Gluten free

olives: green & black, wild thyme, lemon, xv olive oil 9
GF smoky eggplant dip: xv olive oil, vegetable crudités 16
GF hummus bi tahini: xv olive oil, chilli flakes, tomato salsa, vegetable crudités 16
home chips: hand cut, rosemary, aioli 12
greek chips: hand cut, loaded with feta cheese, tomato, fresh herb & olive salsa 17
rocket & mint salad: honeyed pomegranate & organic apple cider vinaigrette, parmesan cheese 18
havuch: caramelised roast carrot, tahini cream, toasted fennel, pistachio nuts 16
spinach egg: spinach & onion wilted in olive oil, an egg dropped in and oven baked 17
dolma: stuffed red pepper — rice, onion, dill, currants, pinenuts, tzatziki & salsa 18
GF flaming saganaki: panfried haloumi, aniseed flambé, roasted peppers 20
kalamar: lightly spiced and pan fried, served with rocket, aioli, lemon 18
papoutsakia: melting eggplant, turkish green beans, rocket & parmesan, chickpea & potato smash 30
GF aegean island goat: braise-roasted, turkish rice pilaf, caramelised carrot, pan juices 36
GF amasya lamb: pulled cumin lamb, hummus, wilted spinach & onion, toasted hazelnuts 33
bridesmaid chicken: grilled half chicken, rice, pistachios, carrots & parsley, saffron jus, season’s greens 34
siren’s song: market fish dish — please check blackboard 34

GLUTEN-FREE