Cyprianis Petts Wood

“Excellent Mediterranean food at reasonable prices” is one reader’s verdict on sleek, black-fronted Cyprianis – the brainchild of well-known Kent restaurateur Nick Constantine. Billed as a ‘bar and grill’, it offers an extensive menu with steaks and seafood as the big players, plus house specials along the lines of lamb kleftiko, slow-braised ‘Jacob’s ladder’ (beef rib) with mash, buttered spinach and red wine jus or roast suckling pig with savoy cabbage and crispy pancetta. There’s also a big supporting cast of antipasti, dips, fresh pasta and risottos (try the lobster spaghetti or signature tagliatelle with smoked chicken, mangetout and Parmesan cream sauce), while desserts might promise baklava, tarte Tatin and Oreo cheesecake. Drinkers are also in for a good time with well-priced wines, international beers and trendy cocktails galore. There’s a second branch in Locksbottom.

Cyprianis is a Mediterranean bar and grill restaurant owned by Nick Constantine, a well known businessman in the local area. The restaurant has a delicious Mediterranean flair, and you’ll be sure to have a fabulous time when visiting.

Start off with a crusty ciabatta topped with caponata, or a plate of filo pastry parcels with spinach and feta cheese and a roast red pepper coulis. There are also starters of honey roast halloumi cheese baked with honey, and king scallops wrapped in pancetta served with pea puree and micro herbs. Fresh pasta and risotto dishes include the tortelloni ricotta and spinach with roast peppers, tomato and basil coulis and aged parmesan shavings, and the tagliatelle con salmone with both smoked and fresh salmon, broccoli florets, cream and a parmesan sauce. There are also dishes of wild mushroom and black truffle risotto made with white wine, parmesan and carnaroli rice, and crab tagliolini with garlic, chilli, cherry tomatoes, olive oil and herbs.

If you want something a bit lighter, try the confit duck leg salad, made with roast butternut squash, rocket, pomegranate, cracked wheat, red radish and balsamic oil dressing. The house specialties include the slow braised lamb shank kleftiko with aromatic herbs, red wine, tomatoes, roast potatoes, peas and lamb jus. From the charbroiler grill, enjoy souvlaki skewers of chicken, lamb or mixed, with tomato, cucumber, red onion and parsley salad, tzatziki and cracked wheat pilaf. If you prefer a fish dish, why not try the ray wing with caper butter, parsley sauce, spinach and roast diced potatoes, or the seared yellowfin tuna steak, that comes with tahini and lime juice dressing. On Sundays, you can enjoy a set menu of two or three courses, for a truly delicious roast dinner.