Brother Marcus Angel

A vibrant and refreshing salad featuring juicy heritage tomatoes, crisp watercress, and sharp sumac onions tossed together.

Tender za'tar roasted cauliflower served with a spiced kasundi, sweet raisins, and a tangy caper dressing.

Pan-fried halloumi cheese drizzled with orange and thyme infused honey, finished with toasted seeds.

Crispy feta and ricotta börek served with creamy labneh and charred spring onion.

Golden and crispy potato chips generously seasoned with crumbled feta and aromatic oregano.

Juicy king prawns and new potatoes seared in burnt Aleppo and garlic butter, caramelised in kasundi.

Mackerel shikampur stuffed with fragrant herbs, preserved lemon, and a zesty red pepper sauce.

Tender grilled pork ribeye accompanied by a luscious grape beurre blanc and a dusting of herbs.

Za'tar spiced lemon chicken served with hearty chickpeas and plump olives.

Traditional Greek salad with ripe tomatoes, crisp cucumbers, onions, olives, green peppers, olive oil rusk, and whipped feta.

Golden roasted squash topped with galomithra, confit cherry tomatoes, pistachio & crispy onion dukkah, dill, and herb oil.

Golden-brown pan-fried halloumi cheese served with a prune and clementine reduction and toasted seeds.

Charred celeriac served with dill and lemon aioli, confit garlic, and smoked pine nuts.

Twisted striftoudi pasta in a rich prawn bisque sauce with lemon, chives, and Urfa chilli.

Pan-seared bream fillet served with a bright almond and dill gremolata.

Juicy grilled kofta served on aubergine begendi with Aleppo butter and spring onion.

Smoked Greek feta sausage served with aubergine bayildi and a fresh feta and herb salad.

Roasted chicken glazed with sun-dried tomato harissa, served with fresh herb salad, labneh, and nigella seeds.

Rose-infused overnight chia and oats served with minted kiwi, fresh pear, and apple.

Smashed avocado on toast with beetroot houmous & crispy chickpeas

Tahini & date custard pancakes served with a rich dark chocolate glaze and caramelized pistachios.

Thin cut crispy streaky bacon.

Juicy traditional Cumberland sausage.

Pan-fried halloumi served with honey.

Freshly sliced creamy avocado.

Warm house-baked beans.

Smooth roasted beetroot houmous.

Two perfectly poached eggs.

Fluffy scrambled eggs.

Classic fried eggs.

Mon-Fri: 15.00-18.00. Rip & Dip platter to share + one veg mezze & one meat mezze of your choice

Attiki, Greece, 2024 (Wine on tap) (Floral, citrus & grapefruit)

Piedmont, Italy, 2024 (Delicate, citrus, elderflower notes)

Languedoc-Roussillon, France 2024 (Exotic fruits, rich & silky)

Sousa, Portugal, 2024 (Floral, citrus & tropical aromas)

Amyndeon, Greece, 2024 (Medium-bodied, melon & floral)

Burgundy, France, 2023 (Flint, fresh & white nectarine)

Loire, France, 2023 (Crisp, crunchy grapefruit & citrus)