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Mazi
JARS
Fish Roe mousse Tarama
- 35
Lemon pearls.
Spicy Tiropita, broken filo pastry, leeks and chilies
- 35
In Greece, this is traditionally a pie. We have deconstructed it by putting a variety of soft cheeses (all pasteurised) in a jar
Diced Beetroot with yoghurt, lime and walnuts (V)
- 35
Chives, green apple, daikon cress
Grilled Aubergine with soy and thyme honey
- 35
Thyme honey, soy sauce and aubergine chips.
Tzatziki with only a pinch of garlic
- 35
Balsamic vinegar & cucumber pearls
SALADS & RAW
Greek Salad
- 55
Cherry tomatoes, feta cheese and small barley rusks
Dakos with whipped feta cream and tomatoes consommé (V)
- 65
Traditional dish from Crete with rusk, cherry tomatoes, olives, capers, feta cream,
Sea Bream Tartare
- 65
Avocado mousse and squid ink rice puff
Red Mullet carpaccio
- 75
Yuzu and lemon zest, shaved fennel
HOT PLATES
Seafood Manti dumplings
- 50
Saffron kakavia
Courgette Cakes, cucumber and mint dip
- 50
Courgette cakes with a refreshing cucumber, red chilli and mint dip
Feta Tempura with lemon marmalade and caper meringue
- 50
Feta fried in black sesame seed tempura batter, with a sweet soft caper meringue and a lemon marmalade. Mazi's bestselling dish
Fresh Calamari lightly battered, citrus mayo
- 55
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
Grandmama's Meatballs, hand made crisps
- 60
Hand made meatballs
Chicken Gyros tacos
- 75
Soft tortilla dressed with honey mustard, garnished with cucumber, spring onions & coriander cress
Shiitake Mushroom and potato dauphinoise Mousaka
- 75
Vegetarian Mousaka with shiitake mushrooms
Smoked Prawns saganaki with Ouzo and Metzovone
- 105
Prawns cooked saganaki style with Ouzo (alcohol)
SIGNATURE DISHES
Artichoke Risotto a la polita, dill and glazed carrots (V)
- 75
Jerusalem artichoke risotto with lemon and dil
Orzo Pasta giouvetsi with braised milk fed ossobuco
- 105
Braised veal ossobuco on top of orzo pasta
Wild Cod "tsigareli", foraged greens and potato cream
- 110
Wild cod with foraged greens, potato cream, paprika, raisins and pine nuts
Steamed Seabass, lemon swiss chard
- 110
Egg and lemon sauce
Scallops and Mussel pilafi (A)
- 110
Seafood risotto in prawn bisque
Black Truffle chicken hunkar begendi
- 120
Black truffle chicken with smoked aubergine puree and wild mushrooms
Shredded lamb shoulder stifado, miso Imam Baildi aubergine
- 120
Slow cooked lamb shoulder, miso aubergine
Josper Grilled Lamb Cutlets
- 165
Lemon herb oil
Grilled Octopus, garden herb potato salad, olive tapenade
- 175
Grilled octopus served on a bed of potato salad with fried capers, and dots of olive tapenade
USDA Beef Fillet Kontosouvli
- 180
Stir fried politiki salad, confit tomatoes
DESSERTS
Loukoumades, lavender honey, crushed walnuts, chocolate sorbet
- 40
Loukoumades are the Greek version of doughnuts. Dough balls marinated in lavender honey, with cinnamon, walnuts
Galaktoboureko soaked in syrup, semolina custard
- 40
Semolina custard wrapped in filo pastry soaked in syrup
Pistachio and Mastiha Parfait, strawberry and melon coulis
- 40
A semi-freddo, made mainly with pistachio paste, double cream and Mastiha.
Greek Yoghurt mousse, raspberry sorbet and almond tuile sandwich
- 40
Almond tuille (thin biscuit made from almonds) Greek yogurt mousse and raspberry parfait, an excellent combination of flavours and textures.
Armenovil, caramelized nuts, chocolate ganache
- 40
Frozen cream, meringue, caramelized hazelnuts topped with chocolate
(A) Contains Alcohol (D) Contains Dairy (N) Contains Nuts (S) Contains Shellfish (V) Vegetarian (G) Gluten