The evening starts at 7.30 pm with a glass of Prosecco on arrival.
Choice of Starters
Trio of Greek dips, taramosalata, humous and tzatziki.
Served with flat pita bread
Melting Greek Haloumi cheese, charcoal grilled. Served with beetroot leaf salad, drizzled with caper and honey vinaigrette
Souzoukakia, lamb meatballs cooked in red wine, garlic, and fresh tomato sauce
Smoked Haddock and spring onion fishcake.
Served with a roasted pepper, tomato and coriander salsa
Chefs surprise Sorbet course to cleanse your palette in anticipation of the arrival of your main course
Choice of Main courses
Slow cooked crackling Pork belly.
Served with thyme roasted baby potatoes,
braised red cabbage, drizzled with cranberry jus
Chicken & Pastrouma (chorizo) Souvlaki on a skewer,
charcoal grilled. Served with creamed mash,
green beans, drizzled with rosemary jus
Beef Stifado, tender pieces of beef cooked in a red wine,
tomato, and baby onions, topped with melting cheddar cheese.
Served with chips
Salmon fillet topped with prawns and leeks, wrapped and
cooked in filo pastry. Served on a medley of vegetables
drizzled with basil pesto sauce
(v) Mushroom, Brie, Hazelnut & Cranberry Wellington roasted
and served with a rocket and sun dried tomato salad
Choice Of Desserts
Trio Berry mousse, layers of strawberry, raspberry and blackberry mousse on a biscuit base. (GF)
A chocolate box made with all butter shortbread base,
topped with Belgian chocolate, surrounding a caramel cream centre
Lemon Tart, almond pastry topped with tangy lemon curd
Served with a double cream
The restaurant reserves the right to alter any of the contents of its menu if deemed necessary.
A discretionary service charge of 10% will be added to your food bill which is shared amongst staff and not touched by management.
Weekday (Monday – Thursday)
Weekend (Friday – Saturday)
We require £20.00 per person non-refundable deposit to secure your booking.