early spring menu

POSTED 13 March 2012 IN From The Kitchen

In our humble opinion, the food development team Kazu Kawada and David Wright have really excelled themselves this time. The early spring menu offers six new dishes that are fresh, zingy and, dare we say it, springy.

There’s the wonderfully inventive coley and okra tempura maki served with a yuzu ponzu shoyu dressing and a hot, hot chilli jam. Delicious.

The crispy tofu comes with Japanese bean salad – a crunchy green explosion of sugar snaps, edamame and french beans with baby spinach and avocado in a miso dressing.

Tofu ‘fingers’ have been deep-fried in a tempura batter flavoured with aonori, a type of seaweed, and served with creamy tahini miso.

Cherry smoked sea trout is subtly sweet in taste and comes served with ikura (roe), crunchy green peas, sugar snaps and micro watercress with a bright green watercress sauce.

Feta and halloumi spring rolls have baby leek, french bean and shiso herb wrapped in filo pastry, deep fried and served with a sweet chilli sauce.

Yelllow tail and ikura (roe) ceviche come with a creamy sliver of mozzarella, parsley herbs and a ponzu chilli oil dressing.

Exclusive to Borough Market is salmon teriyaki with soba noodle salad and tuna karaage with Japanese slaw. This last one proved so popular with the staff that we decided to add it to the menu.

The only difficulty will be choosing which dish to try first. Have them all.

Other changes we heartily approve of are the additions to the main menu of a selection of plum wines, Japanese whisky and champagne (the French variety), as well as fabulous Japanese-inspired macaroons such as Jasmine tea and charcoal, and black sesame and glaced ginger. Oh, and Monmouth coffee is now served.