- SMALL PLATES
- olives
- green & black, wild thyme, lemon, xv olive oil 8
- creamy taramasalata
- red roe, cucumber sticks, chargrilled flatbread 15
- smoky eggplant dip
- xv olive oil, garlic pidé bread 15
- courgette ribbons
- wilted in olive oil and organic cider vinegar, dill, tzatziki 16
- lakerda
- white fish marinated in lemon juice, red onion, sumak, fresh dill, parsley 18
- kalamar
- lightly spiced and panfried, served with rocket, tarama aioli, lemon 17
- watermelon caprese
- watermelon, tomato, feta, fresh basil & mint, walnuts, xv olive oil, balsamic 18
- dolma
- stuffed red pepper — rice, onion, dill, currants, pinenuts, tzatziki 17
- flaming saganaki
- panfried haloumi, aniseed flambé, garlic pidé bruschetta, roasted peppers 19
- gallipoli bombas
- crunchy potato & pork bombs, aioli, pomegranate ‘grenade’ salsa 18
- MEALS
- papoutsakia
- melting eggplant stuffed with turkish green beans, potato & chickpea smash, rocket 29
- the lebanon
- barbecued lemon zested chicken shish, chargrilled flatbread, hummus, tabbouleh, labneh 32
- siren’s song
- market fish – please ask for today’s presentation 33
- amasya lamb
- pulled cumin lamb, hummus, spinach & onion wilted in olive oil, toasted hazels, crispbread 32
- greek meatballs
- on home chips, with sautéed eggplant, peppers, crushed tomato sauce, tzatziki 30
- icarus pizza
- tomato, green pepper, red onion, black olives, feta cheese, parsley, olive oil drizzle 28
- lahmajun
- street pizza – minced beef & onion, rocket, fresh tomato, and a good squeeze of lemon 28