esti

esti holds a six month residency at TT Liquor in Shoreditch until September. Fire-cooked Greek-inspired dishes are the focus, served in the traditional sharing style. esti champions ingredient-led cooking, sourcing the best of British seasonal produce.

Classic chicken and pork souvlakia are served with tzatziki and the traditional trimmings in fluffy pitas. Twice cooked lamb ribs are perfectly charred, then dressed with tzatziki and an Australian spice mix known as desert dust. Octopus is braised in a spicy bush tomato sauce and served alongside a green salad, reminiscent of holidays to the Greek islands. Fish of the day is served with the moreish garlic-spiked Greek dip with macadamia skordalia. Vegetables take centre stage in indulgent plates of smokey coal-charred aubergine, pomegranate, tahini yogurt and fried peanuts.

A short selection of snacks doesn't disappoint. Choose from white taramosalata topped with zhoug and served with potato skins for scooping. The Fried ‘Osso bucco’ with corn flakes, feta, avocado and pickled onions is not to be missed. Saganaki ‘Toasties’ with confit lime and honey will delight ravenous diners.

If there’s room for dessert, the iced parfait uses the best of Cretan olive oil. Lemon aspen berries, native to Australia, are made into a confit to finish the parfait along with a sprinkling of Murray River salt. The authentic Cretan Pie delivers on authentic Greek flavours. Think sweet, pan-fried pita topped with thick Greek yogurt, Cretan walnuts, cinnamon and British honey.