Manning the stoves is Head Chef Oren Goldfeld - who has previously worked at Nopi and Tel Aviv’s acclaimed Toto restaurant - overseeing plates inspired by the food of the Eastern Mediterranean coastline and Athens-born founder Jenny Pagoni's family recipes. There's also a list of indigenous wines from across Greece; with a particular focus on the innovative producers creating a stir in the Greek wine scene. The restaurant (replacing Señor Ceviche) is spread across three floors and features contemporary art from Greek artists.
Get me to the Greek!
Feta saganaki with tomato jam; spiced potato brik with soft egg yolk, brown shrimp and harissa mayo; braised cuttlefish with orzo and Moroccan red pepper sauce; pan-fried Welsh lamb sweetbreads with Jerusalem mixed spice and short rib stew with quince and date molasses.