Tomato, cucumber, onions, green peppers, capers and feta, various barley rusk, oregano. A delicious classic to suggest to customers with jars for a fresh taste.

Sea Bream tartare with avocado mousse and squid ink rice puff

Red Mullet carpaccio

Lambs lettuce and tempura baby beets

Fish roe mousse tarama with lemon pearls.

In Greece, this is traditionally a pie. We have deconstructed it by putting a variety of soft cheeses (all pasteurised) in a jar

Fava Beans puree, with crispy and glazed onions.

Grilled aubergine with thyme honey, soy sauce and aubergine chips.

Tzatziki with balsamic vinegar & cucumber pearls.

Calamari (squid) coated in panko breadcrumb and lightly fried to a golden crisp colour, sprinkled with a light mix of lemon zest, chillies and coriander

Courgette cakes with a refreshing cucumber, red chilli and mint dip.

Prawns cooked saganaki style with Ouzo (alcohol)

Hand made meatballs

Feta fried in black sesame seed tempura batter, with a sweet soft caper meringue and a lemon marmalade. Mazi's bestselling dish

Honey roasted tomatoes, goat's cheese and thyme olive oil. A simple but delicious and very aromatic vegetarian dish. It is served very hot as it comes straight from the oven

Vegetarian Mousaka with shiitake mushrooms

Grilled octopus served on a bed of potato salad with fried capers, and dots of olive tapenade

Wild cod with foraged greens, potato cream, paprika, raisins and pine nuts

Black truffle chicken with smoked aubergine puree and wild mushrooms.

Braised veal ossobuco on top of orzo pasta

Slow cooked lamb shoulder, miso aubergine

Loukoumades are the Greek version of doughnuts. Dough balls marinated in lavender honey, with cinnamon, walnuts

Semolina custard wrapped in filo pastry soaked in syrup

A semi-freddo, made mainly with pistachio paste, double cream and Mastiha.

Almond tuille (thin biscuit made from almonds) Greek yogurt mousse and raspberry parfait, an excellent combination of flavours and textures.