Mikaela Liaroutsos, a young chef of Greek origin, has returned to the cuisine of her childhood, after learning the ropes in some prestigious establishments. She rolls out strikingly fresh mezze designed for sharing – marinated sea bream, capers, Aleppo pepper and some first-rate scallops with pistachio butter, mizithra cheese and tarragon. The feta, olives, capers, charcuterie, cheese, olive oil and wines – all imported directly from Greece – are enjoyed in a relaxed space.