to begin...
Sea Bass
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cured sea bass with caramelised fennel puree, apple, kefir and citrus
Saganaki
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sheeps milk pan fried in black sesame and kataifi pastry with apricot ginger chutney
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Carrots
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miso maple caramelised carrots, whipped feta, toasted seeds
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Leeks
kataifi, confit leeks, and vegan cashew cream cheese with frizzled leek tops
Anchovies
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tomato tartare finished with marinated anchoves and basil
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Taramasalata
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our homemade flatbread stacked with pickled cucumber, radish and whipped taramasalata
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...to follow
Lamb
crispy spiced lamb ragu with harrissa carrot salad, pistachio salsa verde and whipped feta
Bhaji Burger
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our plant based burger, crispy onion bhaji, fennel slaw and saffron aioli with sweet potato fries and kachumber
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Moussaka
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choose between plant based lentil and mushroom ragu or slow braised osso bucco with cashew bechamel, crispy aubergines and greek salad
Snapper
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pan fried snapper with caramelised fennel, pickled fennel and orange salad, courgette and grapefruit beurre blanc ​
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Sea Bass
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wellington of sea bass with a prawn fennel mousse, cockle cream sauce, buttery mashed potato and sauteed spinach
Pita Gyros
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plant based version of the greek fast food, homemade flatbread, whipped hummus, tomato chilli jam, pickld onions and crispy oyster mushrooms ​
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...to finish
Apricots
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meringue nests with jasmine and ginger stewed apricots and rosemary pastry cream
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Portokalopita
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star anise portokalopita (traditional orange and filo pie) with vanilla labneh and honey poached orange
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Baklava​
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ginger marmalade and walnut baklava with pistachio cream
Chocolate
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dark chocolate and hazelnut delice with miso caramel ice cream
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Honey
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greek yoghurt semifreddo with chestnut honey and homemade honeycomb
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Lemons
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italian meringue lemon cheesecake, chamomile shortbread crumb and meringue shards
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