Kudu London
Menu with Prices in the UK

Signature family-recipe warm skillet loaf served bubbling with cultured butter and crispy house-cured bacon.

Steaming cast-iron Kudu bread paired with rich melted shrimp & shellfish butter scattered with toasted flaked almonds.

Warm Kudu bread served with fragrant Cape Malay spiced butter and tangy curried pickled shallots.

Double skillet bread service accompanied by any two melted house butters of your choice for the table.

House-cured, air-dried beef biltong dusted with toasted coriander seed, black pepper, and Kalahari desert salt.

Freshly shucked British rock oysters dressed with chilled umami tomato dashi and crisp wakame seaweed.

Crisp choux pastry cruller filled with smoked prawn mousse, savoury miso glaze, and pickled cucumber.

Delicate crisp pastry shell filled with slow-braised sweet confit leeks and aged Italian Pecorino.

Hand-chopped raw dry-aged beef tartare tossed with smoky rose harissa, cured egg yolk, and crispy shallots.

Delicately cured Cornish sea trout plated with crisp pickled daikon radish and zesty citrus tiger's milk.

Creamy Pugliese burrata served with charred seasonal fruit, cold-pressed olive oil, dukkah spice, and herbs.

Chargrilled whole quail glazed over open embers with fermented chilli hot sauce and sweet roasted apricot.

Thick-cut heritage pork chop grilled over birch and oak coals with glossy sweet-tangy South African monkey gland sauce.

Spatchcocked baby chicken roasted on the open braai and brushed with aromatic Kashmiri chilli crisp and lemon.

Gently oil-confit chalk stream trout resting on samphire, sea aster, and silky smoked dashi velouté.

Double-cut British lamb saddle chop seared over glowing braai embers with anchovy herb butter and rosemary.

Cornish monkfish tail gently poached in a traditional three-legged cast-iron potjie with warm Cape Malay curry spices.

35-day dry-aged prime beef sirloin flame-seared over coals and served sliced with Kampot peppercorn and kombu jus.

Whole shell-on jumbo tiger prawns blistered on the grill and basted in fiery peri-peri and wild garlic butter.

Sweetheart cabbage charred over open flames, glazed in umami fermented shiitake mushroom XO sauce and toasted seeds.

Whole line-caught black bream roasted over coals, accompanied by blistered flatbread rotis and spiced green zhug butter.

Bone-in 42-day dry-aged heritage rib eye carved tableside with rich red wine bordelaise sauce and roasted garlic.

Monumental 1kg T-bone steak grilled over open wood fire, pairing tender fillet and flavoursome sirloin with house sauces.

Curated two-course lunch featuring your choice of starter and seasonal braai main served Tuesday to Friday midday.

Weekend-only wood-roasted beef sirloin plated with Yorkshire pudding, roast potatoes, braised greens, and bone marrow gravy.

Smashed and twice-fried fingerling potatoes crisped in rendered dry-aged beef fat with rosemary sea salt.

Ember-roasted heritage carrots spiced with North African ras el hanout over whipped goat's curd and dukkah.

Crisp baby spinach leaves tossed in aromatic yuzu truffle vinaigrette and shaved aged parmesan.

Rich reduced beef jus infused with aromatic Cambodian Kampot peppercorns and umami sea kelp.

South African sweet, tangy spiced tomato and fruit chutney steakhouse sauce.

Whipped cultured butter folded with fiery green chilli, coriander, cardamom, and garlic.

Showstopping sharing plate of roasted spiced pineapple, cardamom crème brûlée, dark chocolate ganache, brandy canelé, and coconut soft serve.

Crisp marshmallow meringue layered with black mission figs, South African rooibos tea jelly, and blackberry cream.

Dairy-free whipped coconut soft serve topped with savoury miso caramel and crunchy toasted corn.

Crisp hazelnut wafer and dark chocolate ganache tart crowned with torched burnt marshmallow.

Savoury-sweet caramelised canelé filled with creamy Oxford Blue cheese and drizzled with smoked blossom honey.

Kudu's signature smoky cocktail stirring peated whisky, amaro, spiced demerara, and charred citrus.

Vibrant South African twist on a spicy margarita shaken with agave tequila, lime, and peri-peri rim.

Refreshing aperitif blending Cap Classique sparkling wine, botanical aperitivo, blood orange, and soda.

Crisp, expressive Stellenbosch Chenin Blanc bursting with white peach, quince, and mineral acidity.

Iconic South African red grape offering smoky dark plum, mulberry, and supple oak spice ideal with braai meats.

Traditional-method sparkling wine from Durbanville with fine mousse and brioche complexity.

Cold-brewed Cederberg redbush rooibos tea shaken with fresh ginger juice, lemon, and sparkling water.

Organic South African iced tea brewed from wild-harvested rooibos infused with sweet white peach.

Pure Hampshire chalk-filtered natural mineral water served chilled at the table.