The Menu

Silky hummus, muhammara, labneh with za’atar, marinated olives, warm flatbread

Creamy burrata, sun-ripened tomatoes, basil, aged balsamic, torn sourdough

Fire-grilled tentacle, smoked romesco, fingerling potatoes, salsa verde

Bubbling clay pot of shrimp, tomato, feta, oregano, a splash of ouzo

Wood-fired, taleggio, truffle honey, arugula

Tomato, cucumber, barrel-aged feta, Kalamata olives, mountain oregano

Eight-hour braised lamb shank, creamy polenta, gremolata, rosemary jus

Layered eggplant and lamb, airy béchamel gratin, tomato jus

Marinated skewers, warm pita, tzatziki, pickled red onion

400g dry-aged ribeye, charred lemon, smoked sea salt, rosemary potatoes

Charred lemon, shaved fennel salad, salsa verde

Mussels, prawns and squid folded into golden carnaroli rice

Garlic, chilli, lemon butter, grilled sourdough

Orange-blossom syrup, crushed pistachios, vanilla ice cream

Roasted figs, thyme, walnut crumble

Mascarpone cream, candied orange

Aperol, prosecco, orange — or ask for our rosemary gin fizz

Temjanika, Vranec, Assyrtiko and a rotating coastal list

Pressed daily, lightly sparkling

Slow-brewed on hot sand, served with rose loukoumi