We are beyond excited to announce Anita See You Eat coming to Evi’s on Sunday 31st May. Our very own chef Anita will be taking over the kitchen and bringing you her delicious menu inspired by her Lao Australian upbringing! So book your tickets now because she wants to see you eat!
£50 per head
Sunday 31st May
12-3:30pm
Book via the link in our bio or on our website.
Poster @mair_stone
Two of our latest specials. First up we’ve got whole king prawns coated in a cherry tomato, garlic, and chilli sauce. Followed by a seasonal favourite, grilled asparagus with a confit garlic and shallot dressing, topped with crispy bread crumbs.
With summer round the corner we thought it was time for an upgrade to our drinks menu, and by that, we mean make it more Greek!
For our Negroni gone is the basic Campari, we’re all about the new aromatic bitter from Kalamata, paired with Otto’s Athens Vermouth and our favourite Old Sport Gin.
For the G&T, we’re using Grace Gin from Three Graces, a family-run distillery in Central Greece. It brings notes of orange, cedar blossom and bergamot, topped with Three Cents tonic to round it out.
And for the wine lovers, we’ve added a Pet Nat from the organic Anatolikos Vineyards in Xanthi. With delicate peach, minerality and a touch of black pepper, it pairs perfectly with our grilled calamari.
And if you need any more convincing, it’s one of Evi’s favourites!
Two new specials this week:
An ox-tail stifado. Slowly braised in white wine, leeks, charred chillies, and horned peppers. Served with pearl onions and new potatoes.
And the perfect side dish, horta. Seasonal greens grilled and topped with olive oil, lemon, and salt. A simple Greek classic.
A different kind of calamari special this week - grilled calamari rings in a dressing of blood orange, confit garlic oil, and a dash of chilli. Grab it while you can, once it’s gone, it’s gone!
Join us for lunch and dinner, today and tomorrow.
A round up of some of this weeks specials:
1. Grilled oyster mushrooms dressed in confit garlic, tahini, lemon, and parsley.
2. Purple sprouting broccoli on an anchovy dressing, coated in a smoked Cretan cheese.
3. Chocolate and pistachio terrine, with chilli and sea salt for that extra kick.
Join us for lunch and dinner this weekend!
A glimpse into this week’s kitchen prep work:
Prepping the toppings for melitzanosalata means de-seeding pomegranates and roasting walnuts. They give the dip that added crunch!
Pickling vegetables for our toursi.
Speaking of melitzanosalata, we slow grill the aubergines for that delicious smokey flavour.
Potato delivery! Did you know we make our own chips from scratch?
New year means new specials! We’re starting with tahini and herb braised chickpeas, topped with lemon zest and mizithra. A warm, hearty dish to keep you going in this dreary weather. You’ll want to order extra pita for this one!
