14/10/2026
As we get into the depths of autumn, we naturally find ourselves craving comforting food and wholesome routines. Our executive chef Pash and his team have created a mouthwatering seasonal menu, filled with hearty, vibrant dishes, combining traditional Greek cooking and seasonal British ingredients. Here are just a few of the latest additions.
Delica pumpkin ravioli is perfectly accompanied with silky, creamy stracciatella & walnut butter with added walnuts for a little bit of crunch.
Stone baked sourdough flatbread with Turkish figs, Aleppo chilli honey, feta & pine nuts
Hortopita- a traditional Greek filo pie. Our version is filled with rainbow chard, aromatic herbs, sultanas and walnuts. Served on a bed of warm, slow cooked vegetables with fresh mizithra cheese.
Yiouvarlakia avgolemono- these traditional Greek meatballs are packed with freshness of dill and lemon sauce, cutting through the richness of the meat. Avgolemono, meaning egg-lemon, giving this dish its creamy white colour.
New season wild mushrooms with brown butter, aged Cornish Gouda & and egg yolk.
Stuffed peppers, a dish found in many Greek tavernas. Or wood roast Romero peppers are filled with slow cooked lamb shoulder & sultana freekeh, served on top of a punchy, garlicky tzatziki and plenty of fresh herbs.
An autumn salad of radicchio, Muscat grapes, ember roast beetroot, hazelnuts & goats curd.
