Mussels with Lemongrass, Galangal and Coconut, kaffir Lime Leaf, Pak Chi Farang and birds eye chilli. Medicinal, sweet and a kick towards the end.
A grilled nahm dtok of aged featherblade from @swaledalefoods is on the menu this evening. Windows are open on Redchurch street, records are playing and the beer is cold
Fresh Roti with Smoked Beef Sausage, Cured Tamworth Jowl or Smoked Aubergine. Serving these and Galia Melon Juice, Thai Style Bloody Mary and Moscato Breakfast wine till 3pm. 📷 @alicemarygrier
Breakfast dishes on till 3pm today, we’ve got Brisket Burnt Ends Khao Soi Northern Thai Gravy Noodles, Hat Yai Fried Chicken with Curry sauce along with Fresh Roti and breakfast juices. Photo by @jon_choo
Slow grilling whole John Dory this morning, served with a Red Nahm Jim.
Chef @meedu_saad has been reworking one of our old Soho dishes. Grilled Hispi Cabbage with Sour Chilli & Peanuts, on the menu from this evening.
Very happy with the write up, cheers Paul & @metrouklife “the Aubergine came after some punchy little palate fizzers of barbecue Tamworth skewers..”
Wok Fried Chicken Livers, stir fried with Wild Ginger, Green Peppercorn, Holy Basil and finished with ShaoXing rice wine and oyster sauce.
Breakfast dishes are on today till 3pm. Fresh Rotis from Chef @meedu_saad, Curried Saffron eggs and house made sriracha. Photo by @spangledhellnat
Looking forward to getting these big windows open as the days get nicer. Our bar is open all day till 1am. Dinner kicking off at 5:30pm, late night menu from 11pm - 1am.
Iberico neck katsu sandwich at @tata_eatery x @chicamalondon yesterday. Been wanting to try these for ages, thanks to the TaTa guys for a fantastic meal. If you like very tasty things you will want to keep an eye out for when they’re next cooking and go.
Red Mullet from @wildharbour. Chef @aliborer13 has stuffed this one with a paste of Lardo, Kra Chi, Nahm Prik Pao, Lemongrass, Pla Ra, Garlic and Bangladeshi Lime zest before being grilled over a low heat.
We’re serving from 12pm straight through till 11pm this bank holiday Monday. Beautiful Easter Spread shot by @millykr
We’re serving Goat Massaman Rotis and Smoked Aubergine with Egg Rotis FOR FREE from 1:30pm, head down to @theadamandevee9 and join us, there’s plenty of beer knocking about too.
Tomorrow you can catch us at @theadamandevee9 in Homerton. We’ll be serving Goat Massaman Roti and Smoked Aubergine & Egg Rotis FOR FREE. Kicking off at 1.30pm till we run out, see you down there.
Easter Hours: We’re open for breakfast from 10am today through till Sunday. Dinner and drinks from 5:30pm through till 1am, Thursday Friday and Saturday this weekend. Photo by @benjaminmcmahon
Khua Kling Dry Wok Fried Curry of Pork & Kaffir Leaf on the menu this evening, going down nicely with guest beer Siren Calypso Comet Cluster
Saffron Curried Eggs with Lardo and house made Sriracha, serving this and our fresh roti breakfast dishes through till 3pm today.
Five Spice Braised Chicken with Egg and Shiitake Mushrooms. Lifting the lid you are hit with a fragrant aroma of White Pepper and Celery, then you’ll find the slow braised chicken with a sticky umami sauce.
Isaan Style Waterfall Beef, a Smoking Goat Soho stalwart is on our menu today. Bavette in from @philip_warren_butchers, it’s a very fragrant, spicy and light dish.
We’re serving Burnt Ends Northern Thai Gravy Noodles Khaoi Soi and Vietnamese Coffee till 3pm today if you fancy getting out of the cold. 📷 @thedavidjaypaw
Het Yai Fried Chicken with Curry Sauce & Rice. On for breakfast and Lunch till Sunday. 📷 @alicemarygrier
Our Goat shoulders are smoked for 14 hours before going into our Muslim style Massaman Curry. Cheers for this shot @02curtisb
Breakfast is on every Thursday through till Sunday, we’ll be serving fresh Roti, Khao Soi and Curried Saffron Eggs. Great spread courtesy of @micaelaphilippo
Plaice Nahm Dtok on for lunch today. The fish is slowly grilled to give sweetness to the flesh. Then @tom.muza Mixes together freshly picked coriander, mint, shallot and chilli with a Nam Dtok dressing made with Pla ra or fermented fish sauce.
Head Chef @aliborer13 has his D’tom Yam Nam Sai recipe featured in the Observer Food Monthly. Heady, Spicy and Moreish, Ali first had it at the famous Jay Fai restaurant in Bangkok.
D'tom Yam Wild Mussels and Velvet Crab. A Heady, sour and aromatic soup. Filtered water in to start, jasmine rice to enrich and to balance flavours. Our Bangladeshi limes last in to add fragrance. We’ll be serving these till late tonight. Photo thanks to @sashasips.
Roasting Aubergines on the coal this morning, going straight in a fresh roti hot off the skillet with chilli and fried egg.
Chilli Fish Sauce wings, we’ve brought back our old soho recipe, on from this evening.
Chef @haticeb96 loving Sunday Service. Burnt Ends Khao Soi Northern Thai Gravy Noodles, Green Mango & Papaya Salad with Roasted Chilli and Smoked Brisket Sausage Roti on the pass.
Great shot of the Smoked Aubergine, Egg & Chilli Roti. On today for breakfast and lunch. 📷 @poppyroyds
Yikes! 1st place at the scotch egg challenge. Good stuff @meedu_saad and @robjuer . Saffron egg, Tamworth pork and fermented crab for the win. A brilliant night thanks to @mcmoop for organising and all the fantastic chefs who in the kitchen tonight.
Cheers for the write up @foodismuk and Mike Gibson. “For mains, the whole steamed sea bass, laced with aromatic spice, is a real treat, and the massaman goat curry – redolent with a punch of muscovado sweetness to complement its lazy heat – is a must-order.”
Barbecue Goat Shoulder Massaman with Fried Lemongrass. Chef @aliborer13 has the team pressing coconuts in house, leaving us with fresh coconut cream and milk which we then braise the smoked shoulders in. His curry is made Muslim style with lots of dry spices, fermented shrimp paste, tamarind and fried lemongrass for fragrance. Shot by @eating.story
Great review in the @telegraph on Saturday. Thanks Keith Miller. “The other outstanding dish was a big bowl of D’tom Yam broth with Mussels and Velvet Crabs, keen- edged and fragrant, laced with the bright, zesty flavour of bumpy Thai limes” read the full piece via link in bio.
Head Chef @aliborer13 is bringing back the Offal with his Northern Style Ox Heart Laab, on the menu this evening.
We’re serving fresh juices, Vietnamese coffee and breakfast dishes like these Curried Saffron Eggs, Smoked Brisket Sausage & Fried Egg Roti today till 3pm.
Thursday spread of Curried Saffron Eggs, Cured Tamworth Jowl Roti, Mango and Roasted Chilli Salad. We’re serving these till 3pm today. Cheers for the shot @brakingforbreakfast
Check out our spread in Timeout magazine today. Thanks for the kind words @taniaballantine
We’ve got a huge menu on today. Lots of fish in from @kernowsashimi and @wildharbour Slow Grilled Torbay Sole, Whole Sand Sole, Plaice and spider crab which are particularly good this season so far.
Kicking off Saturday with Burnt Ends Khao Soi Northern Thai Gravy Noodles, we’ve got Vietnamese Coffee and Fresh Juices too. Serving till 3pm today.
Spider Crab Lon - a fermented fish relish that Chef @aliborer13 has been trialing, he takes the Pla ra and simmers it with coconut cream and pounded galangal, kra chai, shallots and kaffir leaf. This creates a thick and pungent Lon sauce, it’s sweet, salty, spicy, sour and a little creamy too.
Laminating Rotis this morning, the thin layers of dough are separated by ghee, when we fry the roti in the skillet it becomes light and flaky similar to a paratha.
We’ll be back tomorrow for Breakfast from 10am serving Fresh Rotis with Brisket Sausage and Pork Jowl, Khao Soi Northern Thai Noodles, Het Yai Fried Chicken. Cheers for the shot @mahdibum
Owen is chatting to the team about our sharing bottles of Beer and Cider he’s got on the menu. We’ve got The Kernel, a fresh sweet and rich Honey Saison. Cloudwater Vermont ESB From the second best brewery in the world, it is an English bitter but brewed Vermont style, they roast the malt to give it a caramel flavour, it has a fruity edge from Nelson Sauvin hops. Brooklyn Brewery Sorachi Ace is made up of Japanese hops which was developed in the 70s forgotten about and then brought back, it was at the forefront of the pale ale revolution in America.
Gaeng Om. From North Eastern Thailand, its a cleansing herbal broth based soup. We make this one with Rainbow Trout from @wildharbour and hand gathered Cornish Mussels, Kra Chai, Galangal, Turmeric, Sweet Basil and Pak Chi Farang gives it a muddy sweetness.
Monday spread of D’tom Yam Velvet Crab and Wild Mussels, Lardo Fried Rice, Smoked Brisket Drunken Noodles with Wild Ginger and some Fried Mylor Prawns in there too for good measure.
Fresh made rotis, Curried eggs and juices on the menu until 3pm today. Thanks to @rosieramsden for the photo
Sous Chef @meedu_saad grew up eating the fresh roti paratha recipe which is the backbone of our breakfast menu. “ghee is something my dad uses often during Ramadan so I’ve been around that and roti my whole life”. a Pastry chef for 5 Years, his approach to roti combine that of Malay and Caribbean influence. Really simple recipe but the technique takes a while to learn and Meedu has been busy teaching the team. Breakfast dishes back on tomorrow from 10am.
Fried Mylor Prawns with Chiang Mai Spices on this evening, I would get in fairly quick for a plate of these.
Breakfast rotis are back from 10am today, along with Vietnamese Coffee and Fresh Green Melon Juice. We’ve got a few tables left for walk ins early on.
An outrageously fatty trout in from wild harbour this morning. I think we’ll poach them with lemongrass leaf and make into an Isaan style nam dtok with roasted rice.
Khua Kling, a dry wok fried curry from the South of Thailand. First off we coursely hand chop the Tamworth Pork that we butcher in house. The Red curry paste is made with Turmeric, Laos Chilli, Mouse Shit Chilli and Cumin leaf to give it both fragrance and depth of heat. The Pork and paste is fried off, bit of Palm Sugar and Fish Sauce is added and finally Fresh Kaffir Leaf to balance.
Chef @tom.muza is making a paste from Galangal, Kra chai, Kariang Chilli, Shallots to steam these clams in. He adds Thai Basil to give it a sweet anise flavour and lastly Kaffir Lime for acidity and fragrance.
Thank you to all of you who came down and who queued up to try our new breakfast menu the past few days, and sorry to those who didn’t get a spot. Would be great to hear what your favourite dish from the past few days was.. Khao Soi Northern Thai Noodles, Pork Jowl & Egg Roti, Saffron Curried Eggs seem to be top contenders. There’s still some space for bookings when breakfast rotis return next week, Thursday - Sunday. Book via our site www.smokinggoatbar.com/reservations. Link in bio for easy click.
Saturday morning looking a bit like this. Saffron Curried Eggs with Lardo, Green Mango and Chilli Salad. We’ve also got new drinks on too, Thai Style Bloody Mary, Fresh Galia Melon and Fragolino Orange. Photo by @eventhree
Bar Manager @kajsarenmarker has been busy picking up all sorts of odd liqueurs from different corners of the world, ready for our Tray of Joy. We’re open and serving food and drink 5:30pm through till 1am tonight.
We’re serving breakfast from 10am till 3pm today. Smoked Tamworth Jowl & Fried Egg Roti, Curried Saffron Eggs with Lardo and Het Yai Fried Chicken are a few dishes on the menu. Space for walk ins today if your quick.
Stir fried @wildharbour cockles with wild ginger, sweet basil, galangal and kaffir lime leaf. On tonight and we’re open until 1am . Thanks to @wallythecat1 for the photo