MENU

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

Mykonos
touna lountza, smoked taramasalata, wild greens, rose chai

Naxos
crab soup avgolemono, crab “youvarlaki”, crispy rice, monks beard

Chios
blood orange, mastiha shot

Kerkyra
leek, pea yachni, trahanas, xigalo cheese, leeks ash

Crete
ox cheek stifado, green olive and parsnip purée, black olive cracker

Milos
yogurt mousse, seawater & honey caramel, spicy cherry compote

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

+ Sifnos lamb mastelo croquette 16
myttotos, herb salad (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

~ 2025 ~
Ascot  21-22 March  Mayfair  28-29 March
Esher  10-12 April  Tooting  17-18 April  
Marlow  25-26 April  
Banstead  2-3 May  Clerkenwell  9-10 May
 Muswell Hill  16-17 May

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!).