Suckling pig liver, lamb kidney and fish head will feature as northern Thai barbecue restaurant Smoking Goat turns its focus to offal for a series of special menus.
From next week the Denmark Street site — which is sister to Soho’s Kiln — is launching weekly offal takeovers on Monday nights.
This will give co-founder Ben Chapman and head chef Ali Borer, along with junior members of the team, the chance to devise new dishes and experiment with different ingredients.
For the first night, on March 20, the menu will include northern-style duck offal laab; suckling pig liver Isaan-style nam tok; Makassar-style smoked beef cheek; spicy fried lamb kidney nam prik pao; and a fish head curry, made with smoked and dried fish offal — plus an accompanying jungle-style som tom salad.
There will also be specially-matched wines available, selected by Zeren Wilson.
Ben Chapman explained that the idea came about on a recent research trip to Georgetown in Penang, where the team were in search of a famous fish head curry:
“A few beers around a plastic table later we’d hatched a plan to take over the menu at Smoking Goat every Monday, serving interesting dishes from around South East Asia featuring any amount of undervalued animal extremities from turbot heads to suckling pig liver and fermented mud crabs.”
He added: “We've found offal and other less value-led bits of animals like fish heads are a vital part of the experience of eating around Thailand. We're excited about being able to serve interesting dishes with loads of flavour at a really good price for adventurous guests who want to join in.”
The menu will be a mixture of traditional regional Thai dishes as well as interpretations inspired by Thailand and other countries in southeast Asia, including Malaysia and Indonesia.
The weekly-changing special menu will take over the restaurant every Monday from 6pm. Bookings can be made via firstname.lastname@example.org but walk-ins are also welcome.