MENU

'Winter on the Archipelago' 
SIX-PLATE SET MENU
View Vegetarian Menu HERE
Menu items may change based on ingredients availability & seasonality.

Mykonos
tuna lountza, smoked taramasalata, rose chai, beetroot

Naxos
crab “youvarlaki”, crispy rice, lemon grass

Chios
mandarin & Mastiha shot

Kerkyra
rooster pastitsada, lazanaki pasta, manoura cheese

Sifnos
lamb mastelo, smoked mackerel mash, crispy vine leaf

Milos
yoghurt, white chocolate, seawater, honey caramel, spicy cherry

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

+ Cretan wild rabbit stifado croquette 16
trahanas, graveria & truffle cream (for two)    
+ Greek fresh black truffle  6

+ Four 100ml Greek wine pairings (courses 1-4)   36

*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

~ 2024 ~ 
Maida Vale  25 October  
Highgate  26 October   Muswell Hill  1-2 November    
Blackheath  6-9 November  Sheen/Richmond  15-16 November  
Chingford  22-23 November  Tooting  28-30 November
West Hampstead  5-7 December  
Shoreditch  7 December  Cobham  11-14 December  
Walthamstow  19-20 December
~ 2025 ~
Beaconsfield  24-25 January  C.Palace  31 January-1 February   
Fulham  7-8 February  Crouch End  14-15 February  
East Dulwich  20-22 February      

ABOUT THE CHEF

Hailing from the Aegean Islands, the Cyclades to be precise, Chef Marios, like many islanders, embarked on his journey to mainland Europe during his youth. There, he honed his culinary skills under renowned chefs, ascending the ranks in esteemed Michelin kitchens spanning Amsterdam, Copenhagen, and London. His culinary adventures led him to prestigious establishments like L'Ortolan, and the acclaimed 'World's Best Restaurant' Noma in Copenhagen.

With a foundation in classical French cuisine and Michelin-grade fine dining, underpinned with a rigorous zero-waste ethos, Chef Marios now brings his craft to table&candle, driven by a deep-seated ambition to showcase the rich and diverse flavours of his native Cycladic islands. Each island in this archipelago holds its own unique culinary heritage, shaped over millenia from their distinct landscapes, agricultural practices, and historical influences - from the Romans, to the Ottomans, Macedonians, and Hellenic peoples. From this rich historical tapestry emerges six tantalising plates, representing a true epicurean journey—and a fitting homage to the birthplace of Epicurus himself (it's not often we get to say that!).