Estiatorio Milos St. James’s brings refined Greek hospitality to the former British Columbia House, a grand historic building close to Piccadilly Circus. Opened in 2015, the London restaurant balances the formal elegance of its setting with the natural materials and restrained design associated with Milos. Marble, pale wood and Grecian vessels create a bright dining room where the ingredients remain the main focus.
Fresh seafood is central to the experience, displayed whole on ice at the restaurant’s signature fish market. Guests can inspect the daily selection and discuss species, weight and cooking method before choosing fish to be grilled, fried, poached or baked in salt. Mediterranean catches are complemented by carefully sourced selections from waters closer to Britain, preserving the restaurant’s emphasis on quality and freshness.
The wider menu celebrates the clarity of Greek cooking through excellent olive oil, vegetables, herbs, cheeses and simple preparations. Spreads, octopus, calamari, Greek salad and grilled vegetables work naturally as shared starters, while lobster pasta, lamb and other meat dishes provide substantial alternatives to whole fish. Desserts based on yoghurt, honey, nuts and filo continue the regional character of the meal.
Greek wine and cocktails featuring flavours such as ouzo, tsipouro, citrus and herbs support the food, while private dining spaces accommodate larger occasions. The St James’s address places the restaurant close to Trafalgar Square, Westminster and the West End. Estiatorio Milos operates internationally, but this article concerns the London restaurant at 1 Regent Street St James’s.
Address: 1 Regent Street St James’s, London SW1Y 4NR, United Kingdom
Estiatorio Milos St. James’s Menu
STARTERS
PRE-THEATRE À LA CARTE
OYSTERS
Fresh Jersey oysters
GREEK SPREADS
Hummus, taramosalata, tyrokafteri, served with grilled pita
SALMON TARTARE
Lime juice and chili, extra virgin olive oil, served with lavash cracker
GRILLED OCTOPUS
Sashimi quality Mediterranean octopus, served over Santorini fava
FRESH CALAMARI
Lightly fried local calamari
IPIROTIKI SALAD
Thinly sliced cabbage, Manchego cheese , dill, orange segments , dressed with white balsamic vinegar and extra virgin olive oil
GREEK SALAD
Vine ripened tomatoes, cucumbers, olives, onions, peppers, Greek barrel-aged feta and extra virgin olive oil
MAIN COURSES
PRE-THEATRE À LA CARTE
DORADE ROYALE
Grilled Mediterranean Sea Bream, served with steamed vegetables
HIDDENFJORD SALMON
Simply grilled, served on a bed of pasta , with parsley and olive oil
MUSHROOM RISOTTO
Carnaroli risotto with shiitake and oyster mushrooms
LAMB CHOPS (£10 supplement)
Grilled spring lamb chops, served with hand – cut fries
GRILLED VEGETABLES
Served with halloumi cheese and mint yogurt
SIDE DISHES
PRE-THEATRE À LA CARTE
HAND-CUT FRIES
GRILLED PEPPERS
STEAMED VEGETABLES
GREEN SALAD
DESSERT
PRE-THEATRE À LA CARTE
KARIDOPITA
Walnut cake scented with orange and spices
GREEK YOGHURT MARTINI
Our own strained yoghurt with today’s selection of spoon sweets
SEASONAL FRESH FRUIT
ATHENIAN ASTAKOMAKARONADA
PRE-THEATRE À LA CARTE
FAMILY STYLE (Lobster Pasta)
MP per kg
FRESH FISH
RAW, CEVICHE, SMOKED
OYSTERS
Seasonal from the UK, Ireland and France
TUNA, Bluefin
Sashimi – yuzu kosho, dill, extra virgin olive oil Tartare – orange, micro basil, Serrano chili
SALMON, Hiddenfjord
Sashimi or Tartare – fresno chili, shallot, basil
LAVRAKI
Sashimi – lemon juice, lemon zest, thyme, extra virgin olive oil
MAGIATIKO, Mediterranean hunter fish
Sashimi – lime zest and juice, red and green chili, breakfast radish, micro herbs Tartare – lime zest and juice, red and green chili, cucumber, micro herbs
RAW FISH PLATTER
(Serves two to four people)
CEVICHE
Lavraki, Mediterranean wild herbs, Kastoria beans, feta
SMOKED FISH
Tsar Nicoulai cut Balik style salmon
IMPERIAL OSIETRA, China
Firm texture, creamy flavour with a fine hazelnut finish
MILOS CLASSICS
MILOS SPECIAL
Lightly fried courgette and aubergine tower, kefalograviera cheese and tzatziki
THE GREEK SPREADS
Hummus, taramosalata, tyrokafteri, served with raw vegetables and grilled pita
OCTOPUS
Chargrilled sashimi quality Mediterranean octopus with Santorini fava
GREEK FLORINA PEPPERS
Grilled, dressed with 25 yo balsamic vinegar and Afrala
GRILLED MUSHROOMS WITH HALLOUMI CHEESE
GREEK SALAD
Vine ripened tomatoes, cucumbers, olives, onions, peppers, Greek barrel-aged feta and extra virgin olive oil
FRESH CALAMARI, local, lightly fried
SAGANAKI KASSERI NAXOS
MARYLAND STYLE CRAB CAKE
PORTUGUESE FRESH GRILLED SARDINES (in season)
IPIROTIKI SALAD
Thinly sliced cabbage, Manchego cheese, dill, orange segments, dressed with white balsamic vinegar and extra virgin olive oil
ROMAINE SALAD
Dill, spring onions, manouri cheese and house sauce or Greek Easter style
GRILLED VEGETABLES
Aubergine, zucchini, fennel, peppers, halloumi cheese and mint yogurt
COURGETTE FLOWER
Stuffed with three cheeses and fresh mint, lightly fried
FRESH MEDITERRANEAN CUTTLEFISH
Grilled, served with black ink risotto
FRESH FISH
GRILLED, FRIED, POACHED
MARKET SELECTION – LINE CAUGHT ONLY
Deep Sea Bay of Fundy (NS) Lobster, Carabineros, Dover Sole, Fagri, Tsipoura, Red Snapper, Balada, Lavraki, Pompano, Lethrini, Black Sea Bass, Rofos, Barbouni, Scorpena, Kaponi, Saint Pierre, Emperor and more Thank you Kyriakos, Andreas, Noah, Pedro, Orlando, Kostas, David, and Stergios
SALT BAKED FISH
(minimum of 1.5kg)
ACHNISTO
Scorpena poached in light tomato sauce, zucchini, fingerlings and fresh herbs (serves two to four people)
KAKAVIA
Traditional Island fisherman’s soup with Rofos fish, onions, potatoes, olive oil and lemon (serves two to four people)
BLUEFIN TUNA
Scordalia and baby beets
HIDDENFJORD SALMON
Piazzi beans
BAY OF FUNDY (NS) LOBSTER PASTA
Athenian-style Astakomakaronada
MILOS MEATS
LAMB CHOPS
Grilled spring lamb chops served with hand-cut fries
LAMB RACK
Herb coated roast whole rack, 8 bones roast potatoes, endive salad
FILET MIGNON, 10oz
USDA prime served with hand-cut fries
SIDES
GREEK ARTISAN OLIVES
SANTORINI FAVA
PIAZZI BEANS
SLOW-COOKED GIGANTES
STEAMED BABY BEETS
FINGERLING POTATOES
MIXED BROCCOLI, ROMANESCO, CAULIFLOWER
HORTA
GRILLED SWEET ONIONS (in season)
HAND-CUT FRIES
HUMMUS
TARAMA
TZATZIKI
STARTERS
LUNCH
MILOS TRADITIONAL FISH SOUP
Light tomato – based soup, fish (catch of the day ), mussels
GREEK SPREADS
Hummus, taramosalata, tyrokafteri , served with grilled pita
SALMON TARTARE
Lime juice and chili, extra virgin olive oil, served with lavash cracker
GRILLED OCTOPUS
Sashimi quality Mediterranean octopus, served over Santorini fava
FRESH CALAMARI
Lightly fried local calamari
IPIROTIKI SALAD
Thinly sliced cabbage, Manchego cheese , dill, orange segments , dressed with white balsamic vinegar and extra virgin olive oil
GREEK SALAD
Vine ripened tomatoes, cucumbers, olives, onions, peppers, Greek barrel-aged feta and extra virgin olive oil
MAIN COURSES
LUNCH
DORADE ROYALE
Grilled Mediterranean Sea bream, served with steamed vegetables
HIDDENFJORD SALMON
Simply grilled, served on a bed of pasta , with parsley and olive oil
MUSHROOM RISOTTO
Carnaroli risotto with shiitake and oyster mushrooms
LAMB CHOPS (£10 supplement)
Grilled spring lamb chops, served with hand – cut fries
GRILLED VEGETABLES
Served with halloumi cheese and mint yogurt
SIDE DISHES
LUNCH
HAND-CUT FRIES
GRILLED PEPPERS
STEAMED VEGETABLES
GREEN SALAD
DESSERTS
LUNCH
KARYDOPITA
Walnut cake scented with orange and spices
GREEK YOGHURT MARTINI
Our own strained yoghurt with today’s selection of spoon sweets
SEASONAL FRESH FRUIT
ATHENIAN ASTAKOMAKARONADA
LUNCH
FAMILY STYLE (Lobster Pasta)
MP per kg
DESSERTS
BAKLAVA
Layered filo with pistachios, walnuts, almonds, honey and cinnamon
KARIDOPITA
Walnut cake scented with orange and spices
EKMEK KATAIFI
Shredded filo layered with custard and Chantilly cream, topped with pistachios
CHEESECAKE
With Xinomizithra cheese
PERFETTA
Dark chocolate tart served with whipped cream
YOGHURT WITH HONEY
Our own strained yoghurt with thyme honey from Kythira
YOGHURT WITH SPOON SWEETS
Our own strained yoghurt with today’s selection of spoon sweets
SEASONAL FRESH FRUIT
For 2 or 4 persons
ICE CREAM OR SORBET
Choice of 3 scoops. Today’s selection of homemade ice cream or sorbet
SELECTION OF GREEK CHEESES
For 2 or 4 persons. Served with sour cherry spoon sweet
DESSERT WINES 7.5CL
Sémillon, Sole Glikis, Biblia Chora, Greece 2017
Mavrodaphne, Parparoussis, Greece 2004
COFFEES
Greek coffee prepared in a traditional hovoli
Espresso
Macchiato
Americano
Cappuccino
Cafe Latte
Flat White
ORGANIC, WILD AND NATURALLY GROWN HERBAL INFUSIONS & TEAS
CHAMOMILE (Matricaria recutita), 2022 Harvest
Naturally grown amongst the olive trees across the Cycladic island of Naxos, Greece. Warming and soothing, with a gentle floral sweetness. Brew time 3 minutes.
GREEK MOUNTAIN TEA (Sideritis), 2021 Harvest
Naturally grown and handpicked from Mount Zas, on the Cycladic island of Naxos, Greece, approximately 800 – 1000 MASL. Multi-herbaceous aroma with complex notes of citrus, softwood and spice. Brew time 7-10 minutes.
LEMON VERBENA (Aloysia citrodora), 2022 Harvest
Naturally grown in the alpine areas of northern Naxos around Koronos village, approximately 700-800 MASL. Distinctively pungent, with grassy, herbal and refreshingly crisp lemon notes. Brew time 5 minutes.
WILD MOUNTAIN MINT (Mentha Longifolia Var. Lalvar), 2022 Forage
Wild and hand-picked at 1,800MASL on Lalvar Mountain, Armenia. Full bodied, delicate flavour with underlying spice making it a uniquely warming, and elegant. Brew time 5 minutes.
ORGANIC OLIVE LEAF (Olea europaea 'Koroneiki'), 2019 Harvest
Organically grown and handpicked from the Cycladi Farm olive groves of the Spanos family on the island of Naxos, Greece, from trees which are 400 – 600 years old. Full body with distinct, but delicate umami, grassy, green and sweet flavours. Brew time 7-10 minutes.
SINGLE BATCH GREEN TEA (Kamairicha 2021 Ichibancha 2021, Miyazaki Garden Gokase Japan)
This Yabukita varietal kamairicha has lively notes of sweet, roasted vegetables such as sugar snaps, Pak Choi, and chard, with slight popcorn and nutty hints.
MATCHA
Organic single garden matcha tea grown on volcanic soils of Kagoshima. The leaves are picked from Okumidori vertical tea plants.
HOJICHA
Made from roasted green tea made in southern Kyoto. Hojicha power, roasted over heated sand and milled by water-cooled grinder. Suggested to be served with oat milk.
SINGLE BATCH BLACK TEA
(Assam Malt Black 2nd Flush 2018, Chardwar Estate India Batch O-048)
SIGNATURE COCKTAILS
Milos X
This herbal and citrusy cocktail balances aromatic gin and tsipouro with refreshing oregano and lemon. Psychis Tsipouro, Monkey 47, oregano water, lemon juice, sugar syrup
OLIVE OIL MARTINI
Sophisticated twist on the classic Martini, elevated with the rich, velvety depth of our signature three-blend Greek olive oil. Smooth, refined and unforgettable. Absolut Elyx infused with My Sister’s olive oil, Lillet Blanc
AMBROSIA
Refreshing blend of tequila, bergamot, lime and thyme honey. Vibrant, balanced and delicately sweet. Codigo 1530 Blanco, Italicus Rosolio di Bergamotto, lime juice, thyme honey syrup
Aphrodite
Delicate balance of ouzo, raspberry and white chocolate. Light, smooth and irresistible. Lost Lake Ouzo, Absolut Elyx, fresh raspberry puree, white chocolate syrup
Greek Spritz
Delicate and sparkling with floral sweetness, bright citrus and a gentle aniseed finish. Bittersweet, refreshing and aromatic. Lost Lake Ouzo, Moscato Rosato, Campari, Cointreau