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Rouvalis Winery at Jul’s

Discover the wines of Aigialeia, an exciting wine region in the northern Peloponnese, with a special Rouvalis wine menu at Jul’s.

Launching on 20th October, the evening will welcome Theodora Rouvalis, who will speak with guests about her family’s winery, its mountain vineyards and the wines on the menu. The selection will then remain available until 27th October.

Founded in 1990 by Angelos Rouvalis, the estate is now run by his daughter Theodora and her husband, Antonio Ruiz Pañego. Both trained oenologists, their experience in Chile, New Zealand and Burgundy brings an international perspective to a winery firmly rooted in its Greek origins.

The vineyards rise from 500 to 1,050 metres above sea level on the steep slopes above Aigion, overlooking the Corinthian Gulf. Cool northerly breezes and changing temperatures between day and night help preserve the grapes’ freshness and aromatic character.

Working with indigenous Greek and international varieties, Rouvalis creates wines that express this distinctive landscape. Join us to explore the selection and meet one of the figures shaping the estate’s next chapter.

Book your table for 20th October to meet Theodora, or enjoy the special wine menu through to 27th October.

One ordered, one on us

Our early evening drinking ritual at Bar Eleven. Join us downstairs for signature cocktails, low lighting and good company, with a second cocktail on us.

Catch up after work, meet before dinner or settle in for the evening.

Daily, 5–7pm.

The Jul’s Pre‑Theatre Menu is crafted for early evenings in St James’s — a moment to settle in before the curtain rises.

Designed with pace and elegance, it offers three courses for £49 or four courses for £59, bringing together modern Mediterranean flavours with a refined, pre‑show rhythm.

Begin with a bread selection and spreads, choosing between Cod Roe, Kopanisti, or Tzatziki. Then move into vibrant small plates such as Athinaiki with peas, celery and basil mayo, Slow‑Cooked Lamb on flatbread with sumac yoghurt, or a classic Greek Salad with feta, capers and Kalamata olives.

For mains, the menu features Smoked Chicken with bulgur and sour cherry, Stone Bass with monk’s beard and kefir sauce, or a rich Butternut Squash Risotto with truffle and pickled carrots — dishes designed to satisfy without slowing the evening.

Finish with a signature Jul’s dessert: Baklava layered with pistachio praline, caramelised filo and cinnamon ice‑cream — a warm, elegant finale before heading to the theatre.

For a sweet finish, desserts include Baklava with pistachio praline and cinnamon ice‑cream or Yoghurt–Olive Ice‑Cream with burnt honey toffee and milk tuile — a light, elegant end to a midday meal.

Jul’s offers a refined set lunch menu in St James’s, available from midday with the last sitting at 2:30 PM.

Designed for guests looking for a premium lunch in central London, the menu brings together seasonal Mediterranean flavours, bright produce and the calm rhythm of the neighbourhood.

Choose two courses for £29 or three for £39, featuring dishes such as Kopanisti with feta and Lagana bread, Smoked Ricotta Agnolotti with confit garlic and saffron, and Sea Bass with monk’s beard and kefir sauce. Each plate reflects the modern Mediterranean identity of Jul’s and the restaurant’s focus on balance, texture and clarity.

For a sweet finish, desserts include Baklava with pistachio praline and cinnamon ice‑cream or Yoghurt–Olive Ice‑Cream with burnt honey toffee and milk tuile — a light, elegant end to a midday meal.