Agora Souvla Bar
Menu with Prices in the UK

Freshly fried thin-cut British potato crisps dusted with Greek sea salt and dried mountain oregano, served warm.

Blistered sourdough flatbread baked to order in the wood oven using regeneratively grown UK Wildfarmed wheat flour and olive oil.

Warm, chewy Greek-style ring pita generously encrusted in toasted golden sesame seeds for tearing and scooping.

Velvety chickpea and tahini purée topped with warm whole simmered chickpeas, cumin oil, and crisp potato chips.

Whipped roasted sesame tahini swirled with fiery red chilli, coriander seed, and garlic zhoug.

Finely hand-chopped ripe tomatoes, green chilli, sweet red pepper, pomegranate molasses, and fresh parsley.

Charred Swiss chard folded into thick strained Greek yoghurt with golden fried garlic chips and lemon zest.

Whipped tirokafteri-style barrel-aged feta blended with charred sweet peppers, olive oil, and tangy pickled chillies.

Block of Greek sheep's milk feta baked in a clay dish with blistered cherry tomatoes, sweet green friggitelli peppers, and wild oregano.

Single charcoal-grilled skewer of smoky chestnut mushrooms and sweet spring onion brushed with herb oil.

Blistered sweet green shishito peppers chargrilled over coals and dressed in zesty Greek lemon-olive oil emulsion.

Spiced minced lamb kebab grilled over live hardwood embers and dusted with tangy ruby sumac.

Marinated native-breed pork shoulder cubes chargrilled on metal skewers with sea salt, lemon, and dried oregano.

Juicy boneless chicken thigh marinated in garlic, Greek yoghurt, and herbs, slow-cooked over glowing charcoal.

Thick-cut Cypriot sheep and goat's milk halloumi seared over charcoal with honeyed oregano dressing.

Ribboned British courgette charred on the grill with crushed garlic, mint, and cold-pressed olive oil.

Crisp Wildfarmed sourdough flatbread topped with slow-roasted tomatoes, rich black Kalamata olive tapenade, and capers.

Signature wood-fired flatbread layered with sautéed spinach, dill, aged Greek Graviera cheese, and crisp wafer potatoes.

Crumbled spiced Greek loukaniko pork sausage paired with sweet rotisserie-caramelised pineapple and chilli hot honey.

Hand-minced spiced lamb adana baked onto blistered flatbread with charred tomato sauce, red onion, and cool garlic yoghurt.

Indulgent wood-oven flatbread topped with crisp cured pork guanciale, cracked black pepper, pecorino, and grated cured egg yolk.

Roasted seasonal mushrooms over garlic cream with nutty Greek Kefalotyri hard cheese and fresh lemon thyme.

Whole butterflied Cornish mackerel grilled over wood coals with crispy skin, parsley, capers, and sharp ladolemono.

Slow-turning rotisserie heritage Middle White pork belly with shattering golden crackling, oregano, and sea salt.

Tender chunks of Cornish lamb shoulder spit-roasted over open hardwood fire, carved to order with lemon and Greek herbs.

Half free-range British chicken roasted over the souvla flames, basted continuously in garlic, lemon, and oregano butter.

Curated sharing table selection featuring Cornish Lamb Souvla, Middle White Pork Belly, two Wildfarmed flatbreads, Hummus Masabacha, and Greek Saláta.

One Lamb Kebab skewer, one Pork Souvlaki skewer, and one Mushroom skewer served over warm Wildfarmed flatbread with tzatziki and ezme.

Sweet charred red and white onions tossed with jewel-like pomegranate seeds, tangy sumac, flat-leaf parsley, and mint.

Creamy clay-pot braised chickpeas simmered in olive oil broth and finished with vibrant green herb and jalapeño zhoug.

Heirloom British tomatoes from Flourish Produce paired with crisp pickled shallots, briny capers, and Greek olive oil.

Classic Cretan dakos-inspired salad with ripe tomatoes, crisp cucumber, Kalamata olives, earthy carob barley rusk, and whipped galomizithra cheese.

Rich red-wine braised British oxtail spooned over silky yellow split-pea Santorini fava purée with pickled red onion.

Wood-roasted sweet carrots served over strained tangy labneh yoghurt with toasted pistachio and coriander seed dukkah.

Emulsified Greek extra-virgin olive oil, fresh Amalfi lemon juice, Dijon mustard, and wild dried oregano.

Bold crimson chilli paste pounded with garlic, toasted cumin, cardamom, and olive oil.

Bright green condiment of crushed coriander, parsley, green chilli, garlic, and citrus.

Thick strained Greek sheep's yoghurt folded with grated cucumber, fresh dill, mint, and confit garlic.

Marinated Greek olives cured with orange peel, rosemary, fennel seeds, and chilli flakes.

Traditional soaked Greek orange and crumbled filo pastry cake infused with spiced orange blossom syrup.

Whipped mascarpone cream layered with espresso-soaked savoiardi biscuits and bitter dark cocoa dusting.

Chilled pine-resin mastiha cream soft serve drizzled with thyme blossom honey and crushed pistachios.

House-pressed Yorkshire rhubarb cordial shaken with fresh lemon juice and sparkling water over ice.

Crisp ruby grapefruit juice balanced with botanical quinine tonic water and a rosemary sprig.

Fiery cold-pressed ginger root soda brightened with lemon juice and sparkling mineral water.

Chilled herbal Sideritis Greek mountain tea lightly sweetened with wildflower honey and lemon peel.

Chilled British spring water bottled at source in the Cotswolds for the table.

Slush-blended blanco tequila, triple sec, and fresh lime juice served in a sea-salt-rimmed glass.

Crisp, golden Mediterranean lager served ice cold on draught alongside souvla plates.