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Morrow Qvevri · Made to order

The menu.

Each dish shows its diets, and its calories and the 14 allergens where we have them. Tap a dish for the detail.

Drinks

Qvevri wines by the glass
- Rkatsiteli, Kakheti, amberMade from white grapes left on their skins in the clay; dried apricot, tea and a firm, dry finish.
- Mtsvane, Kakheti, amberSofter and more floral, with quince and honeyed notes but bone dry.
- Kisi, Kakheti, amberRich and nutty, with orange peel and walnut; lovely with cheese bread.
- Tsolikouri, Imereti, whiteShort time on the skins, so lighter and fresher, with citrus and green apple.
- Saperavi, Kakheti, redDeep, dark and plummy, with soft tannins from the clay; for the lamb.
- ChachaA clear Georgian spirit distilled from what is left after the wine is pressed. Served in a small glass.
Teas and soft drinks
- TarkhunaOur fresh tarragon soda, bright green, sweet and a little like aniseed.
- Georgian black teaA pot of black tea grown in western Georgia, with lemon or a spoon of jam on the side.
- Sparkling mineral waterSalty, lively mineral water, the Georgian way to end a feast.

Allergies and intolerances. Our kitchens handle all 14 allergens, so we cannot promise any dish is free of them. Recipes and suppliers can change: please ask our team about allergies before you order, every time.

Adults need around 2,000 kcal a day. Calories are shown for each dish as served.

Autumn · from 6pm

The autumn supra

A supra (Georgian feast) of seven courses for the whole table, served from 6pm, with an optional pairing of five qvevri wines.

Tell us about allergies when you book: each course can change.

Book a table

Pkhali da mzhave: vegetable and walnut pâtés with picklesSpinach and beetroot pkhali with house pickled green tomatoes and cabbage.
Badrijani nigvzit: aubergine and walnut rollsRoasted aubergine rolled round garlicky walnut paste, with pomegranate.
Khachapuri Adjaruli: cheese bread boatA small boat of melting cheese, egg yolk and butter, stirred at the table.
Lobio: red beans in a clay potKidney beans with blue fenugreek and herbs, with hot mchadi (cornbread).
Chakapuli: lamb with tarragonLamb braised in white wine with tarragon and sour plum.
Pelamushi: red grape puddingSoftly set red grape pudding with toasted walnuts.
Churchkhela: walnuts in grapeStrings of walnuts dipped in thickened grape juice, to finish with tea.

Plan an evening at Morrow Qvevri

Set each place at the table.

Choose the occasion, a day and a time from our hours, then each guest's own courses round the table, with their allergens and diet, the drinks that go with them and the pace of the evening. Then bring the menu home as recipes for your week.

A dream restaurant walk-through: no table is booked. Nothing you choose is sent or stored; it clears when you close the page.

Plan the evening

The menu.

To begin

Badrijani nigvzit

Khachapuri Adjaruli

From the hearth

Shkmeruli

Chakapuli

Lobio

For the table

Mchadi

Ajapsandali

To finish

Pelamushi

Drinks

Qvevri wines by the glass

Teas and soft drinks

The autumn supra

Set each place at the table.