Crafty & KIMBER
present KIMBER004: HACHI
an 8 course tasting menu on Nov 10th & 11th.
7pm arrival for first course at 7:30.
40 seats per evening with safe & socially distanced service.
TABLES OF 2, 4 0R 6 ONLY. VERY LIMITED
£50pp, with a 50% deposit required to secure your spot.
sample meat & vg menu below.
please note, due to the nature of the pop up, we will not be able to change any dishes or cater for any dietary requirements on either menu.
menu subject to change.
refunds only due to covid law changes. please only book if you can commit. it’s gonna be delicious!
8 COURSE TASTING MENU
一
GYOZA E BRODO
fried and steamed chicken gyoza, served in a light shio chicken broth w/ chilli oil
二
BEEF TATAKI / TUNA TATAKI
marinated, seared sirloin w/ tataki sauce OR marinated, seared tuna steak w/ ponzu sauce
三
SEAWEED TEMPURA
mixed seaweed in a light tempura batter w/ tsuyu
四
SHIRO MISO SOUP
五
YAKI ONIGIRI
cured confit cod loin rice ‘ball’, grilled w/ miso glaze & furikake
garnish & takana zuke
六
SCOTCH + EGG
ajitsuke tamago, dry aged pork mince scotch egg & homemade
tonkatsu sauce, served w/ whisky
七
HAM, EGG & CHIPS
24hr chashu, parmesan crisp and cured Clarence Court egg yolk, potato ‘noodle’ basket, charred pineapple & pea shoots
八
YUZU & SHOCHU SORBET
8 COURSE VG TASTING MENU
一
GYOZA E BRODO
fried and steamed shredded mixed mushroom gyozas, served
in a smoky mushroom broth w/ burnt garlic oil
二
AGA DASHI TOFU
fried silken tofu in dashi w/ nori oil
三
SEAWEED TEMPURA
mixed seaweed in a light tempura batter w/ tsuyu
四
SHIRO MISO SOUP
五
YAKI ONIGIRI
okra & mushroom rice ‘ball’, grilled w/ miso glaze & furikake garnish & takana zuke
六
KOROKKE
sweet potato & butternut squash croquette, homemade tonkatsu sauce, served w/ whisky
七
FISH & CHIPS
tofu ‘fish’ fillet in an asahi beer batter, lotus root crisps, wasabi mushy peas, ‘chip shop’ curry sauce, tartare sauce
八
YUZU & SHOCHU SORBET
