Today, just for a few hours we are going to sit in a sun kissed magical bar in Greece. If you are vegetarian let me know when you book and I will rustle up one alternative main course as all the starters are vegetarian.
The cooking facilities in the nest are limited and therefore the menu is set, unfortunately we are unable to offer alternative options or swaps and we struggle to safely deal with dietary requirements and allergies.
The bar will be open from 6.00 pm, we ask you to arrive by 7.00 pm with dinner being served at 7.30 pm, last orders for drinks will be at 10.00 pm.
We will be operating a table service, so no going to the bar, with one member of the nest team looking after you with drinks orders, food and any other requests.
Nibbles served with a complimentary gin cocktail on arrive.
Marinated barrel aged Feta – You can’t beat a bit of Greek feta to bring back holiday memories. This iconic cheese has been marinating in rosemary, lemon, oregano, chili and olive oil.
Tapenade – another Greek ingredient, Kalamata olives blitzed to a pulp with lemon, garlic, capers, basil and more olive oil.
Dolmades - vine leaves stuffed with rice and herbs.
Roasted garlic tzatziki (save a bit of this for the gyros).
Hummus - shop bought hummus will never taste the same again.
Melitzanosalata - a simple yet tasty dish of roasted aubergine, garlic, oil, and lemon juice - well you knew there would be aubergine somewhere.
Olives infused with lemon, garlic, rosemary, basil and served warm - if you love olives but have never eaten them warm then you are missing out, the warmth brings out the aromatics in the olives. In Greece the best olives are always unpitted.
All served with a basket of breads and crackers.
For the main course we have ......
Chicken gyros served with Pilafi Pourgouri a roasted bulgar wheat salad and wraps for you to create that iconic Greek dish.
Salmon infused with fennel, lemon, thyme, red onion and pink peppercorns - Fennel is one of the key ingredients to making Ouzo and is grown all over Greece and it pairs really well with fish. Marinated for a day and cooked on the BBQ wrapped in foil so that the steam helps the herbs gently infuse into the fish and served with rice.
Orange and poppy seed syrup cake - oranges always make an appearance in Greek restaurants, the citrus flavour and the syrup make it a truly refreshing sweet treat to end a meal, this one is served with a dollop of sweetened Greek yogurt.
Meringue kisses sandwiched with whipped cream (there's always meringue!)