To welcome the colder months, our chefs took inspiration from Cyprus and the island’s favourite grill-house sausage, sheftalia. Traditionally made with minced pork and lamb, ours is made with minced venison for a richer flavour, then wrapped in caul casing, and then chargrilled until crisp outside and juicy within. Served with charred onion and puntarelle.

Here through the month of November.