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.
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.
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.