Taste At Rustic

From our Robata Grill/Steak

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
CHICKEN
rubbed and poached in Peruvian spices, brushed with rosemary infused teriyaki and Japanese sansho
21.00
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
COURGETTE
poached in pickled ginger syrup and rubbed with coriander
20.00
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
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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