Halepi London
Menu with Prices in the UK

Thick strained Greek yoghurt blended with grated cucumber, crushed garlic, fresh mint, and extra virgin olive oil.

Velvety whipped salted cod roe emulsion with fresh lemon juice and olive oil, served with toasted Cypriot pitta.

Smooth puréed chickpeas whipped with sesame tahini, fresh lemon juice, and roasted garlic, topped with paprika olive oil.

Charcoal-roasted aubergine puréed with garlic, parsley, red wine vinegar, and cold-pressed olive oil.

Finely chopped flat-leaf parsley, mint, diced ripe tomatoes, spring onions, and soaked bulgur wheat dressed in lemon and olive oil.

Vine tomatoes, crunchy cucumber, red onion, green bell pepper, Kalamata olives, and a slab of authentic Greek feta with dried oregano.

Thick slices of authentic sheep and goat milk halloumi cheese grilled over charcoal and dressed with lemon and wild oregano.

Crisp golden baked filo pastry parcels stuffed with sautéed baby spinach, dill, spring onions, and crumbled Greek feta.

Tender grapevine leaves hand-rolled around aromatic seasoned rice, fresh herbs, and pine nuts, served with lemon wedge.

Generous platter of creamy house houmous crowned with tender spit-roasted charcoal lamb chunks and warm pitta.

Lightly floured tender squid rings flash-fried until crisp and golden, served with fresh lemon and taramasalata.

Tender marinated octopus tentacles charred over hot coals and finished with olive oil, red wine vinegar, and oregano.

Whole jumbo Mediterranean prawn butterflied and grilled over charcoal with signature garlic, extra virgin olive oil, and lemon dressing.

Six juicy chicken wings marinated in lemon, garlic, and Greek herbs, blistered over charcoal.

Halepi's legendary slow-roasted spring lamb shoulder infused with garlic, lemon, and oregano until falling cleanly from the bone.

Large chunks of prime spring lamb slowly rotated on a charcoal spit with oregano and sea salt, served with Greek salad and rice.

Skewered tender cubes of marinated lamb chargrilled over glowing coals, accompanied by pitta bread and salad.

Organic free-range chicken breast skewers marinated in olive oil, lemon, garlic, and oregano, flame-grilled to perfection.

Handmade Cypriot pork sausages seasoned with chopped parsley, onion, and cinnamon, wrapped in lacy caul fat and chargrilled.

Grand platter featuring chicken kebab, lamb kebab, chargrilled lamb cutlets, and traditional sheftalia sausages with warm pitta.

Oven-baked layers of sweet aubergine, sliced potatoes, spiced minced lamb, and golden nutmeg-scented béchamel topping.

Tender beef chuck braised slowly in red wine, tomato, sweet pearl shallots, cinnamon stick, and allspice.

Whole baby spring chicken marinated in lemon-oregano oil and grilled crisp over charcoal.

Daily coastal catch whole sea bass grilled over charcoal with wild oregano, capers, olive oil, and fresh lemon.

Fresh whole sea bream chargrilled until skin is blistered and served with ladolemono lemon-olive oil dressing.

Baked bell peppers and aubergine stuffed with herb-scented tomato rice, pine nuts, and currants.

Large Greek butter beans slow-baked in rich tomato, celery, dill, and olive oil sauce.

Warm Greek pitta pocket stuffed with charcoal-grilled lamb kebab skewers, shredded cabbage, tomato, onion, and parsley.

Chargrilled marinated chicken breast wrapped in toasted pitta with crisp salad and lemon-herb dressing.

Generous portion of spit-roasted Cypriot lamb souvla folded into warm flatbread with village salad.

Spit-roasted marinated chicken chunks wrapped in soft warm pitta with crisp salad and oregano.

Golden fried potato chips seasoned with sea salt and wild Cypriot oregano.

Traditional Cypriot cracked wheat bulgur simmered with vermicelli, tomato paste, and sautéed onions.

Wild leafy mountain greens dressed simply with fresh lemon juice and olive oil.

Two warm toasted oval Cypriot pitta flatbreads.

Traditional whisked Greek extra virgin olive oil, fresh lemon, garlic, and dried oregano sauce.

Crisp multi-layered filo pastry filled with chopped walnuts and pistachios, soaked in rosewater and blossom honey syrup.

Traditional warm semolina vanilla custard baked inside crisp filo pastry and glazed with aromatic rosewater syrup.

Velvety authentic Greek yoghurt drizzled generously with thyme honey and toasted walnut halves.

Single chargrilled chicken skewer served with hand-cut chips, cucumber sticks, and warm pitta.

Two slices of grilled Cypriot halloumi with toasted pitta triangles and chips.

Rich, finely ground Cypriot/Greek coffee brewed slowly in a traditional copper briki pot (sketo, metrio, or glyko).

Fragrant dried Sideritis mountain tea infused with lemon slice and optional honey.

Chilled fresh Mediterranean oranges pressed to order.

Chilled glass bottle soft drink served with ice and lemon.

Crisp, mineral-driven volcanic white wine from Santorini—celebrated for pairing cleanly with grilled sea bass and halloumi.

Refreshing golden Hellenic pilsner lager served ice-cold.