The Elysee

Suffolk, England

Puréed chick peas with lemon, tahini & a hint of garlic

Fresh cod roe beaten with olive oil and lemon

Strained Greek yoghurt with cucumber, mint and garlic

baked with tomato and basil chutney

lightly fried

Spinach & feta-stuffed filo parcels

Lamb meatballs with couscous, tomato sauce & Greek yoghurt

Lightly fried chickpea fritters served with a tahini dip

Vine leaves filled with beef, rice and spices

with chilli, lemon and garlic

with almond skordalia

4-hour spit-roasted boned chicken leg and/or lamb neck fillet (Friday & Saturday evenings and upon request only)

All served with Greek salad, aromatic vegetable rice and twice-cooked chips

Baklava, Kataifi, Shamali

Stuffed Vine Leaves

with Avruga Caviar

with Spiced Houmous

with Parma Ham & Aioli

Tzatziki & Cod Roe

Walnut & Celery

Vine Tomato and Basil Skewer

with Mushroom and Courgette

Red Onion

with Bell Pepper

with Sweet Chilli Sauce

with Greek Yoghurt

with Peas and Kefalograviera Cheese

wih Tartare Sauce

Pine Nuts and Feta Cheese

A smoky blend of rum, nuts and bitters that will transport you to the cigar rooms of Havana. Bacardi Ocho, Hazelnut, Apricot, Bitters

An invigorating Summer drink, with Zivania – a traditional Cypriot spirit. Zivania, Aperol, Passionfruit, Lavender, Orange

Our take on the Zombie cocktail. Fruit forward with a strong kick from three different rums. Bacardi Blanca, Bacardi Spiced, Bacardi 8, Pineapple, Passion Fruit, Salted Caramel, Bitters.

One for your sweet tooth. Bursting with bubblegum and passionfruit flavours. Aperol, Passionfruit, Bubblegum Liqueur, Grapefruit.

A perfect balance of fresh raspberries and lime with sweet lychee and rhubarb. Light and refreshing Grey Goose, Raspberry, Lychee, Rhubarb, Lime.

Our take on the whisky sour with a Scotch twist. The name is a tribute to the 16 men of Tain – craftsmen of whisky legend Glenmorangie. Glenmorangie X, Elderflower, Lime, Egg White, Bitters

Despite its name, this cocktail remains classy. A wonderful blend of passion fruit and vodka. Grey Goose Vanilla, Passion fruit, Lime, Prosecco

Salty and sour and bursting with lime and pink grapefruit. Patron Silver, Grapefruit, Lime, Agave, Soda water

Notes of roasted coffee with a finish of vanilla. Belvedere, Kahlua, Espresso, Vanilla

Salty and sour and sweet with lime and agave. Patron Reposado, Lime, Agave

England’s most popular gin cocktail. A testament to both its flavour profile and its endurance. Bombay Sapphire, Creme de Mure, Lime

Herbaceous & refreshing flavours accented by a crisp finish Try also: Strawberry Daiquiri Bacardi Carta Blanca, Lime, Sugar

Earthy spice & ginger with hinds of lime. Belvedere, Lime, Bitters, Ginger Beer

A twist on the classic tiki drink. Sweet, spiced and tropical. Bacardi Spiced, Pineapple, Coconut.

Flavours of spice layered with bittersweet orange. Hennessy VS Cognac, Moët & Chandon, Bitters

Rich on the palate with flavours of sweet vermouth herbal gin and bittersweet Campari. Tanqueray, Campari, Martini Rubino

Rich on the palate with flavours of sweet vermouth herbal gin and bittersweet Campari. Grey Goose, Lychee, Chazalette.

Zesty citrus aromas layered with sweet bubblegum and tropical passionfruit. Bubblegum, Passionfruit, Orange, Grenadine, Pink Grapefruit Soda.

Tropical and forest fruit flavours with a touch of sour lime.. Pineapple, Coconut, Strawberry, Tonka, Lime

A mix of sweet & sour, this fruity mix delivers a taste of summer in a glass. Vanilla Soy Milk, Chocolate, Strawberry, Marshmallows.

Made with pure rose oil and fresh lemon juice for a delicately aromatic and unique drink. Fresh Berries, Mint, Lime, Soda

Baked aubergine filled with Mediterranean ragout, feta and graviera cheese

with heritage tomato and barrel-aged feta cheese

Greek meatballs with tomato sauce, cracked wheat salad and Greek yoghurt

with a bed of "fava" split yellow pea purée, red onion and bell pepper dressing; (£4 supplement)

served with a side of houmous & wild rocket salad

with roasted cherry tomatoes and mixed leaves; £4 supplement

with a lemon and olive oil dressing

served with grilled Portobello mushroom and peppercorn sauce; £9 supplement

Baklava, Galaktoboureko, Shamali

served with mixed berries

served with vanilla ice-cream

served with fresh strawberries

Puréed chick peas dip with lemon, tahini and a hint of garlic

Fresh cod roe dip beaten with olive oil and lemon

Strained Greek yoghurt dip with cucumber, mint and garlic

Roasted hot peppers and feta cheese dip

Char-grilled aubergine dip with olive oil and garlic

Fresh squid, lightly fried

Baked and filled with Mediterranean ragout crumbled feta

with mint

With chilli, lemon garlic

With 'fava' split yellow pea purée and red onion

with sweet tomato chutney

Spinach and feta-stuffed filo parcels

Lamb meatballs, tomato sauce, couscous Greek yoghurt

Lightly fried chickpea fritters served with a tahini dip

Vine leaves filled with beef, rice and spices

With red onion marmelade

Courgette fritters with a mint yoghurt sauce

Traditional dish of roasted baby okra in a rich tomato sauce

With almond 'skordalia'

Feta, tomato, celery, cucumber mixed peppers

Chicken, lemon and rice

Char-grilled best end with aromatic rice and mixed leaves

Char-grilled skewers served with aromatic rice and mixed leaves

Butterflied and marinated in yoghurt, lemon black pepper, with a wild rocket salad and a side of houmous

With a lemon olive oil dressing

Served on or off the bone. Roasted cherry tomatoes and mixed leaves

Chilli, garlic, lemon parsley served with mixed leaves

With 'spanakorizo' spinach rice

Traditional Greek dish using Yiayia’s recipe.

Grilled tomato and steak-cut chips with truffle oil parmesan

Slow-cooked lamb shoulder spiced with oregano bay leaves, served with potatoes and braised onion

Layers of minced beef, potato, aubergine and courgette, baked with a Greek Graviera cheese sauce

Traditional dish of roasted baby okra in a rich tomato sauce

Slow spit-roasted boned chicken leg or lamb neck fillet, with aromatic rice and salad (Fri Sat evening and upon request)

with truffle oil and parmesan

with almond skordalia

Baklava, Galatopoureko and Karidopita with vanilla ice cream, pistachio crumble mixed berries

Fresh cream and vanilla ice cream

Natural Greek yoghurt, almond praline, amaretti biscuits and Greek honey

Kataifi filo layered with custard, Chantilly cream, cinammon and mixed nuts

Served with vanilla ice cream

Deep fried almond and coconut filled filo pastries, with mango sorbet and mixed berries

£35 pp if served as an à la carte starter

Puréed chick peas with lemon, tahini a hint of garlic

Fresh cod roe beaten with olive oil and lemon

Strained Greek yoghurt with cucumber, mint and garlic

baked with tomato and basil chutney

lightly fried

Spinach feta-stuffed filo parcels

Lamb meatballs with couscous, tomato sauce Greek yoghurt

Lightly fried chickpea fritters served with a tahini dip

Vine leaves filled with beef, rice and spices

with chilli, lemon and garlic

with almond skordalia

4-hour spit-roasted boned chicken leg and/or lamb neck fillet (Friday Saturday evenings and upon request only)

All served with Greek salad, aromatic vegetable rice and twice-cooked chips

Baklava, Kataifi, Shamali

Suffolk, England

Puréed chick peas with lemon, tahini a hint of garlic

Fresh cod roe beaten with olive oil and lemon

Strained Greek yoghurt with cucumber, mint and garlic

baked with tomato and basil chutney

lightly fried

Spinach feta-stuffed filo parcels

Lamb meatballs with couscous, tomato sauce Greek yoghurt

Lightly fried chickpea fritters served with a tahini dip

Vine leaves filled with beef, rice and spices

with chilli, lemon and garlic

with almond skordalia

4-hour spit-roasted boned chicken leg and/or lamb neck fillet (Friday Saturday evenings and upon request only)

All served with Greek salad, aromatic vegetable rice and twice-cooked chips

Baklava, Kataifi, Shamali

Stuffed Vine Leaves

with Avruga Caviar

with Spiced Houmous

with Parma Ham Aioli

Tzatziki Cod Roe

Walnut Celery

Vine Tomato and Basil Skewer

with Mushroom and Courgette

Red Onion

with Bell Pepper

with Sweet Chilli Sauce

with Greek Yoghurt

with Peas and Kefalograviera Cheese

wih Tartare Sauce

Pine Nuts and Feta Cheese

A smoky blend of rum, nuts and bitters that will transport you to the cigar rooms of Havana. Bacardi Ocho, Hazelnut, Apricot, Bitters

An invigorating Summer drink, with Zivania – a traditional Cypriot spirit. Zivania, Aperol, Passionfruit, Lavender, Orange

Our take on the Zombie cocktail. Fruit forward with a strong kick from three different rums. Bacardi Blanca, Bacardi Spiced, Bacardi 8, Pineapple, Passion Fruit, Salted Caramel, Bitters.

One for your sweet tooth. Bursting with bubblegum and passionfruit flavours. Aperol, Passionfruit, Bubblegum Liqueur, Grapefruit.

A perfect balance of fresh raspberries and lime with sweet lychee and rhubarb. Light and refreshing Grey Goose, Raspberry, Lychee, Rhubarb, Lime.

Our take on the whisky sour with a Scotch twist. The name is a tribute to the 16 men of Tain – craftsmen of whisky legend Glenmorangie. Glenmorangie X, Elderflower, Lime, Egg White, Bitters

Despite its name, this cocktail remains classy. A wonderful blend of passion fruit and vodka. Grey Goose Vanilla, Passion fruit, Lime, Prosecco

Salty and sour and bursting with lime and pink grapefruit. Patron Silver, Grapefruit, Lime, Agave, Soda water

Notes of roasted coffee with a finish of vanilla. Belvedere, Kahlua, Espresso, Vanilla

Salty and sour and sweet with lime and agave. Patron Reposado, Lime, Agave

England’s most popular gin cocktail. A testament to both its flavour profile and its endurance. Bombay Sapphire, Creme de Mure, Lime

Herbaceous refreshing flavours accented by a crisp finish Try also: Strawberry Daiquiri Bacardi Carta Blanca, Lime, Sugar

Earthy spice ginger with hinds of lime. Belvedere, Lime, Bitters, Ginger Beer

A twist on the classic tiki drink. Sweet, spiced and tropical. Bacardi Spiced, Pineapple, Coconut.

Flavours of spice layered with bittersweet orange. Hennessy VS Cognac, Moët Chandon, Bitters

Rich on the palate with flavours of sweet vermouth herbal gin and bittersweet Campari. Tanqueray, Campari, Martini Rubino

Rich on the palate with flavours of sweet vermouth herbal gin and bittersweet Campari. Grey Goose, Lychee, Chazalette.

Zesty citrus aromas layered with sweet bubblegum and tropical passionfruit. Bubblegum, Passionfruit, Orange, Grenadine, Pink Grapefruit Soda.

Tropical and forest fruit flavours with a touch of sour lime.. Pineapple, Coconut, Strawberry, Tonka, Lime

A mix of sweet sour, this fruity mix delivers a taste of summer in a glass. Vanilla Soy Milk, Chocolate, Strawberry, Marshmallows.

Made with pure rose oil and fresh lemon juice for a delicately aromatic and unique drink. Fresh Berries, Mint, Lime, Soda

Baked aubergine filled with Mediterranean ragout, feta and graviera cheese

with heritage tomato and barrel-aged feta cheese

Greek meatballs with tomato sauce, cracked wheat salad and Greek yoghurt

with a bed of "fava" split yellow pea purée, red onion and bell pepper dressing; (£4 supplement)

served with a side of houmous wild rocket salad

with roasted cherry tomatoes and mixed leaves; £4 supplement

with a lemon and olive oil dressing

served with grilled Portobello mushroom and peppercorn sauce; £9 supplement

Baklava, Galaktoboureko, Shamali

served with mixed berries

served with vanilla ice-cream

served with fresh strawberries

Puréed chick peas dip with lemon, tahini and a hint of garlic

Fresh cod roe dip beaten with olive oil and lemon

Strained Greek yoghurt dip with cucumber, mint and garlic

Roasted hot peppers and feta cheese dip

Char-grilled aubergine dip with olive oil and garlic

Fresh squid, lightly fried

Baked and filled with Mediterranean ragout & crumbled feta

with mint

With chilli, lemon & garlic

With 'fava' split yellow pea purée and red onion

with sweet tomato chutney

Spinach and feta-stuffed filo parcels

Lamb meatballs, tomato sauce, couscous & Greek yoghurt

Lightly fried chickpea fritters served with a tahini dip

Vine leaves filled with beef, rice and spices

With red onion marmelade

Courgette fritters with a mint yoghurt sauce

Traditional dish of roasted baby okra in a rich tomato sauce

With almond 'skordalia'

Feta, tomato, celery, cucumber & mixed peppers

Chicken, lemon and rice

Char-grilled best end with aromatic rice and mixed leaves

Char-grilled skewers served with aromatic rice and mixed leaves

Butterflied and marinated in yoghurt, lemon & black pepper, with a wild rocket salad and a side of houmous

With a lemon & olive oil dressing

Served on or off the bone. Roasted cherry tomatoes and mixed leaves

Chilli, garlic, lemon & parsley served with mixed leaves

With 'spanakorizo' spinach rice

Traditional Greek dish using Yiayia’s recipe.

Grilled tomato and steak-cut chips with truffle oil & parmesan

Slow-cooked lamb shoulder spiced with oregano & bay leaves, served with potatoes and braised onion

Layers of minced beef, potato, aubergine and courgette, baked with a Greek Graviera cheese sauce

Traditional dish of roasted baby okra in a rich tomato sauce

Slow spit-roasted boned chicken leg or lamb neck fillet, with aromatic rice and salad (Fri & Sat evening and upon request)

with truffle oil and parmesan

with almond skordalia

Baklava, Galatopoureko and Karidopita with vanilla ice cream, pistachio crumble & mixed berries

Fresh cream and vanilla ice cream

Natural Greek yoghurt, almond praline, amaretti biscuits and Greek honey

Kataifi filo layered with custard, Chantilly cream, cinammon and mixed nuts

Served with vanilla ice cream

Deep fried almond and coconut filled filo pastries, with mango sorbet and mixed berries

£35 pp if served as an à la carte starter

Puréed chick peas with lemon, tahini & a hint of garlic

Fresh cod roe beaten with olive oil and lemon

Strained Greek yoghurt with cucumber, mint and garlic

baked with tomato and basil chutney

lightly fried

Spinach & feta-stuffed filo parcels

Lamb meatballs with couscous, tomato sauce & Greek yoghurt

Lightly fried chickpea fritters served with a tahini dip

Vine leaves filled with beef, rice and spices

with chilli, lemon and garlic

with almond skordalia

4-hour spit-roasted boned chicken leg and/or lamb neck fillet (Friday & Saturday evenings and upon request only)

All served with Greek salad, aromatic vegetable rice and twice-cooked chips

Baklava, Kataifi, Shamali

Suffolk, England

Puréed chick peas with lemon, tahini & a hint of garlic

Fresh cod roe beaten with olive oil and lemon

Strained Greek yoghurt with cucumber, mint and garlic

baked with tomato and basil chutney

lightly fried

Spinach & feta-stuffed filo parcels

Lamb meatballs with couscous, tomato sauce & Greek yoghurt

Lightly fried chickpea fritters served with a tahini dip

Vine leaves filled with beef, rice and spices

with chilli, lemon and garlic

with almond skordalia

4-hour spit-roasted boned chicken leg and/or lamb neck fillet (Friday & Saturday evenings and upon request only)

All served with Greek salad, aromatic vegetable rice and twice-cooked chips

Baklava, Kataifi, Shamali

Stuffed Vine Leaves

with Avruga Caviar

with Spiced Houmous

with Parma Ham & Aioli

Tzatziki & Cod Roe

Walnut & Celery

Vine Tomato and Basil Skewer

with Mushroom and Courgette

Red Onion

with Bell Pepper

with Sweet Chilli Sauce

with Greek Yoghurt

with Peas and Kefalograviera Cheese

wih Tartare Sauce

Pine Nuts and Feta Cheese

A smoky blend of rum, nuts and bitters that will transport you to the cigar rooms of Havana. Bacardi Ocho, Hazelnut, Apricot, Bitters

An invigorating Summer drink, with Zivania – a traditional Cypriot spirit. Zivania, Aperol, Passionfruit, Lavender, Orange

Our take on the Zombie cocktail. Fruit forward with a strong kick from three different rums. Bacardi Blanca, Bacardi Spiced, Bacardi 8, Pineapple, Passion Fruit, Salted Caramel, Bitters.

One for your sweet tooth. Bursting with bubblegum and passionfruit flavours. Aperol, Passionfruit, Bubblegum Liqueur, Grapefruit.

A perfect balance of fresh raspberries and lime with sweet lychee and rhubarb. Light and refreshing Grey Goose, Raspberry, Lychee, Rhubarb, Lime.

Our take on the whisky sour with a Scotch twist. The name is a tribute to the 16 men of Tain – craftsmen of whisky legend Glenmorangie. Glenmorangie X, Elderflower, Lime, Egg White, Bitters

Despite its name, this cocktail remains classy. A wonderful blend of passion fruit and vodka. Grey Goose Vanilla, Passion fruit, Lime, Prosecco

Salty and sour and bursting with lime and pink grapefruit. Patron Silver, Grapefruit, Lime, Agave, Soda water

Notes of roasted coffee with a finish of vanilla. Belvedere, Kahlua, Espresso, Vanilla

Salty and sour and sweet with lime and agave. Patron Reposado, Lime, Agave

England’s most popular gin cocktail. A testament to both its flavour profile and its endurance. Bombay Sapphire, Creme de Mure, Lime

Herbaceous & refreshing flavours accented by a crisp finish Try also: Strawberry Daiquiri Bacardi Carta Blanca, Lime, Sugar

Earthy spice & ginger with hinds of lime. Belvedere, Lime, Bitters, Ginger Beer

A twist on the classic tiki drink. Sweet, spiced and tropical. Bacardi Spiced, Pineapple, Coconut.

Flavours of spice layered with bittersweet orange. Hennessy VS Cognac, Moët & Chandon, Bitters

Rich on the palate with flavours of sweet vermouth herbal gin and bittersweet Campari. Tanqueray, Campari, Martini Rubino

Rich on the palate with flavours of sweet vermouth herbal gin and bittersweet Campari. Grey Goose, Lychee, Chazalette.

Zesty citrus aromas layered with sweet bubblegum and tropical passionfruit. Bubblegum, Passionfruit, Orange, Grenadine, Pink Grapefruit Soda.

Tropical and forest fruit flavours with a touch of sour lime.. Pineapple, Coconut, Strawberry, Tonka, Lime

A mix of sweet & sour, this fruity mix delivers a taste of summer in a glass. Vanilla Soy Milk, Chocolate, Strawberry, Marshmallows.

Made with pure rose oil and fresh lemon juice for a delicately aromatic and unique drink. Fresh Berries, Mint, Lime, Soda

Baked aubergine filled with Mediterranean ragout, feta and graviera cheese

with heritage tomato and barrel-aged feta cheese

Greek meatballs with tomato sauce, cracked wheat salad and Greek yoghurt

with a bed of "fava" split yellow pea purée, red onion and bell pepper dressing; (£4 supplement)

served with a side of houmous & wild rocket salad

with roasted cherry tomatoes and mixed leaves; £4 supplement

with a lemon and olive oil dressing

served with grilled Portobello mushroom and peppercorn sauce; £9 supplement

Baklava, Galaktoboureko, Shamali

served with mixed berries

served with vanilla ice-cream

served with fresh strawberries