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.
We have Mussels on for lunch today with Nahm prik pao made from dried chillies, in house cured Lardo and our own freshly pressed coconut cream.
Hat Yai Fried Chicken with House Made Sriracha and Northern Style Duck Laab looking pretty tasty here. Dinner from 5:30pm tonight. 📷@papi_kyn
Fresh made breakfast rotis paratha and curry sauce on until 2pm today. Thanks to @ayshaissatan for the photograph.
Sour Turmeric Curry of Megrim Sole with bitter herbs and crispy deep fried fish head on this evening.
We’re serving 12 - 3pm for lunch today and 5:30 - 11pm for dinner. We’ve got Whole Grilled John Dory, Hispi Cabbage with Nahm Prik Pao and Tamworth Jowl with tamarind dipping sauce. Our bar is open throughout the day if you’re after a beer.
Liking the look of this Sunday Spread. We’re serving fresh Rotis, Saffron Curried Eggs, Khao Soi along with Vietnamese Coffee and breakfast wine from 10 - 3pm today. photo by @chuiable
Smoked Brisket Drunken Noodles with Wild Ginger. We’re open till 1am this evening, serving drinks and a late night menu from 11pm where you’ll see these, Lardo Fried Rice and Chilli Fish Sauce Wings. Great shot by @shark4chipdrink
Beautiful Hand Dived Scallops from @wrightbrosltd with a Red Nahm Jim, you’ll remember these from Smoking Goat Soho. We don’t have loads so get in early.
Slow Grilled Whole Plaice with Southern Turmeric Curry on this evening. We use in-house freshly pressed coconut cream to make our curry.
Team Briefing today led by Chef Ben @02curtisb. We’ve got three different types of fish on this evening they’ll each be slow grilled whole, John Dory, Lemon Sole and Red Mullet. All in from @wildharbour and are each paired with their own Nahm Jim/ thai dipping sauce.
Fresh roti and curry sauce. Breakfast. Thanks to @jamesdimitri for the photograph
Smoked Beef Shortrib with Sour Curry. Our beef is from @philip_warren_butchers in Cornwall and is aged before we smoke it overnight.
Brisket Burnt Ends Khao Soi Northern Thai Gravy Noodles, this along with Fresh Rotis, breakfast juices and Vietnamese coffee are on till 3pm today. 📷 @theculinarybee
Our Goat Krapow has made a come back. This Bangkok canteen style dish is made with Holy Basil, Laos Chillies which have a fruity flavour and deep fried Saffron Egg, it’ll be spicy, sweet and floral.
Rare Breed Pork Jowl from @philip_warren_butchers coming with a sweet tamarind sauce. We’re open 10am for breakfast dishes, lunch from 12pm and the kitchen serves straight through till 11pm
Sour Curry of Grey Mullet & Mussels on this evening. Our late night menu kicks in at 11pm through till 1am if you fancy a bite later on.
Freshly made Roti, we make these in house inspired from Chef @meedu_saad family recipe. Serving these today till 3pm.
Smoked Point End Brisket from @philip_warren_butchers coming with a Dried Chilli Jaew, made the North Eastern way with dried chilli, roasted rice powder, fish sauce and lime juice.
Chef @aliborer13 Has whipped up a new dish for this Bank Holiday Monday. Southern Turmeric Curry with Velvet Crabs and Mussels. We’re open normal hours today.
Chef @aliborer13 is grilling Whole John Dory today with a Seafood Nahm Jim. Windows wide open and we’re serving through till 11pm.
After a thorough period of research, this window is my favourite fried chicken, curry and Vietnamese style condensed milk coffee Saturday morning spot.
The sun is streaming in through the Goat windows this morning. We’ve got Smoked Brisket Sausage & Fried Egg Roti, Curried Saffron Eggs with Lardo and Vietnamese Coffee here all till 3pm.
Head Chef @aliborer13 has a new Wok Fried Khua Kling or dry red curry on this evening. He’s using Chicken Liver for a creamy texture with Kaffir Lime, Khua Kling Paste and Laos Chillies.
Chef @meedu_saad and @haticeb96 have got a new dish on tonight, Fried Cornish Cuttlefish with Lemon and Pepper Dipping Sauce.
Barbecue Goat Massaman Curry. We smoke our goat shoulders for 12 hours until the meat is falling off the bone. It’s then braised in Coconut cream, which we make in house daily using our hand turn press. The Massaman curry is a muslim style recipe, using dry spices like Clove, Cumin, Cardamon and Dry Chilli. 📷 @shelives2eat
Today’s breakfast and lunch menus, featuring smoked haddock Khan Soi, Rotis with curry sauce, breakfast wine and Thai fried chicken.
Great Friday morning spread of Khao Soi Northern Thai Gravy Noodles, Fresh Roti with Curry Sauce, Curried Saffron Eggs and Smoked Aubergine, Egg & Chilli Roti. 📷 by @carmen__l.
Red Mullet in from @wildharbour today. Chef @aliborer13 is slow grilling these whole with a Seafood Nahm Jim.
Five Spice Braised Chicken with Egg and Shiitake Mushrooms. Slow cooked for three hours at a low temperature to keep the meat juicy, braised in five spice and soy, served with a Saffron Egg, White Pepper and Celery to add aroma.
We're looking to add a Chef de Partie to the team at Smoking Goat. Learn to cook Thai food with a focus on quality of ingredient on a daily changing menu, visit our farmers, roll roti and be part of a team of good people. Email us if this sounds like your kind of thing - email@example.com
Mussels with Lemongrass, Galangal and Coconut, kaffir Lime Leaf, Pak Chi Farang and birds eye chilli. Medicinal, sweet and a kick towards the end.