We’ve cast the nets far and wide for our latest exploration of the oceans’ bounty. Inspiration for the dishes is also wide-ranging, some coming from further away in the East, while others were inspired by dishes nearer to home. In each case, we’ve chosen dishes which bring out the best of the piscine main ingredient.
We are, again, indebted to the members of the Babur Tasting Group for their many useful ideas and suggestions for this menu.
South Asian spring onion fish cakes £6.75
With pickled radish, fish sauce with fresh ginger
Hariyali monkfish tikka £7.50
Spinach and herb-marinated, from the tandoor
Chilli-fried tiger prawn soup, prawn straws £6.95
Rich-textured, heat meets sweet of the sea
Steamed crab claws, grilled asparagus £7.25
With a saffron and roasted garlic mayonnaise
Hazelnut-coated pan seared red mullet £13.75
In a light potato, leek and kasundi broth
Spice-roasted barramundi £14.25
Sweet and sour, coconut-enriched sauce, red onion and mint ghee rice
Sri Lankan kingfish curry £13.95
Flavoured with cardamom, cinnamon, chilli and coconut
Seafood biryani, mustard seed pachri £15.50
With green-lipped mussels, prawns, squid, snapper
Hot... Roaring hot... Nuts
Prices include VAT Service not included
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