We are looking for FOH and BOH staff to join our Smoking Goat team, where enthusiasm, creativity and new ideas are encouraged from everyone. We can teach you all about Thai food, with a focus on quality ingredients and you’ll get to visit some of our incredible farmers, suppliers and growers. If this sounds like your kind of thing, drop Kelly a line -
A happy moment today where we realised that over these last few weeks we’ve barely imported any of the greenery we cook with... Thai basil, various mints, celery leaf and hot mint or laksa leaf all coming to us in good quantities from @goodearthgrowers. For a place like this, that served 2,359 covers last week we reckon that’s an encouraging watermark in the on going project at Smoking Goat.
Heavier Than a Death In The Family - Rum, Coconut, Pineapple & Lime. @kajsarenmarker created this Thai influenced piña colada for our list. They are going down well this evening, serving in the bar till 1am.
Velvet crab sour curry, a spicy curry of gapi, black pepper and dried chilli. Dill and sweet basil to add some fragrance. On the menu this evening.
Tasting a dry yellow curry of courgette with Calixta from @flourishproduce who has just delivered heritage courgettes for us to try. @mh_harrison with help from @meedu_saad have been developing this dry style curry, with 5 different types of courgette, the leaves and stems are stir fried in a paste of turmeric, lemongrass, curry leaf, Bangladeshi lime and birds eye chilli and a bit of house made coconut cream, it’ll be on our menu this weekend.
On tonight, this dish is based on an north eastern Thai dish laap. Sous chef Ben Curtis @02curtisb has used whole fried dayboat pouting from @pesky_fish. The basis is pla ra or freshwater fish sauce, which has been tempered with aromatics (galangal, lemongrass) and balanced with the bitter herbs, some very spicy Laotian chilles and lime juice and the calming effect of toasted rice powder. Sweetness comes from the fried fish, garlic and lemongrass so no need for sugar. One of our favourites at the moment.
Jungle Style Stir Fried Chicken Livers on the menu today. Plenty of wild ginger and holy basil, fresh green peppercorn and birds eye chillies. One of the tastiest things on the menu at the moment.
Wings are back on. And jungle style stir fry of chicken livers. And Smoked lamb ribs. Thanks to @katiebowbatie for the photo.
Whole grilled flounder with red nahm jim Landed by Harry Simper on the Silver Harvest fishing out of Aldeburgh in Suffolk, its brilliant to be working with @pesky_fish on the impact of creating a market for these fish, the boats were able to make an extra 150% vs what they would have sold at market locally. When dabs and flounders can make up 30-50% of their catch, it’s a huge difference. Both flounder and dab are delicious grilled slowly over charcoal.
Smoked Lamb Ribs on the menu today from @philip_warren_butchers, we slow smoke these and rub with laab spice, which we make by grinding in house with dried chilli, ginger, long pepper, coriander root, fennel.
Chef @aliborer13 has got some slow grilled lobsters going on the menu tonight, they’ll be served with a nahm jim som dipping sauce made from Thai orange chillies.
Whole Fried Plaice from @kernowsashimi with sweet basil, Thai shallots and chilli on this evening. We’ve also got plenty of John Dory that’ll be grilled over charcoal and stir fried mussels with wild ginger.
We’re serving from 12pm straight through till 11pm this bank holiday Monday. Smoked Brisket and Bone Marrow Massaman, Northern Style lamb laab and Lardo fried rice makes for a pretty good spread. 📸 @alirosedickens91
The goats windows are wide open this afternoon, kitchen serves from 5:30pm right through till 1am. Bar open now with cold beers on tap and cocktails shaken by @kajsarenmarker
This time last week we were getting ready for Offal Monday: Smoking Goat x Breddos. It was brilliant to have @nud_breddostacos in the kitchen collaborating with @aliborer13. They put on an incredible menu with tonnes of work going into dishes like Menudo Blood & Tripe Soup and Veal Brain Agihada ‘Drowned Sandwich’ with makwaen & chile de abol. Thanks to the whole goat team and to all that came and joined in the fun. Pictures by the one and only @benjaminmcmahon
OFFAL MONDAY TONIGHT : Braised Pig Skin Salad with chicharron & herring roe. The idea for this dish originated from @nud_breddostacos recent trip to Burma where he ate a buffalo skin laab. @aliborer13 started working on cooking our Tamworth pig skin in different ways to create varying textures within the dish, you’ll find steamed skin and crispy, he had the idea to add herring roe and rice wine and fermented fresh water fish sauce. Really complex in how the flavours build but refreshing and simple to eat.
Stir fried asparagus with roasted chilli and pork fat fried egg. Swipe for yolk action. This is our dish for @feastfairly who are doing a brilliant job with the help of @foodchain__ to highlight under valued and under-utilised ingredients to be used in dishes instead of going to waste. We’re using misshapen asparagus from Isle of Wight, it’ll be on our menu for the next month.
OFFAL MONDAY: Breddos Tacos X Smoking Goat. Chef @nud_breddostacos is joining @aliborer13 in the kitchen Monday 13th. Workings on the menu will continue until late the night before, but right now this is how it’s looking : Deer Liver Laap Tetela Sweetbread Prik Laap with Chili Piquin Fried Fermented Trout Tai Pla Lemongrass Salad Pig Skin Salad with Tobiko Steamed Calves’ Brains Tostada Menudo Blood Soup Mam Haggis Quesadilla Trotter stuffed with Sai Oua Whiskey Smoked Beef Tongue Mexican Fried Rice. It’s in from 6pm If you like that kind of thing, Pre-book tables of any size via
Artwork by the brilliant @personality___crisis
Fresh Rotis are on this morning till midday, alongside Vietnamese coffee and Thai style bloody Marys. Our kitchen will be serving straight through till 11pm tonight.
Our kitchen is open from 12pm straight through till 1am tonight, our late night menu of tamworth skewers, lardo fried rice and chilli fish sauce wings from 11:30pm to 1am. Breakfast from 10am Saturday, Sunday and Easter Monday. 📷 @tngzig
@aliborer13 is slow grilling these guinea fowl over charcoal tonight, marinaded in fish sauce and served with a black vinegar chilli and coriander root dipping sauce.
The team have been busy getting hold of all sorts of odd liquors from around the world for our tray of joy. Including a cherry eau de vie from France, Welsh Cream Liqueur, Croatian grappa, green banana liqueur inspired by an old Indonesian recipe and obviously Mekong Thai Whiskey from Bangkok.
Wok frying Cornish mussels with a spicy and earthy paste of coriander root, Laos chilli, garlic and wild ginger.
Barbecue Tamworth Skewers, slow grilled and brushed with coconut cream and chilli on our late night menu tonight, it kicks off at 11:30pm through till 1am. Chilli Fish Sauce Wings, Lardo Fried Rice and @kajsarenmarker has a bunch of sharing bottles and plenty of cocktails on too. 📷 @lolleroll
Grilling these Tamworth Chops today from @gothelneyfarmer pigs. Serving them with a really tasty dipping sauce of fish sauce, coriander root and chilli that’s spicy sour and salty.
Thank you to @100mahaseth for the wonderful hospitality (and moonshine) with the smoking goat team in Bangkok last night. Chef @chaleekader is cooking really delicious isaan recipes rooted in exceptionally good produce from around Thailand. Favourites included a laap of beef offal, a laap ‘mueang’ which mixed northern style dry spicing with isaan rice powder, smoked fish and ant egg soup, a sakhon Nakhon Style geng om and som tum which had monks beard and pla ra and crab kapi.
The team went on a brilliant trip yesterday to a couple of markets south of Bangkok, trying things like a super spicy Khao soi without coconut milk from the Burmese market. We spent the rest of the day exploring coconut farms, eating native Thai plants and flowers and watching palm sugar being cooked in the countryside. Thank you Chin @chilipastetour for looking after all of us for the day.
Monkfish tails from @wildharbour lightly basted in fish sauce and then grilled over charcoal, with a Nahm Jim Jaew, Pak chi farang and Vietnamese Hot Mint. Dish and picture by our chef @02curtisb
A smoking goat team lunch at the wonderful Ruean Panya restaurant on the outskirts of Bangkok. Incredibly huge and incredibly delicious bamboo curry of mud crab and fried pomfret amongst the highlights. Thank you to @theskinnybib and @waawaaaa for fixing it up for us
Grey Mullet from @wildharbour cooked in a betel leaf over charcoal with a sweet and spicy tamarind dip, on this evening.
Fresh Coconut & Pumpkin Curry, on for lunch everyday. There’s also some Whole Grilled Dover Sole with Red Nahm Jim and Stir Fried Pork with Pickled Mustard Greens.
‘Som Tum’ of Green Papaya, Heritage Carrot & Chilli. Changing day to day with the seasonal British vegetables we get in. Salty, sour, sweet and spicy. 📸 @philowensbmd
Breakfast from 10am - 12pm today. Fresh Roti & Curry Sauce, Brisket Sausage, Fried Egg and Chilli Roti, Curried Saffron Eggs are just a few of whats on today’s menu. 📸 @shark4chipdrink
On Saturdays our kitchen is open straight through. Starting with breakfast rotis at 10am right through till our late night menu which will see you till 1am. 📷 @melangedubai
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
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
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.