Sourdough potato pita cooked on the hearth | 3.5
Market crudités; a selection of fresh & pickled vegetables | 10

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

Spiced feta & marinated sweet Florina peppers | 6

Sheep’s milk labneh, chickpeas & spiced fermented pork | 6

Spanakopita pastel de nata | 5
Our souvlaki skewer cooked over the embers served with prunes, radicchio & sour apple | 9/10

Choice of celeriac or pork pluma

Maldon oyster, turnip & jalapeño | 5.5

Coal seared tuna dolmades, barley & kritamo | 16

Dry aged beef tartare, mountain oregano, elderberries & rye crackers | 23

Sea bream, green olives & caper leaves | 26

Overnight beetroots, tahini, blackberries & everything bagel seasoning | 18

Orkney scallop, warm spices & smoked avgolemono  | 23

Whole charred aubergine, tomato stew & smoked mizithra | 26

Barbequed octopus, spiced red wine & yellow split pea | 35

Norfolk black chicken, wild mushrooms & ancient grain Macedonian risotto | 40

Chalkstream trout, trahana, violet artichokes & grapefruit | 40

Choice of 250g or 1kg | 42/115

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

chickpea stew & burnt clementine chutney | 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 & moussaka | 42/74/150

Crispy layered potato & skordalia | 10

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

Charred hispi cabbage, black truffle & graviera cheese | 10

Lettuce, pomegranate & feta dressing | 10

Sample menu only. Subject to change.

Available in Pyro's Restaurant