Coffee | Wine | Plates

View fullsize ✨A Little update from us ✨ From today we have had to put our prices up. We have resisted doing this for a long time but we really love serving you all, and we need to ensure we can continue to do that in the years to come. There’s never been
View fullsize Top Friday night drinks spot right here 🍷 🍺 🍸
View fullsize If you are celebrating Mother’s Day next Sunday, book a table to enjoy our special seasonal sharing menu for just £40pp. Enjoy some of the favourites from chef @diamantis_kalogiannidis’s menu, finishing with an indulgent rhubarb and
View fullsize ☀️🍨Sunny weather calls for ice-cream, and what an ice cream we have for you! ☀️🍨 Toasted hay ice-cream, with white chocolate crumble. Served with the worlds best Corinth raisins, soaked in sweet Samos wine and brandy, finished with a sticky boozy
View fullsize ✨LUNCH SPECIAL✨ Pork Souvlaki on Charred House Flatbread with Homemade Tzatziki and Greek Salsa. Get it for £18 including a draft beer, house wine or soft drink. 🥙🍺 We’ll be serving up the souvlaki (and a veggie alternative) Friday an
View fullsize Sunday lunch, but make it Greek 🇬🇷 Thanks to everyone who stopped by for lunch this Sunday. Diamantis will be making his Lamb Dolma, and Grilled Chicken again next Sunday too, don’t miss it - so so good! It has been super-busy so make sure
View fullsize ☀️ Lunch in the sun ☀️ Last weekend to catch this delicious 28 day dry-aged Sussex sirloin. Diamantis grills it to perfection, finishing by smoking over pine before serving with green sauce and oyster mushrooms. @diamantis_kalogiannidis @gingerpigl
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View fullsize ☀️SUNDAY LUNCH☀️ Join us for a Greek twist in Sunday lunch each week with the wonderful @diamantis_kalogiannidis . Tomorrow we’ll be serving slow-cooked Essex saltmarsh lamb, with Greek style roast potatoes and hay-baked grilled carrots. The
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View fullsize Week 2 of @diamantis_kalogiannidis residency starts today! Scroll to see some snaps from last week. Diamantis’s menus share the flavours of Greek home-cooking, but elevated by his technical skill learned from years of training in Michelin-sta
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