Tamworth Belly Rib with Tamarind dipping sauce. We brine the pork for 48 hours and then slow grill over charcoal. These are tasting brilliant, thanks to @gothelneyfarmer
Whole Five Spiced Braised Chicken. Based on a Chinese dish named Pa Lo. We smoke it in kecap manis for a sweet and salty flavour. The broth is light but intense, we use chicken feet to make it more gelatinous and a little sticky. Braised Chinese celery and white pepper in at the end for aroma and a little side of pickled chilli and garlic.
Thanks for the recognition @foodismuk - Best Casual Restaurant 2019. “Thai influenced bar and restaurant, using a traceable supply line with progressive British farmers, a nose-to-tail ethos..” very proud of all of our team and suppliers that have contributed to the last year and a half of Smoking Goat Shoreditch.
Northern Thai Style Laab - an ancient salad that originated in South West China, before spreading south and becoming a popular dish across Cambodia, Laos and Northern Thailand. This one is made with Mutton Offal, as seen and tasted on Offal Monday. Minced and then wok fried with birds eye chilli and fresh picked hot mint, rice powder to add some texture and mild nutty flavour. I think this version will be on the menu for the foreseeable. Brilliant picture from @nevervoteforme
Jungle Style Chicken Livers. Fried with green peppercorns, kra chi or wild ginger, garlic and fish sauce. The idea is to grab some Laos chilli, garlic chives, a bit of liver and wrap it in the betel leaf to eat. On for lunch today.
Really cool to be included in @foodismuk 100: Best Casual Restaurants 2019. Cheers for the recognition guys.
Our late night menu kicks off at 11:30pm on Thursdays, Fridays and Saturdays. You can get your hands on these barbecue Tamworth skewers, they are slow grilled with fresh coconut cream and chillies. Our in house butcher Roberto makes these from a mix of cuts from @gothelneyfarmers brilliant pigs. 📷 @benjaminmcmahon
Hand dived Scallops from @wildharbour in this morning. They’ll be on the menu tonight with a red nahm jim.
OFFAL MONDAY: Black Axe Mangal X Smoking Goat. Join us and @leetiernan of @blackaxemangal next Monday 14th for tasty Offal madness. Featuring Fish Head Curry, Panko Lambs Fry & Chicken Liver Fried Rice. Kicking off from 6pm, Pre-book tables of any size via firstname.lastname@example.org. Artwork by @personality___crisis
Chef @aliborer13 has a Salted fried horse mackerel dish on this evening, with a tamarind and chilli dipping sauce.
Lardo Fried Rice on our menu for lunch, dinner and late night. We cure the back and belly fat of Tamworth pigs from @gothelneyfarmer to make this dish.
Smoked Brisket Noodles back on the late night for tonight only from 11.30. We’re full for dinner tables this evening but there will be room for late menu walk ins... and if we don’t see you, happy new year!
All the regular menu hits, a ton of vinyl and general merriment at Smoking Goat on NYE. Join in. We’re taking bookings for tables of any size for the night and there’s still some spots left. You can book via the website. Artwork by @personality___crisis
We’re back cooking brisket and bone marrow curries today. Open usual hours and if you’re the type of person that doesn’t really plan NYE in advance, come see us. Thanks to @craftbeerchannel for the photo.
Smoked Tamworth Shoulder with Fragrant Fish Sauce from our feasting menu.
Sour Curry of Mackerel, our tamarind and turmeric based curry. We are serving lunch through till 4pm daily till the 23rd December.
Gapi Rice with Beetroot and Duck Egg, a dish to really get stuck into and eat it how you want, with a bite of chilli, betel leaf etc. Rice is the base of any meal in Thailand so this dish is made to be eaten alongside our different plates. We’ve got golden beetroot from @flourishproduce that’s sweet to go with the umami of the Gapi (fermented shrimp paste) that we fry the rice with and we cure the duck egg in soy. A bit of lime juice and Thai basil is how I like to eat it.
Vad Hände Med Dem - Empirical Helena, Aquavit, Apple & Lemon. You can drink these right through till 1am on Thursdays. Late night menu from 11pm too.
We are serving lunch through till 4pm today and dinner from 5pm, Smoked Aubergine with Saffron Egg and Chilli, Gapi Fried Rice with Beetroot and Soy Egg and Fresh Coconut and Pumpkin Curry are just a few things on the menu today. 📷 @susannaglitscher
Grilled Tamworth Chop with Fish Sauce & Chilli. Our pork in from @philip_warren_butchers, cooked over charcoal and served with a fragrant fish stock made with kaffir lime leaf, coriander root and chilli.
Our very own @aliborer13 is cooking at Breddos x Christmas TacOver on Sunday 2nd December. Alongside brilliant company @nud_breddostacos @englishhippy @nicholasbalfe @freddielookatme @0scarholgado @barriocomida. Tickets go live tomorrow at 10am via link in bio. SOLD OUT
Stir Fried Mussels with Wild Ginger & Chilli, fresh in from @wildharbour this morning. Wok fried in a fragrant paste of Kra chi, Laos chilli, Garlic and Coriander root. Palm sugar, lime juice and sweet Thai basil to balance the spice and acidity.
The goat looking ready for action. Service kicks off from 5:30pm this evening.
Fresh Rotis are on for breakfast from 10-12pm today, Vietnamese Coffee and plenty of Watermelon Juice this morning too. @wearetrestle
Smoked Brisket & Bone Marrow Massaman, made with a muslim influence using dried spices of cumin and cardamom and our in house made coconut cream.
The team have been talking about some brilliant Filipino food they’ve had this week, get down to @sarap_london who are based in Dalston Lane at the minute.
Our very own @kajsarenmarker has been working hard on lots of new cocktails. We are serving our new extended list tonight all the way through till 1am. Kajsa’s favourite is @empiricalcph Helena, Aquavit, Apple & Lemon.
Grilled Beef, Lemongrass and Chilli Salad is on this evening, this is a ‘nahm dtok’ style salad made with coriander, mint, birds eye chilli, fish sauce and lime juice it is very fragrant with a little bit of heat and texture from roasted rice powder.
Breakfast Rotis 10 - 12 today, Our daily menu kicks off from midday through till 5pm. We will be closed for evening service tonight for our Staff Party. 📷 @melissas.munchies
Sour Curry of Rainbow Trout, a tamarind based boiled curry made with turmeric and lots of lime. We are very lucky to have these beautiful trout in from @wildharbour
‘Som Tum’ of Green Papaya, Yellow Carrot, Tomato & Chilli from our new daily menu. Alongside the green papaya and chillies we use british seasonal vegetables in this salad, at the moment we are using heritage carrots and we’ve just had some green tomatoes in from @flourishproduce
Straight off our new menu we’ve got a Turmeric based curry with roasted Cornish Pumpkin and Young Coconut, going down nicely for lunch.
We’ve been busy developing new dishes for our daily menu. Here’s the Smoked Brisket & Bone Marrow Massaman Curry.
Closed for lunch today whilst we finish off a load of new dishes. Open as usual from 5.30pm... thanks to @londonmunch for the photo.
Whole Grilled Lemon sole from @wildharbour on this evening with a red nahm jim.
We’re looking for enthusiastic FOH staff to join our team in Shoreditch where research, creativity and new ideas are encouraged from everyone. You’ll learn all about Thai food, our focus on quality ingredients and visit our farmers, suppliers and the like. Email us if this sounds like your kind of thing -email@example.com
Chilli Fish Sauce Wings. We’ll be serving these late into the night, there’s Wild Beer Co. sharing bottles to get stuck into as well. 📷 @hunnngry
Laab Spiced Mackerel on this evening, along with Whole Grilled Plaice and we have a few Grilled Quail with Sour Chilli if your here early on. 📷 @mazmunch
Our late night menu kicks off from 11:30pm tonight. Brisket Drunken Noodles, Lardo Fried Rice and Chilli Fish Sauce Wings are all on the menu, we’ll be playing vinyl till late. 📷 @benjaminmcmahon
Bar Manager @kajsarenmarker is pouring Rye & Green Chilli cocktails this evening, made with Bulleit Rye, Ancho Verde and finished with Bangladeshi Lime. She’s always busy collecting Odd Liquors for you to try from all corners of the globe. Our bar is open all the way through till 1am tonight.
Lardo Fried Rice, one of our menu stalwarts in Shoreditch. We cook it using cured belly fat from @gothelneyfarmer Tamworth pigs. Plenty of this on our late night menu from 11:30pm tonight. 📷 @hungrypim
Assam curry of chalk stream trout, spicy tofu laksa and my favourite Nyonya style soy braised chicken at the newly opened @sambalshiok on Holloway Road. All smash hits, high in tastiness. Go!
Mussels Nahm Prik Pao on for lunch today. We’ve got lots more native seafood coming in over the weekend too.
Chef @02curtisb has a new dish on this evening. Sardines steamed in fish sauce, lime juice and palm sugar, these flavours infuse into the flesh while it cooks. Pak Chi farang and and Thai mint grown by @goodearthgrowers for us. The idea with this one is to grab a bit of fish, herbs and fried shallot in one bite.
Smoked Tamworth Jowl with Red Nahm Jim. We make the dipping sauce each day by hand pounding Long red chilli, Birds eye chilli, Coriander root and palm sugar into a paste then adding fish sauce and lime juice.
Wow. Thanks to everyone who came and tried our dish at @meatopiauk today. It was loads of fun and can’t believe we have sold out already! Cheers
We’re down at @meatopiauk today, come by and see us. We are smoking Hogget with a massaman curry and fresh roti.
Cornish Plaice ‘pla thorn’ with a Red Nahm Jim dipping sauce and Thai herbs to break up the flavours. Our late night menu kicks off from 11:30pm tonight too.
Charring Long chillies for “Nahm Prik som” a chilli dipping sauce made with black vinegar and oyster sauce. We’ve got a couple of Tamworth Collar Chops on early doors that’ll be served with this.
We’re open normal hours today. 12 - 3 for lunch. 5:30 till 11 for dinner. There’s plenty of fish coming off the grill today along with Smoked Brisket Drunken Noodles and Lardo Fried Rice. 📷 @benjaminmcmahon
We’ve got Fresh Rotis and Saffron Curried Eggs on this morning through till 4pm. Vietnamese coffee and Watermelon Juice going down nicely too. 📷 @alice_tate
Barbecue Tamworth Skewers. We butcher in house our 6 week aged Tamworth Pork from @gothelneyfarmer and @philip_warren_butchers. Then grill these on a low heat over charcoal and brush with a fragrant coconut cream and shrimp paste glaze. A technique we saw and learnt from the street food stalls in Bangkok. You’ll find these on our menu everyday.
Last week we joined @lukiefarrell in Dorset to try our hand at fishing. We managed to land some Black Bream and Horse Mackerel which we took back to cook with fresh Thai herbs grown in Luke’s tropical greenhouses. Horse Mackerel and Black Bream Sashimi with @toufas fragrant fish sauce, he made this by infusing curry leaf, kaffir lime leaf and coriander seeds. Whole Grilled Bream with a northern style roasted jaew that @aliborer13 created by charring spring onions and tomatoes and pounding with birds eye chilli. We got to try out some different techniques too with Bream poached in a five spiced oil and vinegar.
Number 2 in @timeout best restaurants in London! Well done to @aliborer13 , @lcousins89 @kmoss89 and the whole team at Smoking Goat. Thanks for the recognition @timeoutlondon and congrats to all of the other wonderful restaurants named.
Friday morning spread of Pork Belly & Fried Egg Roti, Smoked Aubergine, Egg & Chilli Roti. Vietnamese Style Coffee and Fresh Watermelon Juice all on till 3pm today.
‘Khua Kling’ Dry Wok Fried Curry of Mutton & Kaffir Leaf. A southern style dry curry, aromatic and spicy.
Grilled Corn with Coconut Cream & Chilli back on our menu this evening.
Fresh Roti & Curry Sauce on for breakfast and lunch today. 10am till 3pm. 📷 @ayshaissatan
Isaan Style Bavette Nahm Dtok, a fragrant, spicy and light lunch dish for today.
Northern Thai Style Mutton Laab. We mince the aged Mutton, add laab spice, palm sugar, fish sauce and wok fry it all, then mixed with freshly picked hot mint and birds eye chilli. Rice powder to create a bit of texture. Gonna get a fairly good kick out of this one and very umami.