- SMALL PLATES
- olives
- green & black, wild thyme, lemon, xv olive oil 9
- smoky eggplant dip
- xv olive oil, garlic pidé bread 16
- hummus bi tahini
- xv olive oil, chilli flakes, tomato salsa, garlic pidé bread 16
- creamy taramasalata
- red roe, cucumber sticks, chargrilled flatbread 16
- fava bean dip
- topped with crispy croutons and fried sujuk – turkish spiced beef sausage 18
- havuch
- caramelised roast carrot, tahini cream, toasted fennel, pistachio nuts 16
- spinach hearts
- pan braised til tender and sweet, tzatziki, emerald green herb oil 16
- gallipoli bombas
- crunchy potato & pork bombs, aioli, pomegranate ‘grenade’ salsa 19
- sarma
- stuffed cabbage roll: rice, onion, dill, currants, pinenuts, with tzatziki & salsa 18
- zelanitza
- crisp pastry, spinach & silverbeet, onion, feta, egg 17
- flaming saganaki
- panfried haloumi, aniseed flambé, garlic pidé bruschetta, roasted peppers 20
- kalamar
- lightly spiced and panfried, served with rocket, tarama aioli, lemon 18
- chargrilled octopus
- fava puree, rocket, lemon 22
- MEALS
- icarus pizza
- tomato, green pepper, red onion, black olives, feta cheese, parsley, olive oil drizzle 29
- lahmajun
- street pizza — minced beef & onion, rocket, fresh tomato, and a good squeeze of lemon 29
- lamb kleftiko
- greek style braised hind shank, potato, tomato broth, lemon, oreganum 32
- ottoman beef
- slow cooked with melting onions and tomato, on silken aubergine & potato bechamel 33
- the theorum
- pythagoras' roast cauli, walnut & pepper muhummura, spinach & brown lentil braise 30
- aegean island goat
- braise-roasted, barley risotto, caramelised carrot, pan juices 37
- the lebanon
- barbecued lemon chicken shish, red bulghur pilaf, hummus, labneh, chargrilled atbread4 34
- siren’s song
- market fish dish — please check blackboard 34