Kiln Soho
Menu with Prices in the UK

Kiln's cult charcoal skewer: aged Cornish Cull Yaw mutton grilled over glowing embers, crusted with toasted wild cumin, Sichuan peppercorn, and smoked sea salt.

Succulent chunks of Gothelney Farm Tamworth pork collar glazed in dark palm soy and sweet garlic, flame-licked over oak charcoal.

Handmade northern Thai style spiced mutton sausage loaded with fresh lemongrass, turmeric, galangal, kaffir lime, and roasted red chillies.

Fiery dry northern Thai larb made from coarsely hand-chopped aged mutton, offal, blood, long pepper, and charred aromatics, served with bitter herbs.

Fresh wild cha plu betel leaf filled with sweet hand-picked Cornish brown crab meat, English fermented damson plum glaze, lime zest, and toasted peanuts.

Fat-marbled pork jowl marinated in garlic and coriander root, charred crisp over wood embers and served with a fiery roasted rice and lime nahm jim dip.

Crisp and snappy chicken gizzards seasoned with crushed roasted Sichuan peppercorns, sea salt, and fresh lime.

Pointed sweet hispi cabbage quarters roasted on the hearth grill until charred, dressed in fish sauce butter, crispy dried shrimp, and garlic oil.

Cultivated British oyster mushrooms brushed with shallot oil, blistered over charcoal and dusted with house-smoked chilli flake salt.

Kiln's definitive masterpiece: springy mung bean glass noodles baked in a lidded clay pot over embers with rich Cornish brown crab meat, thick Tamworth pork belly slices, black pepper, and whole garlic cloves.

Fragrant jasmine rice baked in cast clay with wood-smoked cured Tamworth pork belly, seasonal wild mushrooms, ginger matchsticks, and sweet dark soy.

Cornish rope-grown mussels steamed in their own liquor inside a terracotta pot with crushed lemongrass, fresh Thai sweet basil, galangal, and bird's eye chillies.

Tender medallions of Cornish monkfish tail braised in a bubbling clay vessel with spring onions, aged soy sauce, cracked white pepper, and wild ginger.

Fiery and vibrant southern-style yellow turmeric curry featuring thick fillets of dayboat Cornish turbot, green sour tomatoes, betel leaves, and fresh makrut lime.

Tender native Dexter beef shin slow-braised for hours over simmering charcoal embers in a rich aromatic paste of krachai wild ginger, lemongrass, and green peppercorn clusters.

Richly spiced southern Thai dry-style curry of oily Cornish line-caught mackerel fillets wok-fried with heavy kaffir lime leaf chiffonade and red chilli paste.

Brothy, coconut-free fiery forest curry made with wild British wood pigeon breasts, green apple aubergines, bamboo shoot tips, and sharp holy basil.

Marbled Tamworth pork neck simmered in thick coconut cream with cinnamon bark, whole shallots, charred potatoes, and roasted peanuts.

Fragrant turmeric and coconut curry with tender roasted British summer squash, crisp Thai apple aubergines, and crunchy water chestnuts.

Piquant broth infused with smashed shallots, lime juice, bird's eye chillies, tender scoring of Cornish dayboat squid, and holy basil.

Burmese-influenced Chiang Mai curry of tender pork belly cubes simmered with pickled garlic, sweet tamarind, ginger matchsticks, and aromatic hang le spice.

Thin slices of pork neck flash-tossed in high-heat woks over embers with pungent southern shrimp paste (kapi), fresh bird's eye chillies, and bitter parkia beans.

Peppery English mustard greens blistered swiftly in a smoking wok with crushed garlic cloves, fermented yellow soybean paste, and white pepper.

Dayboat red mullet stuffed with bruised lemongrass and makrut lime leaves, wrapped tightly in banana leaf and gently roasted over smouldering oak charcoal.

Snappy French beans charred in the wok with house smoked chilli oil, crispy garlic flakes, and toasted sesame seeds.

35-day dry-aged Dexter beef bavette grilled medium-rare over white oak coals, sliced thin and served with a sharp charred shallot and roasted rice jaew relish.

Sweet palourde clams tossed at lightning speed in a raging wok with house-made smoked chilli jam (nahm prik pao), garlic, and torn holy basil leaves.

Nutty unpolished Thai brown jasmine rice steamed to perfection, offering exceptional texture and fibre.

Traditional glutinous sticky rice steamed in conical bamboo steamers, ideal for pinching and sopping up dry curries and dipping sauces.

Cooling salad of crisp sliced English cucumbers, shallots, bird's eye chillies, and mint in a light sweet rice wine vinegar pickle.

Pungent, savoury dip of fermented shrimp paste, garlic, lime juice, palm sugar, and fiery chillies, served with crunchy raw radishes and beans.

Kiln's signature tangy green seafood dipping sauce made with pounded green chillies, garlic cloves, coriander roots, lime juice, and fish sauce.

Rich cured duck egg sliced and garnished with finely diced red shallots, bird's eye chilli, and fresh lime wedge to temper spicy curries.

Thick slice of milk loaf grilled over glowing charcoal until smoky and crisp, served with warm silky pandan coconut custard and condensed milk.

Flaky buttery pastry filled with slow-roasted jaggery palm caramel and wood-smoked coconut custard, finished with Maldon sea salt.

House-churned dairy ice cream infused with deeply toasted glutinous rice and dark muscovado brown sugar crystals.

Crisp, unfiltered German-style craft lager brewed in Bristol by Lost & Grounded, poured fresh on draught (4.8% ABV).

Bermondsey craft pale ale bursting with fresh citrus, pine, and aromatic British hops (5.2% ABV).

Organic skin-contact white wine macerated with grape skins for complex tannins, apricots, and savoury acidity that pairs brilliantly with wood smoke and spice.

Bright, juicy, low-tannin chilled French red wine with notes of red cherry and white pepper, perfectly matched with grilled pork and duck.

Chilled herbal infusion of fresh bruised lemongrass stalks, torn makrut lime leaves, and wild mountain tea with zero added sugar.

House-made cordial of wood-smoked English damson plums topped with crisp sparkling water and fresh lime juice.