Smoking Goat Shoreditch
Menu with Prices in the UK

Smoking Goat's legendary signature bar snack: crisp double-fried British chicken wings drenched in a caramelized, sticky reduction of Vietnamese fish sauce, palm sugar, garlic, and fresh red bird's eye chillies.

Shatteringly crispy chicken skins seasoned with toasted sea salt, served with a sharp green lime, garlic, and green chilli dipping sauce.

Jumbo peanuts roasted with sea salt, finely shredded makrut lime leaves, fried garlic chips, and dried bird's eye chillies.

Golden squares of crispy silken tofu served with a tangy sweet-sour tamarind reduction, crushed roasted peanuts, and fresh coriander.

Whole corn cob blistered over hot embers, basted in spiced coconut butter, lime juice, and toasted coconut flakes.

Fresh wild cha plu betel leaves filled with hot-smoked Cornish mackerel flakes, diced ginger, lime segments, shallots, and roasted peanuts in palm reduction.

Tender cubes of pork collar threaded onto skewers, caramelized over white oak charcoal embers with garlic, sweet soy, and crushed white peppercorns.

Slow-smoked British kid goat ribs charred over embers, seasoned with coarse wild cumin seeds, smoked sea salt, and crushed dried chillies.

Fiery northeastern salad of dry-aged minced British beef tossed with toasted sticky rice powder, mint leaves, sawtooth coriander, lime juice, and dried chilli flakes.

Juicy free-range chicken thigh steeped in a marinade of crushed coriander roots, garlic cloves, and white soy, grilled until blackened and crisp.

Sweet sweetheart cabbage wedges roasted directly on coals, dressed with house-rendered smoked pork lard, fish sauce, and crispy shallot flakes.

Thick slices of British king oyster mushrooms flame-licked over charcoal, brushed with sweet dark mushroom soy and crushed red chillies.

Silky, intensely rich southern Thai yellow curry simmered with Cornish brown crab meat, sweet crab brown fat, beaten free-range egg ribbons, turmeric, and garlic chives.

Phuket-style meltingly tender Tamworth pork belly chop braised for hours with black pepper, garlic, star anise, cinnamon, and dark sweet palm soy, served with pickled goat horn pepper ajat.

Charcoal-grilled British Dexter beef bavette sliced over a luxuriant, velvet coconut Massaman sauce with roasted shallots, baby potatoes, and crushed peanuts.

Tender pulled pieces of oak-smoked British kid goat shoulder steeped in aromatic Massaman curry paste, thick coconut cream, whole cardamom, and fried shallots.

Firm dayboat Cornish monkfish medallions poached gently in a fiery red coconut curry sauce with crunchy pea aubergines, sweet basil, and shredded lime leaf.

Fragrant mild turmeric yellow curry loaded with roasted sweet Japanese pumpkin, fried tofu puffs, and tender bamboo shoot tips in coconut milk.

Sour and spicy broth bubbling with oak-smoked pork riblets, crushed stalks of lemongrass, galangal roots, roasted dried chillies, and lime juice.

Intensely herbal, coconut-free fiery clear soup made with fresh Cornish white fish fillets, wild fingerroot, green peppercorns, and pungent holy basil.

Crisp spiced Southern Thai fried chicken thighs served with a pungent, sweet-and-sour fermented orange chilli dipping sauce and pickled shallots.

Fresh chicken livers flash-seared in a smoking wok with wild ginger, fresh green peppercorn clusters, garlic, red chillies, and holy basil.

Slow-smoked Tamworth pork shoulder pulled into juicy bark-crusted chunks, tossed with northern Thai spice paste, crispy garlic, and fresh mint leaves.

Crunchy water spinach leaves and stems scorched over roaring wok flames with salted soybean paste, fresh bird's eye chillies, and whole garlic cloves.

British palourde clams tossed at high speed in smoking woks with roasted shallot chilli jam (nahm prik pao), sweet Thai basil, and lime juice.

Line-caught whole Cornish mackerel scored and fried till the skin crackles, served with tart roasted rice tamarind jaew and fresh mint salad.

Sliced smoked beef brisket wok-tossed with fresh krachai rhizomes, green spring onions, Thai garlic chives, and cracked black pepper.

Buttery, flaky, multi-layered flatbread pressed and griddled on the flat-top, ideal for wiping curry bowls clean.

Aromatic steamed Thai jasmine rice with natural floral pandan notes.

Traditional steamed glutinous rice served piping hot in woven bamboo kratip containers.

Jasmine rice tossed violently in a smoking wok with eggs, scallions, sweet soy, and crushed white peppercorns.

Crisp sliced pickled Thai goat horn peppers and red shallots in sweet cane vinegar.

Classical Thai table condiment of premium fish sauce, chopped fresh bird's eye chillies, garlic slivers, and fresh lime juice.

Toasted sticky rice powder, smoked dried chillies, tamarind water, and chopped coriander leaves.

Smoking Goat's cult frozen slushy: premium vodka blended into icy slush with wild English raspberries, torn Thai sweet basil, and freshly squeezed lime.

Creamy, icy frozen tropical slush of aged Caribbean rum, charred pineapple reduction, fresh coconut cream, and lime.

Artisanal smoky Mezcal shaken with sweet cantaloupe melon juice, green chartreuse, fresh lime, and black lava salt rim.

Tequila Blanco, freshly squeezed pink grapefruit juice, agave syrup, fresh lime, and smoked sea salt.

Fiery spicy margarita twist: 100% blue agave tequila infused with fresh red bird's eye chillies, fresh lime, and triple sec.

Cold, crisp British craft lager brewed with British malts and European hops, poured fresh from draught (4.0% ABV).

Hackney-brewed extra pale ale bursting with vibrant tropical aromas of Citra hops, perfect alongside fiery Thai curry (4.0% ABV).

Traditional artisanal Normandy cider, with ripe apple sweetness and natural effervescence that slices through rich pork belly (5.0% ABV).

Outstanding alcohol-free craft beer brewed in Bristol, packed with juicy hops and crisp bitterness (0.5% ABV).

House-fermented tepache-style fizzy soda made from ripe pineapple rinds, fiery raw ginger, and wild palm sugar.

Whole chilled green coconut served with a straw and spoon, sweet and naturally hydrating.