GRILL BIRD IS BACK! ​​​

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​​One of our very first pop-ups, Grillbird is back - with chef Ben Smith returning to the Jazu kitchen with a menu inspired by the izakayas of Japan. 

 

A Japanese bistro or gastro pub, izakayas serve casual plates that are cooked with precision, and ​Grillbird offers a faithful interpretation of this style of cooking. As ever, chef Ben uses the highest quality produce (including chickens sourced from Fosse Meadows, and meat from HG Walter) and his passion for Japanese techniques and flavours. 

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The Devilled Ramen Egg makes a return (much to Scott's delight), as does the Siu Mai Stuffed Wing - a boneless chicken wing that is stuffed with a prawn-pork-chive filling, which is finished with a generous drizzle of garlic mayo and chilli sauce - in a nod to the kebab. Another favourite to return is the Chicken Karaage - crunchy fried chicken thighs - drizzled with a spicy maple syrup. 

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There is a classic Tsukune - a chicken meatball skewer - served with gochujang butter sauce and a grating of cured egg yolk, There are gyozas filled with miso aubergine that are served as a 'Gyoza Skirt' - joined by a crispy pancake batter. There is a whole BBQ'd mackerel served with katsu curry sauce and pickles, And to finish, there is an ice cream sandwich - a Sando - that is a riff on peanut-butter-and-jelly, with black sesame ice cream and a drizzle of fermented plum sauce. 

 

The kitchen is open five-days a week, Wednesday – Sunday, with a Set Menu on Wednesday (£25 for three courses and a drink).