The Elysée is a historic Greek restaurant and entertainment venue at 13 Percy Street in Fitzrovia. First opened in 1936, it combines a main dining room with private spaces, a cocktail bar and a roof garden, creating a complete Greek night out that can continue from dinner into live music and dancing.
Meze begins with hummus, taramosalata, tzatziki, roasted pepper and feta dip, and smoky aubergine. Crisp calamari, grilled prawns, octopus with yellow pea purée, halloumi, spanakopita, lamb meatballs and stuffed vine leaves give groups a varied selection of seafood, cheese, vegetables and meat to share with pitta bread.
The charcoal grill prepares lamb cutlets, chicken and lamb souvlaki, whole sea bass, prawns and salmon, accompanied by salads or aromatic rice. Traditional specialities include slowly cooked lamb kleftiko, layered moussaka, roasted okra in tomato sauce and souvla, with vegetarian and vegan dishes available alongside the meat and fish.
Baklava, galaktoboureko and walnut cake appear together on the Greek dessert platter, while kataifi with custard and cream offers another traditional finish. Greek wine, cocktails, live musicians, singers and dance performances extend the evening, and the restaurant’s famous plate smashing invites guests to join the celebration.
Address: 13 Percy Street, Fitzrovia, London W1T 1DP, United Kingdom
The Elysee Menu
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Starters / Meze
Houmous
Puréed chick peas dip with lemon, tahini and a hint of garlic
Spanakopita
Spinach and feta-stuffed filo parcels
Quinoa and Avocado Salad
Feta, tomato, celery, cucumber & mixed peppers
Heritage Beetroot Salad^
With almond ‘skordalia’
Bamies
Traditional dish of roasted baby okra in a rich tomato sauce
Kolokythokeftedes
Courgette fritters with a mint yoghurt sauce
Grilled Cypriot Village Beef Sausages
With red onion marmelade
Dolmades
Vine leaves filled with beef, rice and spices
Falafel
Lightly fried chickpea fritters served with a tahini dip
Keftedes
Lamb meatballs, tomato sauce, couscous & Greek yoghurt
Grilled Cypriot Halloumi Cheese
with sweet tomato chutney
Taramosalata*
Fresh cod roe dip beaten with olive oil and lemon
Char-grilled Octopus*
With ‘fava’ split yellow pea purée and red onion
Grilled King Prawns
With chilli, lemon & garlic
Courgette Fries
with mint
Aubergine Imam
Baked and filled with Mediterranean ragout & crumbled feta
Crispy Calamari
Fresh squid, lightly fried
Melitzanosalata
Char-grilled aubergine dip with olive oil and garlic
Tirokafteri
Roasted hot peppers and feta cheese dip
Tzatziki
Strained Greek yoghurt dip with cucumber, mint and garlic
Traditional Greek "Avgolemono" Soup
Chicken, lemon and rice
Mains and Grill
Lamb Cutlets
Char-grilled best end with aromatic rice and mixed leaves
Souvlaki* – Chicken
Char-grilled skewers served with aromatic rice and mixed leaves
Souvlaki* – Lamb
Char-grilled skewers served with aromatic rice and mixed leaves
Grilled Breast of Chicken
Butterflied and marinated in yoghurt, lemon & black pepper, with a wild rocket salad and a side of houmous
Grilled Fillet of Salmon
With ‘spanakorizo’ spinach rice
Vegan Dish of the day
Traditional Greek dish using Yiayia’s recipe.
Char-grilled 14-day hung Jewkes & Dalby Beef* – Sirloin (300g)
Grilled tomato and steak-cut chips with truffle oil & parmesan
Char-grilled 14-day hung Jewkes & Dalby Beef* – Rib-Eye (300g)
Grilled tomato and steak-cut chips with truffle oil & parmesan
Char-grilled 14-day hung Jewkes & Dalby Beef* – Fillet (250g)
Grilled tomato and steak-cut chips with truffle oil & parmesan
Char-grilled 14-day hung Jewkes & Dalby Beef* – T-Bone (500g)
Grilled tomato and steak-cut chips with truffle oil & parmesan
Sides
Greek Salad
Twice Cooked Fries
Grilled Asparagus
Steak-cut Chips
with truffle oil and parmesan
Steamed Spinach
Courgette Fries
Heritage Beetroot Salad^
with almond skordalia
Steamed Brocolli
Aromatic Vegetable Rice
Desserts
Ekmek Kataifi* ^
Kataifi filo layered with custard, Chantilly cream, cinammon and mixed nuts
Warm Chocolate Fondant
Served with vanilla ice cream
Crème Brûlée
Amygdalopita
Deep fried almond and coconut filled filo pastries, with mango sorbet and mixed berries
Selection of Ice-Creams and Sorbets
Fresh Fruit Platter – pp
Grilled Pitta Bread
Houmous
Puréed chick peas with lemon, tahini & a hint of garlic
Taramosalata
Fresh cod roe beaten with olive oil and lemon
Tzatziki
Strained Greek yoghurt with cucumber, mint and garlic
Cypriot Halloumi Cheese
baked with tomato and basil chutney
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