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'Part II: A Greek Odyssey' 
Six-plate menu & complimentary Greek cocktail
made with Greek produce, alongside paired wines (opt.)

• £69 earlybird / £72 regular price •
*for the venue address, please go to respective location page below*


'Part II: A Greek Odyssey'
View Vegetarian Menu HERE
Menu items may change based on ingredients availability & seasonality.

Yaya's filo
Filo pastry, leek, onion, Ayran

Soup of Santorini
with sourdough & Greek sujuk

Crab dolma
calamansi, salmon roe, Greek seaweed

Pumpkin sorbet

Beef cheek, orzo, beef prosciutto

Chocolate orange ravani
with handmade rosemary ice cream

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

+ Tiger prawn hilopites (for two)  £15
with wine-aged cheese 

+ Four 100ml paired Greek wines (courses 1-4)  £35

*assuming you're happy with your service, a discretionary service charge of 10% will be added to your bill on the night, and paid directly to your waiter

Sheen/Richmond  19-20 Jan  Shepherd's Bush  26-27 Jan
Chingford  2-3 Feb  E.Dulwich  8-10 Feb
Maida Vale  16-17 Feb  Tooting  23-24 Feb
Walthamstow  1-2 March  Chingford (encore)  8-9 March
Cobham  14-16 March
Ealing  13-15 June


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.