It’s all change at this chip shop-cum-restaurant. While the tiles and takeaway prices of the chippy front space remain the same, the rear dining room has had a makeover. A long cream-coloured leather bench lines one side of the restaurant, and the rear wall is now all exposed slate, nicely mixing the chic and rustic. A jaunty soundtrack of Hellenic bouzouki music chirrups away in the background.
The menu has remained constant: a mix of fish and chips and Cypriot cuisine that sees side orders of pickled eggs sitting alongside dishes of moussaká. A portion of dolmádes was filled with a pleasingly moist tomato and meat mix in typical Cypriot style, and a portion of herb-packed sheftaliá was nicely smoky.
A Sunday offer of two courses for £10.95 sounded like good value. However, the serving of mixed starters was comically niggardly: a two-person portion of potato salad consisted of just one new potato cut into six chunks; and one course arrived with a side dish of only eight chips. Ordering à la carte has proven more successful in terms of portion size in the past.