The heart of every Greek table — order a few, let them arrive as they please.

• Charcoal-Grilled OctopusGFGluten free16.50

  Sun-dried on the rope for two days, kissed by the grill, finished with Santorini caper leaves and a whisper of aged red-wine vinegar.

  popular

  240 kcal

• Santorini Fava & Caramelised OnionVGVegan9.00

  PDO yellow split peas from volcanic soil, whipped silky-smooth, crowned with sweet onion and a pool of green olive oil.

  chef

  210 kcal

• Cherry Tomato FrittersVVegetarian8.50

  Sun-ripened Santorini tomatoes, fresh mint and spring onion, fried crisp and served with a cool whipped feta.

  320 kcal

• Whole Sea Bass, Lemon & HerbsGFGluten free

  Line-caught this morning, grilled on the bone and dressed at the table with ladolemono — olive oil, lemon and wild oregano.

  400g

  24.00

  600g

  32.00

  chef

  290 kcal

• Saganaki Prawns18.00

  Plump Symi prawns simmered in tomato, ouzo and a generous crumble of barrel-aged feta, bubbling straight from the pan.

  popularspicy

  350 kcal

• Warm Galaktoboureko7.50

  Silky semolina custard folded in shatteringly crisp phyllo, drenched in orange-blossom syrup and served warm.

  popular

  420 kcal