Toasted baguette, marinated tomatoes, rocket and silky prosciutto crudo.
Baked with a blanket of melted cheese, garlic butter and fresh herbs.
Corn tortillas, cheddar sauce, jalapeños, salsa, guacamole and sour cream.
Choose BBQ glaze or hot buffalo. Served with blue cheese dip.
Crispy Cypriot halloumi sticks with honey-chilli drizzle.
Tzatziki, tirokafteri and olive tapenade with warm pitta bread.
For two. Dry-aged, flame-grilled, carved on the board with roast potatoes, grilled vegetables and pepper sauce.
Chicken skewer, pork bites, beef medallion, grilled vegetables, tzatziki and lemon.
Marbled and juicy, with skin-on fries and a choice of pepper or mushroom sauce.
Full rack, slow-cooked and glazed in bourbon BBQ. Falls off the bone.
Marinated in lemon and herbs, served with rice or fries and seasonal salad.
Blended rum, fresh strawberries, lime — ice-cold and dangerous.
Fresh passion fruit, white rum, a whole fruit crown on top.
The sunset classic — Aperol, prosecco, soda, orange.
Ice cold, poured properly. Ask what's on tap.
Local Cypriot whites, rosés and reds.
Fresh orange, lemonade, soft drinks and mocktails for the kids.