Billed as a celebration of cooking over fire, Pyro will ‘encapsulate the laid back buzzy joy of a Greek taverna’ offering a ‘reimagined and refined’ menu of Greece-inspired dishes.
Mexis – who grew up in Greece – has penned a launch menu which includes spanakopita with fragrant herbs and barrel aged feta; mussel saganaki with toasted bread and vine leaf; whole Cornish turbot cooked on the bone with smoked bayleaf and ladolemono; and Dorset lamb slow-cooked over alder wood accompanied by lamb fat flatbreads, smoked anchovy yoghurt and bitter leaf fricassee.
The cocktail list will be overseen by Ana Reznik, whose CV includes London’s A Bar With Shapes For A Name.
Her ‘laboratory-created drinks’ will make use of Greek ingredients including olive oil, mastic and ouzo.
The wine list will have a Greek-bias but will be sourced from all over the world.
As one would expect given that the Southwark Street restaurant takes its name from the Greek word for setting things ablaze, Pyro will have a large open fire grill at its heart.
Formerly Mediterranean restaurant Carrubo, Pyro will also feature a large bar and outdoor terrace.
