Mezedes & Starters

Aphrodite’s starter, twelve years old this season. Naxos olive oil, coarse salt, rosemary off the terrace. It arrives before you have ordered anything and it is not optional.

Twice a service, with white cod roe and stale sourdough rather than potato. Enough lemon to keep it sharp, and nothing pink about it.

Captain Petros’ sardines, smoked over vine cuttings on the deck fire, folded with butter and a little ouzo.

Filleted the morning they land, twenty-four hours in vinegar and salt, then oil, garlic and parsley. The one we sell the most of.

Cured pork loin from the island, chopped by hand, sourdough toast, anchovy oil, a raw yolk if you want it. The only meat before the mains.

Four weeks a year, usually late May, when the bay and the law both allow it. If it is on the board, Vasilis dived it that morning.

The drystone walls that hem the deck are the caper terraces Yannis’ father worked for forty years. Salted, never brined.

March to June only, charred on the wood fire until the outer leaves are black, which is the point of them.

Slow-cooked, poured warm, caramelised and raw onion on top. It sits between the mezedes and the garden plates and gets ordered with everything.