to begin...
Sea Bass
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fennel cured sea bass with confit fennel, pickled cuucmber, kefir and citrus
Saganaki
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sheeps milk pan fried in black sesame and kataifi pastry with grape chutney and hot honey
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Beetroot
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smoked beetroot tartare, miso toasted seeds, labneh and truffle oil
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Leeks
rosemary and white bean puree, confit leek, and truffle cashew cream with frizzled leek tops
Crab
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our crab doughnut with taramasalata, capers and chilli oil
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Mussels
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kerelan style mussels cooked in lemongrass, ginger and curry leaves with a coconut cream broth
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...to follow
Lamb
oven baked flatbread, tzatsiki, and crispy lamb topped with pickles, fresh herbs, tahini cream and homemade fries (plant based option available)
Burger
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our bhaji black burger; steamed black bao bun, crispy onion bhaji, fennel slaw and curry leaf aioli with a watermelon hot sauce
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Gnocchi
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homemade gnocchi with confit leeks, marinated artichokes, toasted hazelnuts and truffle cashew cream
Moussaka
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our vegan moussaka comprises a rich lentil and mushroom ragu, braised aubergine, potato fondant and cashew becahmel
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Red Mullet
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butterfly red mullet with courgette spaghetti, tomato, capers and green olives with pine nuts and basil
Snapper
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steamed fillet of snapper with a ragout of baby vegetables and mixed shellfish with a sauce of greek saffron and assyrtiko wine​
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...to finish
Apricots
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meringue nests with poached and grilled apricots, rosemary pastry cream and toasted almonds
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Yoghurt
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semifreddo of greek yoghurt with loukoumades in a saffron rosewater syrup, with tahini honey cream
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Portokalopita​
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traditional greek orange and filo cake served with a salted vanilla bean and thyme gelato
Chocolate
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dark chocolate and black garlic delice with cherry sorbet, fresh cherries and chocolate hazelnut crumble
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Risogalo
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a chilled greek rice pudding flavoured with star anise, cinnamon and cardamom with maple granola, poached pear and pear sorbet
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Lemons
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italian meringue lemon cheesecake, rosemary shortbread crumb, homeamde honycomb and lemon curd
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