Sourdough potato pita cooked on the hearth | 3.5
Market crudités; a selection of fresh & pickled vegetables | 12

Smoked aubergine & roasted garlic | 6.5
Tzatziki & black Kalamata olive oil | 6.5
Tarama from Missolonghi & carob rusks | 6.5

Spiced feta & marinated sweet Florina peppers | 6.5

Sheep’s milk labneh, chickpeas & spiced fermented pork | 6.5

Spanakopita pastel de nata | 5

Coal seared prawns, Greek salad & marjoram | 15
Our souvlaki skewer cooked over the embers, prunes, radicchio & sour apple

Choice of celeriac or pork pluma | 9/11

Maldon oyster, turnip & jalapeño  | 6

Dry aged beef tartare, mountain oregano, elderberries & rye crackers | 24

Sea bream, green olives & caper leaves | 26

Orkney scallop, gooseberry & kritamo; chilled grand fir | 26

Charentais melon, smacked cucumber salad, Greek basil & smoked pork jowl | 18

Whole charred aubergine, Imam stew & smoked mizithra | 26

Barbequed octopus, pickled rose petals, wheat & pistachio pilaff | 40

Fosse Meadows chicken, courgette, wild garlic & Tzolia pasta | 42

Cornish monkfish, devilled mussels, kakavia sauce & smoked peanut praline

Choice of 250g or 1kg | 44/115

Suckling pig cooked over flaming myrtle, “Mykonian” style sausage, crackling, chickpea stew
apricot & lemon thyme | 90/150

50-day aged angus beef cooked “antikristo”, smoked marrow & crushed herbs
Choice of 300g sirloin or 700g ribeye | 58/105

Dorset lamb cooked over alder wood, lamb fat flatbreads, smoked anchovy, yoghurt & stuffed vine leaves | 44/80/150

Crispy layered potato & skordalia | 10

Long green peppers, basil & smoked almond romesco | 8

Charred hispi cabbage, black truffle & graviera cheese | 9

Lettuce, pomegranate & feta dressing | 10

Sample menu only. Subject to change.
Available in Pyro's Restaurant for bookings of 2 to 8 people, Wednesday to Friday 12:00 - 14:30.

Pescatarian & Vegetarian options available