Inspired by the rich culinary traditions of the Mediterranean, Chef John Fraser explores the cuisine of the Aegean.

Iris explores Aegean cuisine viewed through Fraser’s signature veg-centric vision, drawing upon his Greek heritage and admiration for Turkish cuisine. The menu opens with a selection of mezze, raw & marinated fish and Turkish-style flatbreads with dips - and moves on to a selection of sharing dishes served family-style, with desserts served tableside alongside an ouzo and raki service. Highlights include lamb tartare with ramp labneh and a sweetbread kokoretsi with purslane and lemon.

The interiors take inspiration from the building’s mid-century glamour and the restaurant’s vision of being a “view from the ocean” of the Aegean. The sleek and luxuriously appointed dining room features hand carved woodwork, plenty of polished chrome and marble tables. 

Ideal For

Aegean-Inspired dishes

Signature Dishes

Seaweed cured local fluke with hazelnuts and burned rosemary; swordfish xarpaccio with toasted pistachios, garlic and mint; grilled octopus with candied orange, anrtep chili crunch and marinated lamb with scallion cakes and black sesame; and an Aegean stew with poached sea bass, lobster, vegetables a la grecque in a rich shellfish broth.