Japanese style, poached first at low temperatures, cooked over white Japanese charcoal, flat like the Peruvian Antichuchos and then served on charred coal for better flavour. I’ve kept these large to retain more moisture and we’ve used the best meats to a
| From our Robata girll | |
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CHICKEN rubbed and poached in Peruvian spices, brushed with rosemary infused teriyaki and Japanese sansho |
21.00 |
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FERMANAGH BLACKEND 6OZ brushed in red pepper juice with pickled Peruvian peppers, smoked paprika and long dried pepper strands |
30.00 |
|
LAMB cooked in mojo, Japanese pepper, coriander seeds, green olive and soya mayonnaise |
28.00 |
|
POACHED DUCK BREAST AND FOIE GRAS rendered duck breast poached with a citrus fruit reduction. Roasted foie gras brushed with sweet miso and dipped in roasted sesame seeds, accompanied with sauce to marry |
29.00 |
|
GLAZED STICKY PORK brushed with Japanese tare, fresh lime, Japanese yuzu and kimchi |
21.00 |
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COURGETTE poached in pickled ginger syrup and rubbed with coriander |
20.00 |
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MONKFISH brushed with teriyaki and roasted on coals to your liking at the table |
29.00 |
|
Steak Simply cooked on the Robata grill, brushed with a little miso and sesame powder, served for you to finish cooking on hot charcoal |
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| FERMANAGH BLACKENED SIRLOIN 8oz | 33.00 |
| DEXTER 8oz | 36.00 |
| WAGYU FLANK 8oz | 34.00 |
| WAGYU 8oz GRADE A1 SIRLOIN | 90.00 |
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