Seasons rarely change overnight.
One week the table still looks like winter. The next, the days feel lighter and the menu begins to shift. Before that happens fully, there is a short window.
Every season leaves a few dishes people return to.
This winter that meant baked feta, charcoal grilled whole leek and the pistachio caesar crunch. Plates that feel right on colder days, when meals tend to settle a little deeper.
It is the kind of food people expect to find in a Mediterranean restaurant when winter is still holding on.
Sometimes the sides tell the story best.
Charcoal grilled pumpkin brings warmth and sweetness. Brussels sprouts arrive charred and bright. Glazed carrots balance the table. And the plant based mushroom risotto became a quiet favourite during the colder months.
Together they form the kind of healthy menu people look for in a healthy restaurant that focuses on Mediterranean food and vegetarian options.
Our seasonal menu move forward naturally. Soon spring ingredients will start appearing and the menu will shift again. Until then, the winter plates remain for a few final days.