The menu

Aubergine blackened directly in the coals, pulled with tahini, lemon and pomegranate. Served with hot pita.

Barrel-aged feta whipped with Greek yoghurt, chilli honey and oregano, with grilled sourdough.

Roasted whole in the oven, then split. Tahini, golden raisins, toasted pine nuts and sumac.

Cypriot halloumi off the grill with fig jam, mint and a twist of black pepper.

Wild prawns baked in tomato, ouzo and feta in a cast-iron pan. Bread to mop it up.

Hand-minced lamb with cumin and parsley, grilled over oak. Sumac onions, garlic toum.

Eight hours in the embers, finished hot. Pomegranate molasses, smoked yoghurt, charred spring onion. Serves two.

Braised then grilled. Smoked paprika potatoes, salsa verde, grilled lemon.

Line-caught bream roasted whole with fennel, olives and lemon. Ladolemono dressing.

Two-day dough blistered in 90 seconds. Za'atar, whipped feta, Kalamata olives, Cretan oil.

Free-range thigh marinated in lemon and oregano, with pita, tzatziki, tomato and fries.

King oyster and shiitake from a farm in Kranji, roasted with garlic, thyme and chickpea purée.

Slow-smoked Australian short rib, harissa glaze, charred carrots and freekeh.

Baked hot and fast in the wood oven until the top caramelises. Served with orange blossom cream.

Layers of filo, Aegina pistachios and thyme honey, warm from the oven.

Seasonal figs roasted with honey and thyme over yoghurt sorbet.

Dark chocolate and extra virgin olive oil, sea salt, crème fraîche.

Greek honey doughnuts with cinnamon and walnuts. Best shared.

Made in-house with Sicilian lemons and coconut milk.

Aperitivo bitter, prosecco and orange charred on the grill.

Gin washed in Arbequina olive oil, dry vermouth, Castelvetrano olive.

Bright, salty white wine from volcanic soil. Glass / bottle.

Soft, plummy Greek red that loves the lamb. Glass / bottle.

Non-alcoholic. Pomegranate, fresh mint, lime and soda.

A pot of Moroccan-style mint tea, sweetened to taste.

Brewed in a briki, served with a glass of water and a small sweet.