Pastries
Traditional Greek savoury pastries. Cheese, spinach, meat and more.
Classic spanakopita. Spinach and cheese wrapped in golden pastry.
ClassicFlaky pastry filled with a blend of warm, melted Greek cheese.
A taste of the islands. Traditional Santorini-style pie.
Seasoned chicken in golden pastry. Hearty and satisfying.
Traditional Greek sesame bread ring filled with Philadelphia cream cheese.
Ham and cheese baked in flaky pastry. A Greek bakery staple.
Soft pastry filled with seasoned potato. Simple and comforting.
Greek bakery-style pizza pastry with a savoury filling.
Butter croissant. Light, flaky, golden.
Greek boat-shaped bread topped with melted cheese.
Must TryThe classic Greek sesame bread ring. Crunchy on the outside, soft inside.
Flaky croissant filled with ham and melted cheese.
Double the filling, double the flavour. Crisp pastry, seasoned sausage.
Savoury mushroom filling wrapped in flaky pastry.
Sandwiches & Paninis
Italian-style sandwiches and paninis on ciabatta, schiacciata, baguette and bagels.
Schiacciata with mortadella, creamy burrata, chopped pistachio and rocket.
Signature
Ciabatta with pesto, mortadella, Parma ham, burrata and cracked black pepper.
Ciabatta with pesto, fresh mozzarella, ripe tomato and basil.
Ciabatta with pesto, mozzarella, crispy chicken, cherry tomato and balsamic.
Schiacciata with spicy ’nduja, Parma ham, tomato, mozzarella and rocket.
Spicy
Wholegrain with prosciutto, rocket, green salad and balsamic glaze.
Wholegrain with prosciutto crudo, fresh figs, rocket and balsamic.
Wholegrain with cream cheese, smoked salmon, cucumber and rocket.
Baguette with feta, tomato, green pepper, olives, oregano and olive oil.
Baguette with omelette, ham, cheese, lettuce and tomato.
Bagel with cream cheese, ham, cheese and tomato.
Pinsa
Light, airy Roman flatbreads with fresh Mediterranean toppings.
Italian tomato, mozzarella, olive oil and fresh basil.
Tomato base, prosciutto, creamy burrata and fresh rocket.
Must Try
Grilled courgette, peppers, mushrooms, olives and feta.
VegetarianSweet Pastries
Traditional Greek sweet pastries. Custard, cheese, honey and chocolate.
Crisp phyllo filled with warm semolina custard, dusted with powdered sugar and cinnamon. The signature Greek bakery breakfast.
SignatureSweet and savoury together. Warm cheese drizzled with honey in crisp phyllo pastry.
Croissant filled with rich chocolate praline.
Mini Pastries
Perfect for a quick snack or to share.
Desserts
Traditional Greek desserts and cakes. Honey, phyllo, nuts and syrup.
Layered phyllo with nuts, drenched in honey syrup. The classic.
ClassicShredded phyllo pastry filled with walnuts and soaked in syrup.
Phyllo layers filled with lemon-scented semolina custard, soaked in a light cinnamon syrup.
Must TryGreek orange cake soaked in cinnamon-infused syrup.
Rich red velvet cake with a smooth cream cheese finish.
Rich, indulgent chocolate pie. For the chocolate lovers.
Traditional Greek walnut cake, moist and soaked in spiced syrup.
Chocolate hazelnut cake inspired by Ferrero Rocher. Indulgent and rich.
Shredded phyllo base with custard cream and whipped topping, soaked in syrup.
Mini Desserts
Bite-sized Greek treats. Perfect with a coffee.
Coffee
Greece has one of the strongest coffee cultures in Europe. This is how they actually drink it.
Double espresso shaken over ice until cold and frothy. Greece's most popular coffee.
Must TryFredo espresso topped with a thick layer of cold frothed milk.
The original Greek iced coffee. Instant coffee shaken with water and ice until frothy.
Single shot. Clean, strong, straightforward.
Double shot for when you need it.
Hot cappuccino made with care.
Extra strong. Double shot cappuccino.
Double ristretto with velvety steamed milk.
Smooth, milky, easy drinking.
Espresso with hot water. Long and smooth.
Selection of teas available.
Drinks
Greek soft drinks and refreshments.
Greek sparkling soft drink.
Greek juice drink.
Greek fruit juice drink.
Greek cherry juice drink.
Large Greek juice.
Authentic Greek pastries, desserts and proper Greek coffee. 8 Clayton Road, Jesmond.
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