Tonight at the long table.

Chef Aris Diamantopoulos · Friday 16 May. Posted at half past five, after the boat. €68 per person, or €92 with a pairing of four glasses.

Reserve a seat

The menu

One sitting at 20:30. Five courses and an aperitif.

Aperitif

Renaud’s salted almonds, a glass of unfiltered Assyrtiko.

Course 1

Charred leek, anchovy butter, lemon zest.

Course 2

Salt-baked beetroot, fresh ricotta, thyme honey.

Main

Lamb shoulder of the Vathy valley, wild fennel, anchoïade.

Cheese

Renaud’s 18-month Sifnos-aged Beaufort, walnut bread.

Dessert

Chamomile granita, almond shortbread.

Allergens and what we can change

Tell us in advance and we will cook around almost anything. Tell us at the table and we will do our best, which on a night when thirty plates leave at once is less than our best.

The menu is the menu: we do not offer alternatives by course. We have never yet failed to feed someone who wrote to us first.