Smoking Goat Shoreditch Opens on Friday 27 October

Chef restaurateur, Ben Chapman — together with his head chef Ali Borer — will open the second Smoking Goat, on the corner of Redchurch Street in Shoreditch, next Friday. It will be Chapman’s third restaurant, following Smoking Goat (on Denmark Street) and Kiln, in Soho.

This is a bar an as much a restaurant and the menu is principally inspired by the late night canteens of Bangkok: ice-cold beer, wok-cooked Massaman goat curries, soy-braised chicken, grilled meats and Cornish seafood (from the vast open charcoal grills), and d’tom yam nam sai’ — a sour, spicy variant of tom yum soup — made with sweet velvet crabs and cockles, lemon grass and galangal.

Smoking Goat Shoreditch will adhere to the principles of ‘Aharn Glam Lao,’ Thai drinking food, with a menu that will also include: steamed oysters with burnt chilli and fermented shrimp; herbal blood sausage; stir fried greens with salt fish; and spicy offal laabs. Larger dishes will include; smoked ‘point end’ brisket; and garlic chive hand made egg noodles.

Borer’s kitchen will use Thai herbs and vegetables grown in Cornwall and Dorset, and “underrated, native seafood” from Cornish waters. Luke Farrell has been researching, growing and supplying Thai vegetables from his greenhouses and gardens in Dorset for a number of years. and his ideas and knowledge, as well as ingredients, inform Ali’s menu.

Adam Coghlan

Smoking Goat and Kiln’s in-house butcher, Roberto De Gouveia, joins Borer. He will continue to take whole Tamworth pigs, goats and game, which will be cooked on top of the charcoal pots and smokers in the restaurant’s open kitchen.

Zeren Wilson has created a short, daily changing by-the-glass wine list, selecting “lesser known, great value wines from a range of regions and vintages.” Unfamiliar pale ales, pilsners and sours will be served from frozen glasses, on tap; the back bar will be feature some “forgotten liquors,” from umeshu plum wine, Portuguese fig fire water, and mescals. The main cocktail is made with fresh watermelon juice and Ancho Reyas cane sugar ancho chill liquor.

Check back next week for a first-look at the new menu and interior at Smoking Goat Shoreditch.