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
@meedu_saad fresh roti is a labour of love.
Beautiful fresh Cornish Mackerel in from @wildharbour this morning. They are going to be fried in flour and finished in a fish sauce glaze with Laab spice. We’ve also got Red Mullet on this evening stuffed with holy basil and pickled guramy paste.
Smoked Tamworth Jowl with Red Nahm Jim, a traditional Thai dipping sauce that our chefs make up each day. It’s made by hand pounding together Long Red Chilli, Birds Eye Chilli, Coriander Root, Palm Sugar, Fish Sauce and Lime Juice into a paste. Eat with bitter betel leaves and cold beer.
A heap of slow smokedTamworth jowls just out the wood smoker, means that jowl nam Jim is back on the menu this evening. More smaller dishes coming to the daily menu thick and fast over the next few weeks.
Tonight we’re slow grilling Turbot from @wildharbour, its wrapped in a banana leaf to give it sweetness, fragrance and char while cooking. Served with Nam Prik Pao, fresh coconut cream and Lime.
We’ve been working on a bastardised Bangkok canteen style breakfast menu this month featuring chef @meedu_saad childhood recipe for home made grilled roti, with the likes of Brisket Sausage & Fried Eggs, Smoked Haddock Khao Soi, Curried Eggs & Lardo, Green Mango & Chilli salad. As well as Vietnamese Coffee and fresh juices. To start things off we’ve got free breakfast for any of you that fancy it, this Thursday - Sunday 10am to 3pm. You can book via www.smokinggoatbar.com/reservations/
Steamed oysters with kra tin leaf and nam prik pao on today. Sundays 12.00 - 23.00 Kitchen open straight through. Photo by @clarges
From the late night menu, D’tom Yam with mama noodles, sweet Tamworth pork and egg yolk. Serving food until 12.30 drinks until 1am
This is soya braised chicken. Fragrant with white pepper and sticky umami from slow braised chicken bits in the sauce. Saturdays we serve 12.00 - 00.30 straight through. Thanks to @hoponbaby for the photo
Smoked point end brisket drunken noodles. Our version of pad kee mao with wild ginger and plenty of holy basil. On today and everyday. Large plates means large plates so you’ll probably only need one between two, for these ones. @tablefortwins with the photo
Shoreditch | Chef @aliborer13 has made up his own fragrant paste taking influence from the smells and flavours of one of his favourite restaurants just outside of Bangkok. He uses Coriander root, Galangal, Laos Chilli and Pickled Gouramy fish with Holy Basil and Bangladeshi Lime to create the paste which is then stuffed into the fresh Striped Mullet along with Kaffir Lime Leaf then slowly grilled.
Shoreditch | We’ve brought over the classic Coal Roast Aubergine, Egg and Chilli salad from Soho, on the menu today.
Soho | Today is our last day of Service at Smoking Goat Soho. Thanks to all our suppliers, friends and loyal customers for the last 3.5 years we couldn’t have done it without you all. We’ve got limited space for walk ins throughout the day finishing up at 8pm this evening. Cheers to the team for all your hard work beginning to end and over these Last Days of the Goat. Poster design @personality___crisis
Shoreditch | Chef @joshbill22 has been working away on a new dish today. Quail Jungle Curry, it’s a fiery dish with fragrant aroma.
Shoreditch | Whiting fresh in from @kernowsashimi. Head Chef @aliborer13 is grilling these whole with green nahm jim tonight.
Shoreditch | D’tom Yam Wild Mussels & Velvet Crab our Heady, Spicy and Sour soup. We’ve got space for walk ins if any of you need to shelter from the brutal cold this evening. Great shot from @leocarreiraa
Soho | Last Days of the Goat, our final services will be next week. From Thursday evening through till our last service Saturday (8pm close) we are taking strictly small bookings, tables of up to a maximum of 4, with an hour and a half slots as we want to allow space for everyone to come down and say goodbye. Drop us a line if you fancy joining in firstname.lastname@example.org. There will be fish sauce wings on us for each table during our last three days. Cheers for the support. 📷 @shark4chipdrink
Shoreditch | Chef @aliborer13 is working on some veggie dishes for the menu. Today we’re tasting his go at steamed Asian broccoli with a sweet soy, young ginger and garlic dressing.
Shoreditch | Sweet and Sticky Chicken Pa Lo, also known as Soya Braised Chicken. The aroma of white pepper and celery when you lift the lid is pretty addictive.
Soho | Last Days Of The Goat! Sadly closing after 3.5 magical years in Denmark Street. We’d love to stay longer but building works are underway and we only signed a 6 month lease back in October 2014, so we really can’t complain. I love the place dearly, it’s the only place I know where people regularly come in for dinner, leave and then come back for a drink in the same night. Thank you to all our very loyal regulars who don’t mind waiting for tables every night and the team many of whom have grown into managers and co owners with us. Join in celebration eating and drinking over the course of next week (last service finishing at 8pm on Saturday 13th)
Shoreditch | We’re serving straight through till 10pm tonight, space for walk ins if you fancy lunch, dinner or just drinks. Closed tomorrow and then re open on 02 Jan. Thanks for all the support in our opening months and see you in the new year, team SG.. Cheers for the snap @shelives2eat
Soho | We are open for lunch on Denmark Street today till 4pm. We will then re open on the 27th from 1pm for lunch and dinner. (Shoreditch closed today)
Shoreditch | This evening is our last service before Christmas. Our Kitchen is open right through till 12:30pm tonight. We re-open on the 27th at 5pm for dinner.
Shoreditch | We take fish from day boats everyday. On for lunch is Beautiful Cornish Mackerel, Grilled and served with a southern Thai turmeric curry.
Shoreditch | Soy braised goose update : sous chef @meedu_saad is rather pleased with the skin and glaze on this one.
Shoreditch | Chef @aliborer13 thought it was time to up his fried chicken game. His new dish, Crispy Fried Chicken is first marinaded in spices then we add Sechuan, makquen and dried chillies to the batter to give it a floral and fragrant taste. He’s serving these with Nam Prik Num a roasted chilli dip, he makes this one from Banana Peppers which are more on the sweet side.
Shoreditch | Stir-fried Clams with Kra chai, Galangal and Thai basil, based around a classic fiery soup, this version is very aromatic with an earthy and peppery flavour from the Kra Chai and Galangal then plenty of heat from the birds eye chilli
Proud of Chef @aliborer13 featuring in @codehospitality 30 under 30 ones to watch. Looking forward to a big 2018 with him at Smoking Goat Shoreditch.
Shoreditch | staff tasting Laab spiced cornish sardines, Gil Scott Heron and some fire taking the edge Monday morning
Shoreditch | Lardo Fried Rice, Chef Josh is one of the wok masters after spending a bit of time travelling in Thailand. From 11pm till 1am Thursday - Saturdays we serve a massive plate of Lardo Fried Rice along with Brisket Drunken Noodles, Goat Massaman and a special Bangkok drinking Dtom Yam, for any of you after late night eats.
Shoreditch | We are braising Geese in Soya for our Christmas feasting menu - bookings of 8 or more. There’s a few tables left for late afternoon lunches and early dinner too. Let us know if you want in - Shoreditchbookings@smokinggoatbar.com
Shoreditch | Today we’re thinking about Economy Curry, based on the southern style Thai coconut cream curry. We just serve the curry sauce, like they would in places like Malaysia as a budget lunch dish. The Pork Fat Fried Eggs would be a great addition if your feeling like something a little more.
Shoreditch | We are grilling Ox Heart Skewers coated in Green Curry Paste for lunch today, meat skewers are a typical street food snack found all over Thailand. Usually using pork and fat that is threaded onto the skewer bit by bit and grilled slowly on hot coals they are known as moo ping in Thai. Chef @aliborer13 takes his own spin by using Ox Heart from Philip Warrens.
Shoreditch | Sunday comfort food, soy braised chicken. Based on the street food classic pa lo we slow cook out 5 spice stock with chicken feet and necks for extra sticky tastiness.
Saturday - We are open from 12pm today serving straight through. This spread of Brisket Drunken Noodles, Chilli Wings and Lardo Fried Rice seems like the one, serving these for lunch, dinner and late night till 1am. Cheers for the picture @bencphoto
Open until 1am tonight playing funkadelic, Hendrix et al from our growing vinyl collection. (Thanks @sophiegaten for helping to pull it together the last few months).