Breads & Crudités

Potato pita cooked on the hearth | 3.5
Market crudités | 10

Dips

Smoked aubergine & roasted garlic | 6
Tzatziki & black olive oil | 6
Tarama & carob rusks | 6

Spiced feta & marinated sweet peppers | 6

Grazing

Spanakopita pastel de nata | 4.5
Mussel saganaki, toasted bread & vine leaf | 6

Our souvlaki skewer cooked over the embers served with prunes, radicchio & sour apple | 8/9

Choice of celeriac or pork pluma

Crudo

Maldon oyster, turnip & jalapeño | 5

Cured Cornish mackerel, fermented cabbage, apple & crimson basil | 14

Sea bream, green olives & caper leaves | 22

From the Fire

Overnight beetroots, anthotyro, blackberries & everything bagel spice  | 18

Orkney scallop, warm spices & smoked avgolemono  | 22

Whole charred aubergine, tomato stew & smoked mizithra | 25

Barbequed octopus, spiced red wine & yellow split pea | 28

John Dory cooked on the bone, hazelnuts & Jerusalem artichokes  | 38/105

Choice of 250g or 1.5kg

Norfolk Black chicken, wild mushrooms & ancient grain risotto | 38

Suckling pig cooked over flaming myrtle, “Mykonian” style sausage, crackling,

chickpea stew & burnt clementine chutney | 75/125

50-day-aged Angus beef ribeye, smoked marrow & crushed herbs | 55/100
Choice of 300g sirloin or 700g ribeye

Whole flame-kissed lobster, crispy claw, mussels, fennel & roasted tomato orzo | 95

Dorset lamb cooked over alder wood, lamb fat flatbreads, smoked anchovy yoghurt & moussaka | 37/70/140

Sides

Crispy layered potato & skordalia | 10

Smoked cauliflower, sheep’s milk labneh & sunflower seed hummus  | 10

Charred hispi cabbage, black truffle & graviera cheese | 10

Bitter leaf & Marcona almonds salad | 10

Sample menu only. Subject to change.