MENU

'A Greek Odyssey'
SIX-PLATE SET MENU
View Vegetarian Menu HERE
Menu items may change based on ingredients availability & seasonality.

Dakos Salad Cheesecake
Olive oil rusk, Handmade Greek cream cheese, Onion, Tomato
Wine ~  (in development with our sommelier)

Fasolada Soup
Beans, Truffle, Smoked Siglino, Feta
Wine ~  (in development with our sommelier)

Scallops
Lentils, Yuzu, Urchin, Curry
Wine ~  (in development with our sommelier)

Sorbet
with Elderflower Gin

Yaya's Lamb
Traxanas, Miso, Aubergine , Greek Yoghurt
Wine ~  (in development with our sommelier)

Galaktoboureko
Fillo pastry, Turmeric, Rosa Rossa, Cinnamon

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ADD-ONS (opt.)
save 10% by pre-ordering online 

+ Truffle Pastitsio (for two)  £14
of seasonal mushroom mince & béchamel

+ Four 100ml paired wines (courses 1-4)  £34

*a discretionary service charge of 10% will be added to your bill on the night, and paid directly to your waiter

Highgate  3-4 March  Dulwich  10-11 March
Belsize Park  7-8 April 
Dulwich *Bonus Weekend*  21-22 April 
Fulham  17-18 March   Shoreditch  14-15 April 
Crouch End  28-29 April  Muswell Hill  5-6 May
Wanstead  12-13 May  N.Finchley/Whetstone  19-20 May
C.Palace  26-27 May  Highbury  2-3 June
Mill Hill  9-10 June  Notting Hill  7 July
Shoreditch *Bonus*  14-15 July
Stoke Newington  28 July
Notting Hill  29 July

ABOUT THE CHEF

Born and raised in Thessaloniki, Chef Emmanouil began his career traversing his ancient homeland, working in restaurants from Halkidiki to Pella, absorbing the country’s diverse delicacies and prized ingredients. Ever intrepid, Kompogiannis finally left Greece and embarked on a trail of European culinary hotspots, working in Michelin kitchens spanning Europe; from the world-renowned Easo of Seb Sebastian to one-Michelin-starred Acqurello of Munich and La Tasse of Lyon. Kompogiannis subsequently moved to London where he was taken under the wing of Jason Atherton at the Michelin-starred Pollen Street Social, and also ran kitchens at Claridges of London and the two-Rosette-awarded Petersham Hotel.  

Kompogiannis joins table&candle on a mission to showcase Greek cuisine as never before. Surfacing both common and lesser-known Greek dishes, whilst channelling his Michelin-grade finesse into each and every dish. And yes, he will be importing Greek-only truffles for the occasion.