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

Oyster saganaki, toasted bread & fennel | 6
Our souvlaki skewer cooked over the embers served with prunes, radicchio & sour apple | 9/11

Choice of celeriac or pork pluma

Coal seared tuna dolmades, barley & kritamo | 16

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

Sea bream, green olives & caper leaves | 26

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

Scottish langoustine, spiced scallop & smoked avgolemono | 26

Whole charred aubergine, tomato stew & smoked mizithra | 26

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

Norfolk black chicken, wild mushrooms & ancient grain Macedonian porridge | 42

Chalkstream trout, trahana, violet artichokes & grapefruit

Choice of 250g or 1kg | 44/115

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 & stuffed vine leaves | 44/80/150

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