Halloumi

Halloumi dishes up Greek-Cypriot cuisine in a fresh, bold and confident manner, within a styilsh, contemporary diner.

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Concept and cooking shine in this modern Greek-Cypriot mezze restaurant. Inside and out, it’s chic and inviting, with high tables by the bar ideal for sociable group feasts, and more traditional seating further back. Blue and white tiles add a bright touch with details such as Greek craft beer and even table condiments maintaining the Mediterranean magic. Mezze-size standards are delivered with precision and flair; a seemingly simple dish of three lamb chops known as bresaola is elevated to chargrilled perfection, savoury and seasoned on the outside but melting, pink and succulent when torn apart. Grilled swordfish steak likewise relies on skilful chefs, fresh and zingy with a firm texture, on a bed of dressed asparagus. Vegetarian options do extend beyond fried cheese, but their crisp and light halloumi sticks are certainly worth a taste. The menu suggests three dishes per person which works on portion size but does create two problems – how to fit six plates on the somewhat limited table space, and what to leave for the next visit?