7 or (for two to share £12)MEZES v

Mezes are one of the most delightful features of Byzantium traditional. The custom is to enjoy the chef’s selection of hot and cold taster portions served with hand rolled pita bread.

5HUMMOUSv

Crushed chickpeas with tahini, olive oil, lemon juice and garlic served with freshly made pita bread.

9Seafood Ravioli

Served with a lobster bisque foam and lemon caviar pearls finished with baby chard.

10King Scallops

Served with Spanish black pudding, confit duck, blood orange jelly finished with micro fennel.

6 or (for two to share £10)Byzantium Meat Plate

Selection of antipasti served with our own olive tapenade and a basil, baby mozzarella and confit cherry tomatoes salad served with pita bread.

5Plum Tomato & Courgette Tart v

Spicy tomato sauce placed over crisp filo pastry topped with oven roasted tomato and char grilled courgette finished with parmesan and picked herbs

All our beef is 28 day mature grass-fed Scottish beef sourced from Caithness, Sutherland and Ross-shire and is specially selected for us by David and Andrew at Henderson’s of Fife and Simon Howie of perth. (Please note that these weights are approx. uncooked weights – steaks cooked to well done will, of course, naturally reduce in size.)

from 1528 DAY MATURE FILLET OR RIBEYE OF BEEFGF

Cut to your liking | 6oz Ribeye - £18, 8oz Ribeye - £22 / 6oz Fillet - £20, 8oz Fillet - £24 Boned fillet and ribeye, go as large as you like £2 extra oz). 7oz our own Byzantium steak (best served medium rare) - £15. 10oz T-bone steak - £28. Steaks are served with a large vine tomato, field mushroom, jenga chips and side salad

7ADD THE 'SURF' TO YOUR 'TURF'

Char grilled king scallops

18BYZANTIUM ISKENDERONIgf

Trio of lamb kofte, char-grilled chicken breast and tenderized rump steak topped with Greek mint and garlic yogurt and our very own Byzantium sauce served with saffron rice and salad.

16BYZANTIUM SICILIAN CHICKENgf

Char-grilled garlic and ginger marinated chicken breast in a spicy tomato and coriander sauce. Served with saffron rice and salad.

12BYZANTIUM ATHENA TARTV

Roasted Mediterranean vegetables coated in lightly spiced tomato sauce placed over crisp filo tart topped with feta cheese and Greek yogurt

Our stone fired Wood stone oven is the focal point of the Byzantium experience and the following dishes are cooked to order for our guests using its extreme temperatures.

18ROSEMARY SKEWERED COD AND MONKFISHGF

Skewers of monkfish and cod, Spanish chorizo, cherry tomatoes and red onion placed over a fondant potato and finished with saffron cream and wild rocket

18Line Caught Wild Sea BassGF

Oven roasted sea bass placed over mussels, prawn and saffron broth with iced vegetables and baby fondant potatoes.

15WILD BOAR TORTELLINI

Served with rich game jus and fresh broad bean and pea puree topped with pea shoots

1512 Hour Braised Feather Blade of BeefGF

Served with roasted marrow bone celeriac puree gallette potatoes wild garlic and leeks topped with parsnip crisps.

15SEAFOOD RAVIOLI

Served with saffron cream sauce topped with iced vegetables and micro herbs

12BYZANTIUM PIZZAS

The Spanish - Thinly sliced chorizo topped with shavings of Manchego cheese • The Greek (v) - Kalamata black olive dolmades and crumbled feta cheese • The Turkish - Sucuk sausage placed over tomato and mozzarella cheese • The Byzanitum - Confit duck flaked over hoison sauce topped with chopped spring and Halloumi • The Italian - Prosciutto ham shavings, of parmesan, fresh rocket drizzled with olive oil

3PEPPERCORN AND BRANDY SAUCE

3BLUE CHEESE AND HONEY SAUCE

3BYZANTIUM SAUCE

4Smoked Bacon and Mushroom sauce

4Beer battered onion rings

3JENGA CHIPS

4CRACKED PEPPER AND LEMON ASPARAGUS

All of our desserts are made in house by our very own pastry chef using only the finest and freshest ingredients.

8 or (for two to share £15)CHEESEBOARD per person

Selection of Mediterranean and Scottish cheeses served with frozen grapes, fruit chutney and selection of biscuits.

5Sweet Dreams

Cocoa crème Bruleee served with jazmin tea jelly and horlix shortbread

7Deconstructed Tiramisu

Sweet mascarpone, coffee liquor pastille, sponge rectangles caira’s vanilla ice cream finished with chocolate spoon

2.50SHOT GLASS DESSERT

A selection of classic and contemporary mini desserts designed daily by our pastry chef

12 for two to shareFun at the Fair

Blue sky slush puppy, nut clustered popcorn, homemade candy floss, raspberry ripple ice cream fruit pick and mix finished with baby toffee apples

5PETIT FOURS

Small sweet confections to enjoy after your meal

6Banana and Rum Tatins

Fresh banana caramelized with rum and topped with golden puff pastry served with vanilla ice cream banana crisp