Stolen Lamb
Menu with Prices in the UK

Plump Greek Kalamata and green Chalkidiki olives marinated in extra virgin olive oil, rosemary, garlic, and orange peel.

Soft Greek flatbread brushed with oregano-infused olive oil and sea salt, grilled over hot charcoal.

Thick strained Greek yoghurt blended with grated cucumber, crushed garlic, fresh dill, mint, and olive oil, served with warm pita.

Velvety chickpeas whipped with Cypriot tahini, fresh lemon juice, and cumin, topped with paprika and warm pita.

Whipped pink smoked cod roe blended with lemon juice, olive oil, and crusty bread, served with warm pita.

Charred whole aubergines mashed with garlic, parsley, red wine vinegar, and extra virgin olive oil.

Tangy barrel-aged Greek feta whipped with roasted red peppers, green chilli, and olive oil, served with pita.

Tender vine leaves hand-rolled around fragrant Arborio rice, dill, mint, and pine nuts, finished with lemon oil.

Golden pan-seared Greek Kefalotyri sheep's cheese drizzled with wild thyme honey, toasted sesame seeds, and lemon.

Thick slices of authentic Cypriot halloumi grilled over charcoal with pomegranate molasses, mint, and cherry tomatoes.

Lightly dusted squid rings flash-fried until crisp, seasoned with sea salt and oregano, served with garlic lemon aioli.

Crisp golden filo pastry triangles stuffed with wilted baby spinach, barrel-aged feta, spring onions, and fresh dill.

Spiced minced lamb and beef meatballs baked in a rich cumin, cinnamon, and San Marzano tomato sauce with crumbled feta.

Slow-baked Greek giant butter beans in a sweet tomato, caramelized onion, and herb sauce.

Wild king prawns pan-simmered with ouzo, crushed tomatoes, garlic, chilli flakes, and melted Greek feta.

Charcoal-grilled traditional pork sausage flavoured with orange zest, leek, and coriander seeds, served with mustard dip.

12-hour slow-roasted Cheshire lamb shoulder with garlic, lemon, rosemary, and white wine, served with lemon roast potatoes.

Layers of roasted aubergine, courgette, spiced minced beef ragù, and sliced potato topped with golden nutmeg béchamel.

Rich green lentil, roasted aubergine, and tomato ragù layered with potatoes and creamy Kefalotyri béchamel.

Tender British chuck steak slow-cooked with baby pearl shallots, red wine, cinnamon, allspice, and tomato, served with rice.

Whole roasted aubergine stuffed with caramelized onions, garlic, vine tomatoes, and pine nuts, served with saffron rice.

Two marinated chicken thigh skewers grilled over charcoal, served with warm pita, red onion, tomato, oregano fries, and tzatziki.

Succulent pork neck cubes marinated in lemon, garlic, and oregano, chargrilled and plated with pita, fries, and tzatziki.

Tender marinated lamb rump skewers grilled pink over coals, served with warm pita, pickled red cabbage, fries, and tzatziki.

Five French-trimmed lamb cutlets seasoned with sea salt, lemon, and wild mountain oregano, served with lemon potatoes.

Charred Cypriot halloumi, courgette, red pepper, and red onion skewers with warm pita, oregano fries, and mint yoghurt.

28-day aged British ribeye steak grilled over charcoal with rosemary garlic butter, vine tomatoes, and hand-cut chips.

Generous sharing board of lamb cutlets, chicken souvlaki, pork skewers, loukaniko sausage, grilled halloumi, pita, fries, and dips.

Chargrilled sea bass fillets, king prawns, crispy calamari, seared octopus, taramasalata, warm pita, and Greek salad.

Tzatziki, hummus, dolmades, spanakopita, grilled halloumi, gigantes butter beans, falafel, olives, and warm pita breads.

Fresh whole Mediterranean sea bass stuffed with lemon, fennel, and thyme, grilled over coals with ladolemono dressing.

Tender braised and chargrilled octopus tentacle served over warm new potatoes, baby capers, red onion, and olive oil.

Ripe beef tomatoes, crisp cucumber, green bell pepper, red onion, Kalamata olives, and a thick slab of feta with oregano oil.

Sliced charcoal chicken breast over mixed leaves, tomato, cucumber, avocado, feta, and lemon-honey vinaigrette.

Skin-on British potato chips fried golden and tossed in sea salt, wild Greek oregano, and crumbled feta cheese.

Crispy-edged potatoes slow-roasted in olive oil, fresh lemon juice, garlic, and rosemary.

Charred broccoli florets tossed in extra virgin olive oil, toasted almond flakes, and lemon zest.

Individual dipping pot of cool cucumber-dill tzatziki or whipped tirokafteri spicy feta.

Crisp buttered filo layers packed with walnuts, pistachios, and cinnamon, soaked in blossom honey with vanilla ice cream.

Moist syrup-soaked orange and Greek yoghurt cake infused with cinnamon and served with whipped clotted cream.

Light, tangy strained yoghurt cheesecake on a spiced biscuit base with fig compote and crushed pistachios.

One tender chargrilled chicken skewer served with warm mini pita, cucumber sticks, and skin-on chips.

Golden grilled halloumi fingers served with warm pita bread, cherry tomatoes, and chips.

Authentic sparkling Greek fruit soda imported from Patras, served over ice with fresh citrus.

Chilled pressed Mediterranean oranges served in a tall glass.

Double shot of rich dark-roast espresso shaken over ice until frothy in classic Athenian style.

Chilled 330ml glass bottle served with ice and a slice of lemon or lime.