Greek Tsipouro Rolling Lunch with Phoebe Moon & Jess Elliott Dennison

Saturday 9th March, 1pm

To kick off 2024, my very talented Studio assistant Phoebe Moon and I will be exploring her culinary heritage with a giant Greek Tsipouro feast. Many of you will know Phoebe from her ridiculously delicious residency down at Newbarns Tap Room in Leith and from events with me here at Elliott’s.

Wholly self-taught, Phoebe is one of the finest and most creative intuitive cooks that I know. She trained in photography at Edinburgh College of Art before going on to cook at some of the UK’s best spots including Café Cecilia and Top Cuvée, so you’re in for a real treat!

Phoebe says:

“Tsipouro/Raki/Ouzo are typically served with Mezze similar to Tapas, every glass of the spirit being accompanied with a few small plates. On the coast these are usually seafood, on the mainland with pickles, sausages & cheeses. The spirits can be with or without anise, and are usually accompanied with water & ice and are sipped throughout the meal.

All dishes are rolled out as and when they’re made. Firstly the dips and salads, then the cooked meat/fish/vegetables and finally desserts, bread is replenished throughout the meal and sweets are usually served with fresh seasonal fruit”

Lunch is £65, includes Tsipouro, natural red wine on the table, homemade soft drinks and will be something along the lines of:

Koulouri Bread
Sesame Coated Bread Shaped in a ring

Olives (Kalamata, Donkey & Throumba)
Donkey Olives are big and buttery like Nocerella, Throumba are the small wrinkly ones

Taramasalata (or Tdziki) & Spring Skordalia
Skordalia is traditionally made with Potatoes (Blended with Olive oil, Lemon & Garlic as a dip) But in the Spring in Crete they do it with fresh broad beans. I think the pale green and pale pink dips would look very pretty together!

Gigantes e Spinaki
Gigantes are the giant butter beans, simmered in a sauce that is spinach, mint, dill, lemon and alliums cooked down in lots of olive oil. Imagine like a saag curry consistency that tastes like spanakopita

Tomato & Oregano Salad
Fresh or very good dry Oregano vital!

Globe Artichokes a La Gricia

Braised with lots of dill, lemon, garlic and olive oil

Stuffed Mussels (or Swiss Chard Dolma)

Stuffed with rice, similar to Dolma

Ithacan Savoro (or Fried Wild Mushrooms)
Fried Crispy Fish, Traditionally Red Mullet/Whitebait in a Rosemary, Vinegar & Raisin dressing

Beetroot & Potato Salad

Charlotta, Sour Cherry Glyko

Cypriot Trifle basically

Sesame, Feta & Honey & Fresh Spring Fruits on Ice

Block of Feta, panné with sesame seeds, fried & covered with honey

Greek Coffee

Served short

Start time is 1pm, finishing around 4pm.

21 Sciennes Road, Edinburgh, EH9 1NX

Please get in contact to check on any dietary or special requirements before booking. Most of the time we can adapt the menu and cater for everyone, but please do check first.

Exciting!