Melon & Lemon Verbena. Inspired by slow evenings on the Mediterranean coast.
Ripe melon, lemon verbena and mezcal lifted with ginger spice. Light, juicy and gently smoky.
Baráki by Pyro
The First Fire
07.05.26
An evening to mark the start of the summer season.
Oysters, meze & BBQ
Sparkling, rosé & summer spritz
Music from 5pm
DJ sets & live music
Pete Tong DJ set from 9pm
Join us at your leisure.
The white windmills of Chora, Mykonos.
Each evening, Yiannis walked the streets with his grandfather. Across the water, his great-grandparents’ Hotel Delos - one of the island’s first.
Oyster Saganaki.
Maldon oysters, gently cooked over the embers and coated in a tangy spiced tomato, fennel, and feta sauce. Finished with crispy croutons made from yesterday’s flatbreads.
Dorset lamb tonight.
Slow-cooked over alder wood until tender and smoky, then finished on the open fire to give it a beautiful charred crust. Served with lamb fat flatbreads, smoked anchovies, yoghurt and stuffed vine leaves.
Our Old Fashioned. Brown sugar and aromatic bitters stirred into rich American bourbon. Notes of caramel, vanilla, and toasted oak unfold with every sip. Finished with a hint of spice.
