroe Islands Salmon, served with Piazzi-style beans
- Open Face Pulled Lamb Sandwich: pita, tzatziki, red onion, parsley, tomato, Greek fries
- Seafood Pasta: calamari, clams and mussels in a white wine sauce
Course Four
- Karydopita: traditional Greek walnut cake served with vanilla ice cream
- Seasonal market fruit
“Sundays have always been very special in our family, and we wanted to share the spirit of our family Sundays at Milos,” says chef Spiliadis. “It’s not just about the food, it’s about making time for one another, celebrating our heritage, and creating meaningful memories around the table. There is nothing I enjoy more than sharing food with the people I love most, and I’m very proud to extend my family’s tradition with our extended Milos family.”
