Oregano Bavette Flatbread Feast Feast 10-greek-street
Mediterranean Family Feast Feast 10-greek-street
Oregano Bavette Flatbread Feast Feast 10-greek-street
Oregano Bavette Flatbread Feast Feast 10-greek-street
Oregano Bavette Flatbread Feast Feast 10-greek-street
  • Load image into Gallery viewer, Oregano Bavette Flatbread Feast Feast 10-greek-street
  • Load image into Gallery viewer, Mediterranean Family Feast Feast 10-greek-street
  • Load image into Gallery viewer, Oregano Bavette Flatbread Feast Feast 10-greek-street
  • Load image into Gallery viewer, Oregano Bavette Flatbread Feast Feast 10-greek-street
  • Load image into Gallery viewer, Oregano Bavette Flatbread Feast Feast 10-greek-street

Mediterranean Family Feast

Regular price
£110.00
Sale price
£110.00
Regular price
Sold out
Unit price
per 
Tax included.

“This is a summer dinner packed with interesting flavours, herbs and spicing, to be spread across the table for everyone to tuck in and enjoy family style,” says 10 Greek Street head chef James Mossman.

The menu begins with flatbreads brushed with sour sumac, thyme and sesame, and yoghurt, flavoured with golden garlic, paprika and caraway. For the bavette steak, James and the team source British Dexter beef and marinate it in punchy fresh oregano until tender. With long summer evenings arriving, the bavette can easily be grilled on the barbecue to add a touch of smokiness, or simply cooked on a very hot pan.

Salty preserved lemons have been blended and mixed with mustard and rosemary to act as a marinade for juicy chicken thighs. “We don’t narrow ourselves to just one cuisine,” says James. “In the summer we favour North African and Middle Eastern spices, and I love marinating meat in powerful flavours before grilling.”

Imam bayildi is a version of a classic Turkish dish, with chunks of aubergine, onions and tomatoes cooked in a spiced sauce featuring tomato and raisins, with handfuls of torn mint and parsley and finished. The name means ‘the imam fainted’ - legend has it that he swooned because of the heady spices used throughout the dish. Courgettes are to be quickly grilled and served with chilli and mint, while potatoes feature Mojo verde, a bold salsa with garlic and bitter citrus from the Canary Islands. “I think the Mojo verde is the star of the whole menu,” says James. “It’s vibrant, a little bit tart and brings out the flavours of everything from the vegetables to the bavette.” Blobs of the salsa can be dotted on top of the potatoes with the pickled onions, or the potatoes and onions can be tossed in the sauce itself, salad-style.

Finally, vanilla and crème de mûre cheesecake, made with a blackberry liqueur, comes with summer berries and a crumb made with oats and ginger.