Cooked here.
Poured here.

Warm village sourdough, grissini, Cypriot olive oil, aged balsamic

V

Seared Black Angus, blue cheese cream, forest berry glaze

Apulian burrata, charred peach, basil oil, candied walnuts

V · N

Chargrilled octopus, fava, smoked paprika, lemon

GF

Handmade ravioli, ricotta and lemon, brown butter, aged grana

V

Prawns, mussels, calamari, white wine, vine tomatoes

Porcini, truffle oil, crispy sage

V · GF

Black Angus ribeye 350g, smoked sea salt, marrow butter

GF

Slow lamb shoulder, carob glaze, charred greens

GF

From the Limassol market, vine tomatoes, capers, olive oil

GF

Roasted aubergine, miso glaze, grilled halloumi, sesame

V

70% chocolate cremeux, olive oil, sea salt, sourdough crumb

V

Cypriot anari, carob syrup, candied citrus

V

Passion fruit, vanilla, lime, a crown of cream

Charred pineapple, bourbon, bitters, oak smoke

The bar's secret. Changes with the season, never written down.

Gin, vermouth rosso, Campari, smoked rosemary

Amaretto, lemon, velvet foam. Best during the live set.

Crisp Cypriot white, citrus and pear · per glass

Velvet Cypriot red, dark cherry, violet · per glass

The island's ancient dessert wine, raisin and honey · per glass

Full bodied Havana classic · per piece

Round, cedar and cocoa · per piece