Vori is a modern family run Greek taverna at 120 Holland Park Avenue. The restaurant draws inspiration from different regions of Greece and places warm hospitality and shared food at the centre of the experience.
Cooking over charcoal brings direct heat and smoky flavour to fish, carefully sourced meat and peak season vegetables. Rustic countryside recipes are handled with a light contemporary touch, keeping the flavours recognisably Greek without making the presentation feel predictable.
The menu arrives in waves and is designed for the table to share. Dips, grilled bread, open vine leaves and cheese can lead into larger dishes such as whole sea bream or dry aged steak, with wild greens and lemon roasted potatoes providing natural accompaniments.
Vori champions Greek wine made from indigenous varieties, including organic, biodynamic and low intervention bottles. Weekend brunch, private dining and an intimate but lively room make it suitable for anything from a relaxed family meal to a celebration built around the whole table.
Address: 120 Holland Park Avenue, London W11 4UA, England
Vori | Modern Greek Taverna Menu
Brunch
Friday – Sunday 9am–2pm. We use delicious free-range St. Ewes eggs, sourdough bread from St. John’s Bakery and sausages from Lidgates butchers. A discretionary service of 12.5% will be added to your bill, shared among all members of the team. Due to the size of our kitchen we cannot accommodate allergy or intolerance requests.
Island Breakfast Board
Feta & Graviera cheese, Kalamata olives, wild thyme honey, seasonal preserves, tomatoes and grilled sourdough bread
Saganaki Trio
pan-fried kefalotyri, graviera and manouri cheese, topped with sesame and wild thyme honey
Horta
wild greens salad with curly chicory and watercress, spring onion, dill and lemon (vegan)
Tomatoes
tomatoes, capers, aged Santorini balsamic vinegar, extra virgin olive oil (vegan)
Furtalia Island Omelette
traditional Andros omelette with slow-cooked potatoes, caramelised onion, pork sausage and graviera cheese
Kagianas Scrambled Eggs
free-range eggs scrambled with tomato, basil, topped with kefalotyri cheese and served on grilled sourdough bread
Trahanas
traditional porridge-like pasta, with butter and feta cheese. Add apaki cured pork +5
Revithada
slow-baked chickpeas, lemon, oregano, extra virgin olive oil and sourdough bread (vegan). Add an egg +2
Briam
roasted courgette, aubergine, bell pepper with tomato sauce and feta cheese
Wild Green Eggs
seasonal wild greens, poached eggs, extra virgin olive oil on sourdough toast
Eggs & Chips
fried eggs, hand-cut chips, pork sausage, chilli and graviera cheese
Feta Omelette
three egg omelette with feta cheese, herbs, extra virgin olive oil on sourdough toast
Eggs
two free-range eggs any style served on grilled sourdough bread
Pitakia Small Pitas
with grilled sausage, tzatziki and herbs
Pitakia Small Pitas
with grilled mastelo cheese, wild thyme honey and sesame
Kuluri
traditional sesame bread (vegan)
Bread
grilled St John sourdough (vegan)
Bugatsa (sweet)
crispy buttered filo pastry filled with semolina custard cream and topped with cinnamon
Cheese Bugatsa
crispy buttered filo pastry filled with Feta custard, topped with wild thyme honey and black pepper
Greek Yoghurt
Greek yoghurt with seasonal fruit, wild thyme honey and mixed nuts (veg)
Tsureki Toast
egg-dipped tsureki brioche bread topped with cinnamon, crumbled feta and thyme honey (veg)
Grilled Pork Sausages
Feta Cheese
(veg)
Roasted Veg
(vegan)
Each Egg
Nibbles
All our meat is free-range and supplied by our neighbours Lidgates Butchers. Our sourdough bread is from St. John’s Bakery. The exquisite Greek products you are tasting are sourced for us by our good friends Maltby & Greek. A discretionary service of 12.5% will be added to your bill, shared among all members of the team. If you have any food allergy/intolerance, do let us know in advance of your reservation. Due to the size of our kitchen we cannot accommodate allergy or intolerance requests.
Kalamata olives
marinated with wild fennel and citrus peel (vegan)
Ladopsomo
fried bread, extra virgin olive oil, oregano, Maldon salt (vegan)
Selection of cheeses
served with green almonds, wild thyme honey, and kuluri
On Charcoal
Whole butterflied Sea Bream
with Santorini caper leaves and dressed with ladolemono (400gr)
Grass-fed 28 day dry aged Ribeye steak
sea salt (260gr)
Pork suvlaki skewers
dressed with smoked paprika oil
Mastelo cheese
dressed with a citrus glaze, orange zest and wild thyme honey
Paidakia spring lamb chops
with oregano and lemon
Prawns
served with a fennel salad side and topped with our ouzo chilli dressing
Octopus
served on seasonal wild greens with our honey & vinegar glaze
Asparagus
served with anthotyro cheese and ladolemono dressing
Calamari
dressed with extra virgin olive oil, oregano and lemon
Traditional Plates
Fasolakia
green beans braised in extra virgin olive oil, tomato and onions (vegan)
Lamb fricassée
cooked with avgolemono egg & lemon sauce and seasonal greens on sourdough
Revithada
chickpeas slow-cooked with mustard, seasonal herbs and lemon (vegan)
Artichokes à la polita
cooked with peas, carrots and dill (vegan)
Lobster kritharoto
orzo pasta, slow-cooked in a tomato sauce & Metaxa brandy bisque
Dolmadakia
vine leaves, served open with a zesty herb-mixed rice (vegan)
Salads
Wild greens salad
with curly chicory and watercress, spring onion, dill and lemon (vegan)
Beetroot salad
with yoghurt, garlic, lemon zest, extra virgin olive oil and citrus dressing (veg)
Greek salad
with Kalamata olives and barrel-aged feta
Dips
Tarama
white cod roe and lemon zest
Melitzanosalata
coal roasted aubergine, sweet red pepper and marjoram (vegan)
Tirokafteri
with feta, roast pepper and chilli (veg)
Tzatziki
Greek yoghurt with cucumber, garlic and dill (veg)
Sides
Hand-cut chips
with oregano and salt (vegan)
Lemon oven-roasted new potatoes
with oregano (vegan)
Seasonal wild greens
(vegan)
Suvlaki Lunches
A weekday Suvlaki Lunch menu, inspired by the energy of Greek street food. Grilled skewers, vegetables or daily seafood, served with tomato, onion, hand-cut chips, pickled red cabbage and warm pita. Tuesday to Thursday, 12–3:30pm.
Kotopulo
chicken thigh, tzatziki
Hirino
pork shoulder, tzatziki
Arni
lamb shoulder, mint yoghurt
Lukaniko
Lidgates pork sausages, mustard
Lahaina
seasonal vegetables, feta & onion jam
Thalassina
daily seafood, taramosalata & onions. Ask the team for today’s catch
Suvlaki Wednesdays
Every Wednesday we are honouring the vibrant and soulful street food scene of Athens. Expect delicious suvlaki from our charcoal grill, tsipuro, wine and refreshing Greek craft beers.
Gyros
thinly sliced pork shoulder, tzatziki, cabbage, paprika pita bread
Lukaniko
pork sausage, honey mustard dressing, caramelised onion, pita
Kolokithakia
deep-fried courgette fries, tzatziki
Patates
hand-cut chips, paprika, crumbled feta
White
Garalis Retsina, Muscat of Alexandria 2023, Limnos PDO
Light and refreshing, with gentle pine notes and a clean, uplifting finish. Organic
Three Bowls Assyrtiko 2025, Peloponnese
Silky and rounded, with a creamy mid-palate and a long, beautifully fresh finish
Akriotis ‘Orivatis Wild’, Old Vines, Savatiano 2022, Thiva
Smooth and textured, with a creamy palate and a beautifully persistent finish. Unfiltered
Oreglios Gaea ‘Truth’ Organic Robola 2024, Cephalonia
Bright and mineral, with earthy undertones and crisp, refreshing acidity. Organic
Skin Contact
Troupis ‘Hoof & Lur’, Moschofilero 2024, Mantinia
Floral and citrus-driven, with vibrant acidity and an uplifting, energetic character. Natural, Unfiltered
Garalis ‘Terra Ambera’, Muscat of Alexandria 2023, Limnos PDO
Rich and aromatic, with ripe fruit, balanced acidity and a long, persistent finish. Natural, Unfiltered
Manousakis 'Nostos', Muscat of Spina 2024, Crete
Delicate and fruit-driven, with medium body, graceful minerality and lively acidity. A rare and limited wine
Bosinaki 'Aspela', Moschofilero 2024, Mantinia
Fresh and uplifting, with gentle tannins, vibrant texture and a long, refined finish
Red
Three Bowls, Xinomavro 2023, Naoussa PDO
Fresh and refined, with a supple medium body, polished tannins and subtle spice-led lift
Tsivolas ‘Iphestias’, Limnio/Fokiano 2024, Limnos
Structured and mineral, with red fruit, earthy spice and firm tannins, supported by bright acidity and length
Acheon ‘Laura Nera’, Mavrodaphne 2025, Peloponnese
Juicy and expressive, with dark berry fruit, soft tannins and fresh acidity, finishing rounded and approachable
Magoutes Moschomavro 2022, Macedonia
Bright and smooth, with juicy and fresh red fruit and a soft, effortless finish. Natural, Unfiltered
Cocktails
Holland Park Fizz
Old Sport Gin, Roots Diktamo liqueur, Pet Nat, lemon
Kanella Espressotini
Manifesto aged Tsipuro, Roots Cinnamon liqueur, Catalyst Coffee espresso
Metaxa Spice
Metaxa 7* Brandy, 3Cents ginger beer, tabasco
Vori Old Fashioned
Manifesto Aged Tsipuro, Angostura bitters, orange
Craft Beers
Lucky Saint 0.5%
Septem Mylos Heretic Lager
Septem Friday’s Pale Ale
Septem 8th Day IPA
Aperitifs/Digestifs
50ml/100ml unless otherwise stated
Vori Rakomelo
Metaxa Private Reserve
Tsikoudia 35N
Tsipuro Apostolakis
Refreshments
Coca Cola / Coke Zero
3Cents Sodas
Tonic Water | Ginger Beer | Pink Grapefruit
Sparkling Filtered Water
Coffee, Tea & More…
Our coffee is roasted in London by our good friends Catalyst Coffee Roasters