Originating in Montreal and with outposts in New York, Athens, Las Vegas, Miami and London, the restaurant offers the elegant simplicity of dining seaside in Greece. Be transported to an urbane dining room in Athens - with lofty six-metre high ceilings and Greek marble floors, sliding floor-to-ceiling glass doors on both sides of the restaurant pull back to reveal a central platform, which seats guests at the heart of the bustling open show kitchen alongside a raw bar and several private dining rooms. Expect family‐style sharing of dishes, while cooking philosophies are focused on perfecting the preparation of the freshest ingredients, sourced from around the world. Featuring fresh catch daily, diners hand-select their favourites from the display before being either grilled or baked in sea salt – a Milos signature.
Open daily for lunch and dinner.
Something fishy, seafood suppers
The Milos special, a tower of paper-thin, crispy fried zucchini and eggplant slices over rich, house-made tzatziki and Greek saganaki cheese, grilled octopus and the tomato salad and astakos, the beloved classic - a whole lobster sautéed in traditional Greek spirit amber metaxa, placed on top of a bed of fresh pasta in a light tomato sauce.