At Meraki in Fitzrovia, a Sunday roast finds Greek clarity and British comfort in quiet harmony. Provenance-led meats meet seasonal sides, precise sauces, and easygoing service. The room feels calm, the agenda unforced, the details considered. Wines like Assyrtiko and restrained cocktails frame the table rather than crowd it. Families settle in; friends linger. What arrives next is simple, careful, and confidently timed—yet one choice may shape the whole ritual.
A Sunday Ritual With Greek Soul in Fitzrovia
In Fitzrovia, Meraki turns Sunday lunch into a quietly assured ritual, infusing the classic roast with Greek sensibility. The room hums with measured ease, where family groups and friends gather without fuss, drawn by a rhythm that feels familiar yet subtly reimagined. Service moves with calm precision, guiding guests toward a leisurely pace that suits Sunday brunch as much as a late-afternoon roast. What distinguishes the experience is not spectacle but intention. Greek traditions surface in convivial pacing, shared plates, and respectful nods to heritage, shaping how the meal unfolds rather than overwhelming it. Aromas and textures signal warmth and continuity, while the setting remains modern and understated. The result is a composed Sunday ritual: quietly social, gently celebratory, and unmistakably Fitzrovia. Meraki offers a blend of intimacy and elegance, making it a cherished destination for special occasions.
From Farm to Table: The Ingredients That Matter
Though the atmosphere is unhurried, sourcing at Meraki is exacting: seasonal British produce anchors the menu, then meets Greek olive oils, mountain herbs, and coastal citrus. Provenance is stated, not implied; growers are chosen for soil health, low‑intervention methods, and short transport routes that keep ingredients farm fresh.
Vegetables arrive at peak ripeness, herbs are harvested for volatile oils, and grains are selected for texture, not just yield.
This ingredient discipline reflects culinary traditions from both sides of the Mediterranean. British seasonality provides structure; Greek larders supply brightness and depth.
Salinity, acidity, and sweetness are balanced at the ingredient level rather than masked later. Even pantry staples—honey, pulses, sea salt—are vetted for character, allowing clean flavors to stand on their own before any technique is applied.
Meraki’s commitment to quality and sustainability ensures that every dish presented is a true reflection of their dedication to excellence, from farm to table.
The Roast Line-Up: Meats, Sides, and Sauces
Meraki presents a focused roast line-up that begins with prime meat selections carved to order. Alongside, a signature sides spread balances crisp textures and comforting staples. Sauces and gravies complete the plate, offering classic depth and tailored accents. Inspired by Aegean islands, the atmosphere at Meraki adds a cosmopolitan Greek flair to your Sunday roast experience.
Prime Meat Selections
A carefully curated roast line-up showcases prime cuts that anchor the Sunday experience: succulent beef with a rosy center, herb-crusted lamb carved to order, and crisp-skinned chicken that stays remarkably juicy.
Selection begins with provenance and disciplined meat aging, yielding concentration of flavor and tenderness that translate directly to the plate. In practice, roast cooking is paced and temperature-controlled; beef rests to maintain blush and moisture, lamb is scented with thyme and rosemary, and chicken achieves glassy skin without sacrificing succulence.
Butchery is precise: ribeye or sirloin slices fall cleanly, lamb saddles are trimmed for even rendering, and corn-fed birds are trussed for uniform heat. Sauces respect the cuts—beef jus with marrow depth, mint-forward lamb jus, and lemon-scented pan gravy for poultry.
Signature Sides Spread
With the meats setting the tone, the sides complete the roast with intent and balance. Meraki’s spread favors crisp textures and seasonal brightness:
duck-fat potatoes break with glassy edges; Yorkshire puddings climb high, airy and tender; charred hispi cabbage carries a smoky snap. Buttered carrots arrive glossed, not soggy, while minted peas keep a clean, green lift. Cauliflower cheese leans luxuriant, thick with tang, and roasted roots deliver earthy sweetness.
Grains and greens steady the table: lemony bulgur with herbs, a shaved fennel and watercress salad for bite, and blistered cherry tomatoes for acidity. Portions are calibrated for sharing.
As live music hums softly in the background, the sides bridge savory depth and freshness, setting a measured path toward dessert options later.
Sauces and Gravies
Beyond the platters, sauces act as quiet architects, tuning richness and lift. At Meraki, the roast finds its voice through calibrated gravy techniques and disciplined sauce pairings.
Beef welcomes a marrow-glossed jus, reduced to sheen and seasoned with thyme and cracked pepper. Roast chicken receives lemon-thyme pan gravy, whisked with deglazed fond and a restrained knob of butter for silk.
Lamb earns a rosemary-mint reduction, vivid yet savory, avoiding candy sweetness. Pork pairs with cider-spiked gravy, its acidity aligning with crackling’s fat.
Horseradish cream stays cool and precise beside beef; tarragon mustard cuts through pork. Bread sauce offers warmth against poultry, while redcurrant jelly adds a bright bracket to lamb.
Each pour is measured, never masking, ensuring meat, sides, and sauce converse cleanly.
Vegetarian and Lighter Options to Savor
Why settle for heaviness when Meraki’s Sunday menu offers vibrant, plant-forward finesse? The kitchen frames comfort through clarity, presenting dishes that respect produce, texture, and balance. Diners find substance without burden, with meat alternatives treated as centerpieces rather than afterthoughts, and gluten free options integrated seamlessly.
- Crisp market salads layered with citrus, herbs, and seeds, offering snap, fragrance, and clean acidity.
- Fire-roasted vegetables—charred brassicas, sweet roots, and lemon-slick courgettes—served with aromatic oils.
- Savory meat alternatives, such as mushroom “steaks” or spiced pulses, delivering depth, umami, and satisfying bite.
- Smart gluten free options, including olive oil–brushed flatbreads, nutty grains, and light sauces without flour.
Portions are measured, seasoning is disciplined, and richness appears in restraint. Each plate keeps pace with the roast tradition while remaining agile and bright.
Wine, Cocktails, and Pairings to Elevate Your Roast
Meraki highlights Greek wines that complement roast flavors, from crisp Assyrtiko for lighter cuts to velvety Xinomavro for richer meats. Signature cocktail pairings bring balance, with herbal and citrus notes cutting through gravy and roasted edges. Guests are guided toward matches that enhance, not overpower, each plate.
Greek Wines Spotlight
A curated selection of Greek wines, cocktails, and smart pairings elevates Meraki’s Sunday roast with vibrant acidity, herbal nuance, and island minerality. The list focuses on varietal integrity and regional character, echoing the kitchen’s provenance-driven ethos.
Connections to olive oil tastings and honey production underline terroir, linking orchard, apiary, and vineyard to the roast’s savory depth.
- Assyrtiko from Santorini: saline edge and razor acidity cleanse rich lamb drippings and roasted potatoes.
- Xinomavro from Naoussa: red fruit, tomato leaf, and firm tannins frame beef sirloin and charred brassicas.
- Agiorgitiko from Nemea: plush plum and spice glide with pork belly, fennel, and thyme jus.
- Malagousia: stone fruit, basil, and citrus zest brighten chicken, lemon, and herb pan-sauces.
Measured pours encourage progression, not domination, keeping the roast central.
Signature Cocktail Pairings
From the same terroir-minded lens that guided the Greek wine list, the cocktail program brings lifted aromatics, measured bitterness, and citrus-driven cut to the roast.
Classic martini pairings lean on Greek botanicals: a dry, olive-brined gin martini echoes roasted lamb’s saline crust, while a thyme-vermouth rinse sharpens rib-eye’s char.
Citrus infusions steer brightness—bergamot and lemon oil slice through pork belly richness, and a mandarin spritz bridges crackling and herb jus.
A barrel-aged Negroni, trimmed with mastiha, adds resinous depth to slow-cooked beef.
For poultry, a chamomile highball with grapefruit bitters keeps texture light yet focused.
Smoky mezcal is tempered by rosemary honey for game, preserving savor without heaviness.
Each build prioritizes balance, temperature, and dilution to elevate, not overshadow, the roast.
How to Book and What to Expect on the Day
Securing a Sunday roast at Meraki is straightforward: reservations can be made via the restaurant’s website, popular booking platforms, or by phone, with peak times filling quickly and advance booking recommended.
The reservations process is clear, with instant confirmations and options to note dietary needs. For larger groups, deposits may apply, and edits are manageable up to the cutoff stated in the confirmation email.
- Arrival tips: arrive 10 minutes early to settle in and review specials; late arrivals risk reduced dining time.
- Expect attentive pacing, with roasts carved to order and sides arriving family-style.
- Children’s portions and vegetarian options are available; advise preferences during booking.
- Payment is seamless, with contactless accepted; service charges are customary, and walk-ins are accommodated when possible.
Conclusion
In the end, Meraki makes Sunday feel intentional: a place to gather, a reason to linger, a meal to remember. They carve with care, season with subtlety, pour with generosity. They honor British bounty, elevate Greek soul, celebrate simple pleasures. Families find warmth, friends find ease, newcomers find welcome. From first pour to last bite, from bustling Fitzrovia to the quiet comfort of good company, the ritual holds: come hungry, stay present, leave delighted—and return soon.
