Luke’s culinary expertise is highlighted in his modern take on Greek cuisine. Using inventive and often experimental techniques Luke creates spring dishes such as asparagus with Aleppo feta; marron poached in caramelised tarama butter on sweet sprouted lentils with pickled cucumber and enoki; slow cooked lamb with a unique twist on moussaka; or basil seed jelly, garden flowers and toasted sesame seed ice cream. Whatever the choices, you can expect creative cooking in a menu that will excite and surprise.
