The menu

What we are cooking, this week.

The kitchen runs from a Greek-Mediterranean playbook and a daily market list. Mezze are constants. The fish board changes with the tide. Lamb, vegetables, and a few cuts of beef cross the coals. Sweets come out of the kitchen each morning. Sit down hungry.

Sample menu. Items rotate with the season and the catch.

Mezze

Μεζέδες

Small plates to share. Made to be set in the middle of the table, picked at slowly, and refilled when the wine outpaces them.

  • Taramasalata

    ΤαραμοσαλάταSignature

    Whipped cured roe, lemon, and good olive oil. Served with warm pita from our oven.

    $14

  • Tzatziki

    ΤζατζίκιVegetarian

    Strained sheep-milk yoghurt, grated cucumber, garlic, dill, finished with olive oil from the Peloponnese.

    $11

  • Melitzanosalata

    ΜελιτζανοσαλάταVegetarian

    Smoked aubergine pounded with garlic, walnut, parsley. Cooked over open coals until the skin chars.

    $13

  • Spanakopita

    Vegetarian

    Hand-stretched filo, spinach, leek, dill, and feta from a small dairy in Mytilene. Cut from a fresh tray each evening.

    $15

  • Saganaki

    VegetarianSignature

    Sheep-milk graviera, pan-seared until a dark crust forms, finished with lemon at the table.

    $16

  • Keftedakia

    Lamb meatballs braised in tomato, oregano, and a finishing splash of red wine. Served with crisp potato.

    $18

  • Octopus, charred

    From the catchSignature

    Slow-poached, then finished over coals. Dressed with red-wine vinegar, capers, and oregano.

    $24

  • Gigantes

    Vegetarian

    Giant white beans baked with tomato, onion, and dill. Served warm with a piece of bread.

    $13

Salads

Σαλάτες

Built around what arrived this week. Tomatoes only when they taste like tomatoes, herbs cut the same morning.

  • Horiatiki

    ΧωριάτικηVegetarianSignature

    Tomato, cucumber, red onion, Kalamata olives, green pepper, oregano, and a slab of barrel-aged feta. No lettuce.

    $19

  • Marouli

    Vegetarian

    Cos lettuce, dill, scallion, and a lemon-yoghurt dressing. Spring and early summer only.

    $16

  • Beetroot, walnut, and skyr

    Vegetarian

    Roasted beetroot, candied walnut, sheep-milk skyr, sherry vinegar, and a thread of olive oil.

    $18

  • Octopus and white bean

    From the catch

    Cold octopus, gigante beans, roasted pepper, parsley, and lemon. A plate that eats like a meal.

    $22

From the Sea

Από τη Θάλασσα

Whole fish are bought daily from boats off the Atlantic and the Mediterranean. The board changes with the tide. Ask your server what came in this morning.

  • Whole grilled branzino

    From the catchSignature

    Wild Mediterranean branzino, salt-grilled over coals, served with lemon and oregano. Filleted at the table.

    Market

  • Whole grilled orata

    From the catch

    Sea bream, simply seasoned, finished with capers, parsley, and good oil. Filleted at the table.

    Market

  • Salt-cured sardines

    From the catch

    Cured the morning of service, charred quickly, and dressed with onion, lemon, and chili.

    $26

  • Astakos pasta

    From the catchSignature

    Atlantic lobster, hand-rolled pasta, tomato, brandy, and a small spoon of mizithra at the end.

    $58

  • Crispy red mullet

    From the catch

    Whole red mullet, dusted lightly, fried until the skin shatters. Served with skordalia.

    $32

  • Garides saganaki

    Atlantic prawns in their shells, tomato, ouzo, and feta, baked until the cheese sets.

    $30
A whole grilled fish on a white plate, dressed with herbs and lemon wedges
From the boats. Whole fish, salt-grilled, filleted at the table.

From the Grill

Από τη Σχάρα

Lamb, vegetables, and a few cuts of beef cooked over coals at the back of the dining room. Smoke is part of the seasoning.

  • Paidakia

    Signature

    Milk-fed lamb chops, oregano, lemon. Cooked over coals until the bone sings. Served the way they have always been served.

    $48

  • Lamb shoulder, slow-roasted

    Eight-hour roast with garlic, lemon, and bay. For two.

    $72

  • Chicken, butterflied

    Half chicken under a brick, lemon and oregano marinade, served with grilled lemon and skordalia.

    $32

  • Briami

    Vegetarian

    Roast vegetables: courgette, aubergine, potato, tomato, oregano. The vegetable equivalent of a long Sunday.

    $24

  • Aubergine, charred

    Vegetarian

    Whole aubergine cooked over coals, split, and finished with garlic yoghurt and herbs.

    $18

  • Bavette steak

    Grass-fed Ontario bavette, oregano-salt rub, served with grilled spring onion.

    $42
Charred octopus tentacles on a dark plate alongside cubes of feta and a scatter of herbs
Coals at the back of the dining room. Smoke is part of the seasoning.

Sweets

Γλυκά

Made in the kitchen each day. Honey from a beekeeper north of Sparta, walnuts from a single grove, mastic from Chios.

  • Galaktoboureko

    Signature

    Semolina custard, hand-pulled filo, lemon-mastic syrup. The dessert that wins arguments.

    $13

  • Walnut cake

    Spiced cake, brushed with honey syrup, served with thick yoghurt.

    $12

  • Loukoumades

    Honey doughnuts fried to order, sesame, walnut, cinnamon. Arrive hot.

    $11

  • Yoghurt, honey, walnut

    Vegetarian

    Sheep-milk yoghurt, raw honey, candied walnut. The simplest plate on the page.

    $10
To drink

A wine list from the islands.

Greek wine, ouzo, tsipouro, and a small Mediterranean cocktail list. Built to drink the way the food eats.

See the wine and spirits list

Hungry? A table is the right next step.

Reserve a tableVisit and hours