Sirene Beach by GAIA Unveils New Seasonal Menu

An oyster and caviar experience shaped by setting and luxury

Along J1 Beach, where the sea sets the pace and afternoons stretch easily into evening, Sirene Beach by GAIA introduces a new seasonal chapter focused on precision, restraint, and the pleasures of the table. The launch of its Oyster and Caviar Experience arrives alongside a refreshed menu that leans into Mediterranean clarity, allowing ingredients, setting, and rhythm to guide the experience.

The new Caviar and Rock Experience places caviar and oysters at the centre of the offering, presented with a sense of confidence that does not overstate itself. A curated selection of premium caviar includes Kaluga, Beluga, and Ossetra, offered in serving sizes ranging from 125 grams to 500 grams. The approach is straightforward and deliberate, inviting guests to choose according to appetite and occasion rather than formality.

Oysters sourced from Italy, France, and Ireland follow the same philosophy. Each variety brings its own character, from sweet and tender to clean and mineral driven. Accompaniments are kept focused, allowing for variation without distraction. Tomato juice with tabasco and vinegar offers depth, lime with shallots, tabasco, and yuzu brings brightness, and red wine vinegar with shallots remains a classic constant. The experience is designed to unfold slowly, best enjoyed with time and conversation.

For those who prefer a composed introduction, two platters offer a clear entry point. The Ola platter presents six oysters alongside caviar cones, while the Ap’ola platter expands the experience with twelve oysters and Kaluga caviar. Caviar Bites, including Bluefin Tuna Caviar and a brioche based caviar toast with mascarpone and Baeri caviar, add texture and contrast without shifting the focus.

The refreshed menu continues this sense of balance. Raw starters highlight clean flavours and careful sourcing, from the Trilogia Carpaccio of bonito, tuna, and carabineros to a langoustine tartare layered with pistachio, chilli, and onion. Kagiana Carabineros, served with eggs, tomato, basil, and toasted bread, sits comfortably alongside a savoury chicken pie that feels grounded and familiar.

Mains follow with dishes designed for depth rather than drama. Baby Goat Orzo, slow cooked and finished with Graviera cheese, offers warmth and substance, while lighter options suit those moving between table, pool, and shoreline. Baked red prawns scented with rosemary, garlic, paprika, and lemon, an avocado and feta spread, and a sashimi selection of bluefin tuna and yellowtail maintain the menu’s focus on freshness and restraint. A premium seafood platter brings together carabineros, tuna, bonito, scallops, and select additions for sharing.

Families are considered with a dedicated children’s menu that favours simplicity and familiarity, including chicken skewers with lemon oil, tomato linguini, and parmesan linguini. Desserts close the experience without excess. An Alphonso mango cheesecake offers a clean, refreshing finish, while the Sirene tiramisu remains a steady favourite.

This season at Sirene Beach by GAIA is defined by ease. Long lunches give way to late afternoons, plates arrive without urgency, and the setting does much of the work. With its new Oyster and Caviar Experience and a menu shaped by Mediterranean sensibility, Sirene continues to position itself as a place where dining follows the natural rhythm of the sea rather than the clock.

Reservations can be made directly through Sirene Beach by GAIA.