Jennifer and her friends met up at The Hive, coming from Horsmonden and Dunkirk near Canterbury for our taverna table.

Starter: Warm Ionian pita breads, feta, green and black olives all from Athens markets served with home-made tzatziki, hummous, taramasalata and a classic Greek salad.

Main course: Briam, a Mediterraean veggie medley roasted in the oven, lamb kleftico baked in brown parchment, Greek chicken and potatoes in the oven and sea bass steamed on a griddle of asparagus over sauteed potatoes simmered in sofrito.

Desert: Honeycomb ice cream with baklava.

“A wonderfully authentic meal in a fabulous & unique venue, thank you!” Jennifer

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