Loukaniko V3. Our Spartan style sausage with leeks, orange zest and coriander seeds. Grilled and served with a fermented red pepper , smoked paprika and yoghurt emulsion and the sharp acidic ferment liquid from the peppers.
A bit late on this one! Our broad beans and podded peas with stracciatella , caramelised leeks and an intense herbaceous dill oil. A few drops of smoked olive oil to add some depth. Not on for too much longer , so come give it a try!
Sometimes , something’s can be very simple. Lots of work goes into even the most basic of dishes. And it’s not always our work. Work of producers and suppliers to find the best ingredients and we just put them all together. New on our men
We are back to our summer hours! Which means lunches are back. Lunch 12:00 to 14:30 , Wednesday - Saturdays . Dinner as per usual , 18:00 to 21:30, Tuesday - Saturdays.
What a wonderful lunch! A huge thank you to everyone who joined us. We were incredibly proud to host and bring together such a fantastic community of farmers, butchers, producers, and creatives. Special thanks to Maria from @creamofthecropbutter and
It’s no secret that we are passionate about sustainability and sourcing ethical produce. So when @creamofthecrop came to us with a dilemma, that one of their cows gave birth to a bull calf, we knew the importance of the situation. It’s a
Rizogalo! Our rice pudding! A literal interpretation of a rice pudding. Bruleéd sticky rice topped with a toasted rice and sourdough panna cotta foam , miso caramel and toasted rice crumb. A salty , savoury and malty combo that gives you all t
Currently on the cocktail list. A lovely mix of contemporary classics with a few fun twists. Negroni sour , white negroni with pink peppercorn, house martini with tomato infused @pienaarandson ugly gin and a beautiful @morgenster_sa nocellara olives.
Our prawn savoro. An ancient vinegar preserving technique that was taught to the Venetians by the Sephardic Jews who then brought it to the Ionian islands. In Venetian the dish is called Saor , which means flavour. The Greek word for it is savoro. We
Neratzosalata! A classic Corfiot combo! Orange , chili , sea salt and extra virgin olive oil. With its Italian influence, Corfu is home to such an interesting amalgamation of history , culture and of course food. This is our version of a classic. Blo
We have added a new section onto our menu that we have been having a load of fun with. Playing around with kalamakia or single skewers that are grilled over the charcoal. On the menu now we have confit pork belly , grilled until blistering with crisp
The Eliopita. On our menu from the pop-up days and still going strong. The smell, flavours and process behind this bread will always be special to me. Making dough, slowly pitting olives while sipping on a coffee and snacking on halloumi with my gran
Some hilights from the week. @odette_botha putting together some lovely winter cocktails. @aidan_zieff and myself going big on the skewers ( kalamaki ) . We also have neratzosalata, a spicy blood orange salad from Corfu and our savoury loukoumades. P
There are restaurants and there are restaurants. Places that are on all the guides and win awards and places that don't ( and for the better). Sometimes, it's the history and tradition behind these restaurants and sometimes it's innovation and cre
Our new iteration of lahanadolmades. Cabbage leaves enveloping a hearty chicken and rice mixture with pistachios and currants . Grilled to blacken the cabbage and sitting in a velvety and lemony truffle and chicken butter sauce with chive oil laced t
This week, we decided to shake the tree a bit and see what fell out. We took off a firm favourite on the menu that has been with us since day 0. Since we are nearing our 2 year birthday , we decided it was time for some change. These are savory louko
On the menu now! Thank you everyone for the amazing support. We had a great summer. Some really lovely plates on going into winter! - Savoro of prawns. Prawns preserved in vinegar, currants , onion and wild rosemary wrapped in seasonal greens. Frie
New’ish in the menu. Crispy skinned sea bass , cooked over the coals sitting alongside charred mustard leaves and dashi steamed mussels in a dill spiked mussel sauce.
Very excited about this one! We have worked with @frankiefennermeatmerchants to make our very own Loukaniko! Loukaniko is the boerewors of Greece! It’s a classic country sausage that has many variations depending on the region. We have taken in
Brown food season is here. Sofigado is on the menu now. A sweet and sour beef and quince stew from the island of Lefkada. We braise beef short rib with quince, grape molasses and vinegar.