Bacchanalia
Menu with Prices in the UK

Wood-fired ancient grain sourdough and warm Greek flatbread served with cold-pressed Peloponnese extra virgin olive oil and wild oregano.

Velvety smoked cod's roe mousse enriched with lemon and olive oil, finished with shaved cured Messolonghi bottarga.

Coal-roasted smoked aubergine dip with garlic, walnuts, pomegranate seeds, and fresh parsley.

Creamy tahini hummus topped with warm cumin-roasted chickpeas, pine nuts, and green herb chimichurri oil.

Thick strained Greek yoghurt with grated cucumber, garlic, dill, and pressed olive oil.

Hand-diced sashimi-grade tuna with caper berries, shallots, citrus ponzu dressing, and crisp seeded crackers.

Thinly pounded dry-aged beef fillet dressed with black truffle vinaigrette, 36-month parmesan shavings, and wild rocket.

Delicate ribbons of wild sea bass cured in lemon juice and white balsamico, garnished with pink peppercorns and sea fennel.

Sweet Sicilian red king prawns served raw with finger lime pearls, chili threads, and estate olive oil.

Spiced beef and lamb meatballs pan-seared with fresh mint, served with smoked sheep's yoghurt and sweet tomato relish.

Tender charred octopus tentacle cooked over charcoal embers with Santorinian yellow split pea purée, caper leaves, and onion stifado.

Lightly semolina-dusted baby squid fried golden with lemon aioli and pickled green chillies.

Wild king prawns simmered in an aromatic rich tomato, garlic, and Greek Ouzo sauce, topped with crumbled baked feta.

Flaky hand-rolled golden filo pastry filled with baby spinach, wild Greek mountain greens, barrel-aged feta, and fresh dill.

Crispy golden croquettes filled with molten Graviera and Kaseri cheeses, drizzled with Greek mountain truffle honey.

Prime French morel mushrooms stuffed with ricotta and herbs, roasted in butter and vin santo.

Handmade egg tagliolini tossed with porcini mushroom butter, aged pecorino sardo, and shaved fresh black winter truffle.

Large artisanal paccheri tubes with tender native Scottish lobster tail meat, sweet datterini tomato coulis, and tarragon.

Carnaroli saffron risotto stirred with cultured butter and aged parmesan, topped with slow-braised veal ossobuco reduction.

Fine egg linguine tossed with fresh Cornish white crab meat, garlic, red chilli, parsley, and cured mullet bottarga shavings.

Handmade potato and sheep's ricotta gnocchi tossed with wild herbs, roasted pine nuts, and smoked provola cheese.

Whole wild Mediterranean sea bass baked in aromatic herb sea salt crust, carved tableside with wild steamed greens and lemon oil.

Grilled over charcoal with brown caper butter, fresh sea samphire, and scorched lemon.

12-hour slow-roasted lamb shoulder cooked in parchment with oregano, sweet peppers, kefalotyri cheese, and lemon potatoes.

Prime British grass-fed ribeye aged for 35 days, seared over hardwood embers with roasted garlic head and herb butter.

Melt-in-the-mouth center-cut tenderloin grilled to your liking with aged balsamic glaze and watercress.

Spatchcock baby chicken marinated in Greek mountain oregano, garlic, and lemon, roasted over glowing hearth coals.

Thick cut of Atlantic wild turbot roasted on the bone with braised fennel bulbs, saffron broth, and sea herbs.

Dry-aged 45-day bone-in ribeye for two to three guests, fire-charred and carved tableside with peppercorn jus and salsa verde.

Slow-braised over embers for 14 hours until falling off the bone, served with oregano jus and charred flatbreads.

50g tin of premium Royal Oscietra caviar served on crushed ice with warm buckwheat blinis, chives, and crème fraîche.

Chilled native lobster, Scottish langoustines, Colchester rock oysters, and red prawns with mignonette and aioli.

Triple-cooked chunky potatoes tossed in black truffle oil and dusted with 30-month pecorino romano.

Heirloom beefsteak tomatoes, crisp cucumbers, Kalamata olives, capers, pickled red onions, and aged barrel feta slab.

Tender broccolini grilled over fire with crispy garlic flakes, lemon zest, and toasted almonds.

Sautéed girolles and king oyster mushrooms flamed in white wine, thyme, and garlic butter.

Crispy baby potatoes roasted with chicken fat drippings, lemon juice, and mountain oregano.

Tender bitter greens blanched and dressed with estate olive oil and freshly squeezed lemon juice.

Savoiardi sponge soaked in rich espresso and marsala wine, whipped mascarpone cream, and dark cocoa namelaka.

Tiramisu infused with premium The Dalmore 12-Year Single Malt Scotch whisky and Valrhona dark chocolate.

Sculpted white chocolate dome filled with pistachio namelaka, raspberry coulis, and tonka bean cream.

Decadent warm dark chocolate tart with orange-infused olive oil and mascarpone gelato.

Crispy golden filo pastry layered with Aegina pistachios and walnuts, drenched in spiced orange blossom honey syrup.

Three scoops of artisan gelato (Bronte Pistachio, Fior di Latte, Dark Chocolate) or fruit sorbets (Lime, Fig, Strawberry).

Butter-washed Absolut Elyx Vodka, Palo Cortado Sherry, pistachio cream syrup, and Greek mountain honey.

Tanqueray No. TEN Gin, Campari infused with wild oregano, and Antica Formula sweet vermouth.

Otto's Athens Vermouth, Greek mastic liqueur, sparkling prosecco, and fresh Mediterranean rosemary sprig.

Metaxa 12 Stars brandy, fresh passion fruit purée, pineapple juice, and champagne foam.

Freshly squeezed lemons, crushed garden mint, cucumber juice, and organic agave nectar over crushed ice.

Hand-selected full-bodied Peloponnese Agiorgitiko Greek red wine.