​​Grillbird is back - with chef Ben Smith taking the reins in the kitchen, with a menu inspired by his love of Japanese cooking techniques and flavours.
Casual plates that are cooked with precision. ​Grillbird offers a faithful interpretation of Japanese cookery, using the highest quality produce, including chickens sourced from Fosse Meadows, and meat from HG Walter.
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The Devilled Ramen Egg makes a return (much to Scott's delight), as does the Chicken Karaage - crunchy fried chicken thighs - drizzled with a spicy maple syrup. ​Other classics include the Tsukune - a chicken meatball skewer - served with gochujang butter sauce and a grating of cured egg yolk; the three-week-fermented kimchi; soy-braised pork belly; and the Grillbird DIY Handrolls - nori sheets that are filled with a deliciously dressed tartare.
The kitchen is open five-days a week, Wednesday – Sunday, with a Set Menu on Wednesday (£25 for three courses and a drink). ​The menu will change over the course of the residency, as well as some chef collabs, where Chef Ben will design and cook a new menu with another chef - more details below:
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15 - 26 OCTOBER: IZAKAYA COOKERY
29 OCT - 2 NOV: GRILLBIRD V. BURMA & BEYOND
5 - 23 NOV: RAMEN
26 - 30 NOV: JAPAN V MALLORCA
3 - 21 DEC: IZAKAYA V. CHRISTMAS
Chef Robert Khaing of Burma & Beyond joins Grillbird in the kitchen for a one-week residency, combining Burmese and Japanese flavours. ​Chef Ben Smith founded Grillbird after many years cheffing in some of London best kitchens - including Quality Chophouse. His own cooking focuses on Japanese techniques, including yakitori and izakaya classics, as well as taking a nose-to-tail approach.
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Chef Robert Khaing trained in Michelin-starred kitchens, including Anger and Sola, and has been perfecting his own style through numerous pop=ups. With roots in both Burma and Thailand, Robert expertly spices his food, drawing on Burmese cookery, which itself takes inspiration from its neighbours: China, Thailand, Bangladesh and India.
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Each dish will have input from both chefs - combining the flavours, techniques and spicing of the two cuisines: Monkfish, barbecued on the Japanese hibachi grill, is served with the Burmese classic - a Mohinga sauce, made with mussels and served with noodles. Grillbird's iconic stuffed chicken wing will be given a Burmese-Thai twist, with a Thai sausage stuffing that is flavoured with galangal, lemongrass and chilli; Udon noodles are served with smoked chicken and Burmese curry sauce; and Grillbird's crunchy fried chicken thighs are served with a fermented sweet chilli sauce, Burmese-style. ​ Fusion food at its finest.​
