Marinated Castelvetrano Olives
£7.00Warm, buttery green olives with preserved lemon peel, fresh thyme, and a thread of Calabrian chilli oil. The first taste of the evening.
Meridian Quarter, Vellmar
A table worth
planning
your week around.
Mediterranean farm-to-table in the heart of the Meridian Quarter. Seasonal ingredients sourced within fifty miles, prepared with intention.
Seasonal menus, changed with the harvest.
Chef Elara Voss · Est. 2017
“Good food is the foundation of genuine happiness.”
Auguste Escoffier
On the menu now
Dishes worth returning for
Charred Aubergine Hummus
£11.00Wood-fired aubergine whipped with chickpea purée, tahini, and garlic; finished with smoked paprika oil and dukkah. Served with warm flatbread.
Burrata & Heirloom Tomatoes
£18.00Hand-stretched burrata from a small dairy in Puglia, surrounded by a mosaic of August heirlooms, basil oil, and aged balsamic.
Pan-Seared Scallops
£22.00Hand-dived scallops, caramelised in brown butter, resting on a sweet pea and mint purée with crisp pancetta and micro shoots.
Our story
Rooted in the
Mediterranean tradition
Chef Elara Voss grew up watching her grandmother coax magic from whatever the season gave. In 2017, she brought that philosophy to the Meridian Quarter — sourcing within fifty miles, changing the menu with the harvest, trusting the ingredients to do the talking.
Read our storyWhy Olea?
Hyper-seasonal
The menu changes weekly, not seasonally. If it isn't at its best today, it isn't on the plate.
50-mile sourcing
Our farm partners deliver before dawn. Shorter supply chains mean truer flavour and lower impact.
48 seats only
A small room means real hospitality — your server knows the dish, the farmer, and your name.
Join us at the table
Your evening
starts here.
Reservations recommended. Walk-ins welcome at the bar.
Reserve a table