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.
We’ve been juicing fruit all day for our Watermelon and Chilli Cocktail. There’s 6 beers on tap too that are all looking pretty good right now and Megrim Sole Pla Thorn on the menu. Windows open, you know the drill.
We’re grilling these Cornish sardines tonight. They’ll be coming with a Red Nahm Jim - a Thai dipping sauce made from birds eye chilli, coriander root and palm sugar.
Whole Grilled Mackerel with Young Ginger and Green Peppercorns. Eaten with your hand to mix fresh herbs, chilli and crunchy shallots. 📷 by @02curtisb
Smoked Brisket Drunken Noodles and Lardo Fried Rice are on our late night menu which kicks off at 11pm tonight serving through till 1am. Our bar is open for drinks all night too. 📷 @littlemisswayfarer
Fresh Water Crayfish boiled in Nahm Prik Pao, the coconut and chilli work well with the sweetness of the meat as it soaks up while cooking. Sweet Basil and Pak Chi Farang to add some freshness and crunch.
Ox Heart Laab, we roughly chop the meat and toss it through with Thai Mint, Roasted Rice Powder, Fresh Lime and Palm sugar.
Sunday spread of Saffron Curried Eggs, Smoked Tamworth and fried egg Roti, Brisket Drunken Noodles. Cold beer on tap and Thai style bloody mary’s are going down nicely. 📷 by @bencphoto
We’ve got Fresh Watermelon & Chilli, Whole Plaice on the grill and windows open this evening. Late night food and drinks till 1am
We’ve got a couple of new dishes on tonight, our chefs @joshbill22 and @meedu_saad have been busy testing some new ideas. First up is a boiled curry of freshwater crayfish, paste is made with shallots, dried chilli, turmeric and gapi. It’s very earthy, aromatic and cleansing. Second up is a smoked duck pa lo, an aromatic broth with crispy duck, Cornish hispi cabbage and white pepper.
Chef @02curtisb is showing the team how to make his favourite dish - Khua Kling, for briefing today. Our version is a southern pork dry curry, the main two flavours from gapi and kaffir lime. It’s spicy, aromatic and moreish
Thai style Bloody Mary, Vietnamese condensed milk coffees, fresh roti, curry sauce... can save lives. Thanks to @littlemisswayfarer for the photo
Native seafoods : Thai style. Freshwater cray fish, stir fried squid with Karachi and steamed Menai oysters with roasted chilli . All on the menu this evening.
Aged mutton kra pow - a stir fry made with all kinds of serious things : mouse shit chillies, earthy wild ginger, holy basil, various soys and a pork fat crispy egg from Cornish hens fed a rich blend of greenery and saffron for a very deeply flavoured yoke.
Yam Pla Fu, new on the menu this evening. A classic thai dish made by chopping an entire fish (in this instance pollock from Kernow sashimi) into a ‘floss’ and then flash frying so it pops into a tasty, crispy fish cloud. Dressed with a sweet fish sauce, chillies and green papaya. Nice work @joshbill22
The tender tops of the courgette plant stir fried with nam prik pao (a sweet fermented shrimp, shallot, chilli and palm sugar relish). On tonight and we’re open until 1am
Our variation on Plaa neung prik manao; banana leaf steamed steamed grey mullet from @wildharbour with fresh chilli and lime. New to the menu today
We’re salt baking some whole plaice and lemon sole today. Just on the specials board and when they’re gone they’re gone.
English crayfish, curry sauce and pickled cucumbers back on the menu this evening. Fresh rotis on for breakfast and lunch today.
Chef @aliborer13 has a dish of stir fried mussels with galangal, lemongrass and Thai basil on today. Good with cold beer.
We have a northern Thai style sour curry of Fried brill on the menu today. Last night we were named as number 64 restaurant in the UK thanks to @restaurantmaguk In the national restaurant awards. For a place which serves from breakfast through to 1am and tries as much as possible to keep the cost of a meal relatively very low we think being recognised alongside some seriously wonderful places is something to be proud of. Well done @aliborer13 and team. Our sister restaurant @kilnsoho was named number 1 which is kind of extraordinary for a tiny rural Thai food spot. Thank you to everyone who voted for both of us.
Chef @aliborer13 has got a Sour Mackerel Curry on this evening. It’s a pungent curry with lots of gapi, seasoned with tamarind water and lime juice. Grilled pineapple to add some sweetness and Sorrel, dill, pak chi farang for a fresh garnish.