Table & Gifts
A black box with our Koroneiki olive oil, 12-year balsamic, truffle salt and fig & port preserve, nested in natural wood wool. The present we give our own regulars at the end of the year.
Special Selection
The wide-rimmed plate we plate our mains on, thrown in heavy stoneware with a reactive glaze. Each one varies slightly in tone.
A four-piece place setting of knife, fork, dessert spoon and teaspoon in brushed brass with slim, weighted handles. The cutlery from our dining room.
Early-harvest extra virgin olive oil from a single grove of Koroneiki trees in the southern Peloponnese. Green and grassy with artichoke, almond and a peppery finish. We pour it over raw fish and finish every soup with it.
A softer, buttery extra virgin oil from Arbequina olives grown in Catalonia. Ripe apple, green banana and a gentle almond finish. Our choice for mayonnaise, cakes and anything delicate.
Traditional balsamic aged for twelve years in a battery of oak, cherry and juniper barrels. Thick and glossy, with dried fig, cherry and a long sweet-sour finish. A few drops on Parmigiano, strawberries or vanilla ice cream.
Extra virgin olive oil steeped with real slices of black winter truffle. Earthy and deep, so a little goes a long way. Finish risotto, eggs or fries with a thread of it.
