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As home dinning becomes the new going out, Dulwich Lyceum ‘to go’ responds to a call for one thing that will never change – the need to commune over delicious, inspiring food, prepared by passionate chefs that love what they do.
To complete the experience, we are also offering a selection of our wines and bespoke ‘finish-at-home’ cocktails.
Now, more than ever, we thank you for choosing to dine with us (at home).
Dine at home menu
Our cuisine encompasses the most subtle and punchy flavours evolved over centuries in eastern Mediterranean culture.
Large tub of strained Greek yoghurt, cucumber, fresh lemon juice, Cretan olive oil
Charred aubergine, tahini, lemon juice and spices
Chickpeas, tahini, lemon, spices, olive oil, sweet red peppers and pine nuts
Cold-smoked North Sea cod roe, lemon, bread, onion, Cretan olive oil
Cherry tomatoes, anthotyro cheese, broad beans, Nicois olives, dakos croutons
Tenderstem brocolli, green olives, garlic, chillies, pine nuts, sesame oil and pomegranate molasses
Roasted peppers, chickpeas, feta and rocket salad
Lentils, home pickles and roasted courgettes
New season asparagus, Jersey Royal potatoes, soft boiled hen’s egg, anchovies and fresh herbs
Marinated octopus, new potatoes, parsley, capers and fresh herbs
Spinach, feta and phyllo pie
Oven-baked aubergine and sweet red pepper stuffed with raisins, pine nuts and Egyptian rice
Slow-cooked layers of peppers, onions, aubergine, pepper and tomato topped with bechamel and Cretan Graviera cheese
Slow-cooked shoulder of Welsh lamb
with gigantes lamb shoulder seasoned with oregano, cumin, lemon and herbs. Slow-roasted and served with a casserole of Greek butter beans, garlic and harissa
Greek custard pie with semolina custard, phyllo, and lemon zest dusted with cinnamon and icing sugar
Sourdough doughnuts crisp-fried in sunflower oil, tossed in spiced sugar and served with date molasses, chocolate, and tahini Nutella)
Please inform us of any allergies you may have we make every effort to prepare our dishes free from cross-over allergens but are unable to guarantee no trace of them in any of our dishes.
2018 Rkatsiteli, Georgian Valleys, (Kakheti, Georgia) - Honey, cilrus and quince aromas wilh a creamy palate and peppery finish
Roditis, Rouvalis Winery (Patras, Greece) - Good acidity, distinctive minerality with citrus, straw and apple notes
2019 Robola (Cephalonia, Greece) notes of peach jam with aromas of rosemary and jasmine flowers
2018 Assyrtiko-Athiri (Chios, Greece) distinctly crisp with notes of fresh pears and a flinty finish
2018 Vidiano, Douloufakis, (Crete, Greece) - Apricot, bergamot and lime blossom notes with a buttery finish and full body
Malagouzis (Falatados, Greece) explosively aromatic and herbaceous, aromas of apricot and grapefruit, good acidity and a long finish
Cantina Bernardi Prosecco (Refrontolo, Italy)
Xinomavro-Krassato-Stavroto, Tsantali Winery (Halkidiki, Greece) elegant and velvety on the palate, aromas of dried cherry and raspberry with a mellow finish
Syrah - Mavroudi, Tsantali, (Halkidiki Greece) - Full body, with wild berry, chocolate and oak notes, complex and rich
Jeunes Vignes 2018
Xinomavro Thymiopoulos Vineyards, (Naoussa, Greece) - Small red berries, herbs and spice, medium body with rounded tannins
Liatiko, Douloufakis (Crete, Greece) - Spice, nuts, leather and raisins with a medium body and soft, ripe tannins
We have created a selection of bespoke premixed seasonal cocktails designed to be shared by simply adding ice and following the simple, included, finishing instructions.
Mediterranean Negroni (for 2)
Gin, Suze Bitters, Vermouths, Lavender & Rosemary Blossom, Citrus oils
Elderflower Spritz (for 2)
Gin, Elderflower, Oregano, Tonic, Biller Orange
Aegean Old Fashioned (for 2)
Melaxa, Rum, Mastiha, Lemon & Thyme
Anise Fizz (for 2)
Vodka, Lemon, Bergamot & Mandarin, Tonic, Ouzo
STIN IYIA MAS! (cheers!)