The restaurant serves authentic Greek food.
Having opened last month, Clio restaurant offers a menu that changes with the season, created by Executive Chef, Glen Ballis, with his career spanning four decades. His most recent opening in 2025 was INÁ, Dubai, with over-fire cooking at the forefront of the restaurant.
At Clio the menu is overseen on site by Head Chef Louis Korovilas. With a multitude of incredible restaurants behind him, having trained at some of London’s most prestigious kitchens, Louis brings a wealth of fine dining experience having worked at Michelin-starred Locanda Locatelli, Michelin-starred Pied à Terre, and most recently as Executive Chef for Michelin-starred Phil Howard.
On its menu, guests can begin with small plates such as Sea bass crudo with toursi chilli and olive oil, Mazara red prawn saganaki, and Grilled octopus served with potatoes and salsa, before moving on to larger signature dishes including Monkfish kebab with wild greens, Rabbit stifado with whipped polenta, and generous sharing plates like Middle White suckling pig and Cornish lamb shoulder.
Meanwhile, alongside the food the restaurant offers an extensive drinks menu centred on Greek wines, curated by General Manager, Fabio Lega. Fabio was previously at Kensington Place and Hereford Road Restaurant in West London. The Mediterranean-inspired cocktails have been brought to life by Bar Manager Adam Orosz, with signature serves including the Greek Negroni, Rhubarb Margarita, and the indulgent Mastiha Espresso Martini.
Executive Chef Glen Ballis says: “In Greek mythology, Clio is the muse who preserves — the one who keeps the record of what’s worth remembering. It felt like the right name for a restaurant built around the things we want to keep cooking: grilled fish, a proper Greek salad, the kind of slow-roasted meats that draw people back. A menu rooted in Greek tradition, reaching into the wider Mediterranean, grounded in the best produce we can find.”
To find out more visit: https://cliorestaurant.co.uk/