Barang are in residency at Mare St Market King’s Cross, where we’ll be taking over the ground floor deli space from 5 August – 5 September.
Founded by chef Tom Geoffrey, Barang is the culmination of his passion for Cambodian cuisine and open-fire cooking. Having previously brought his bold, Khmer-inspired dishes to venues such as Bai Sor (Phnom Penh) and Carousel — Tom combines traditional flavours with the best of British seasonal produce to create something unmistakably his own.
DISHES
Carlingford Oyster, Koh Kong Mignonette, Dill Oil 3 for 14 / 6 for 25
Plea Trei: Chalkstream Trout, Makrut Lime Buttermilk, Compressed Amarillo Peach 18
Krouch Mpong: Crispy Fried Quail, Fish Sauce & Tamarind Caramel 14
Prahok Ktis: Pork Mince, Pickled Mussels, Toast, Radish 16
Diver Scallop, Jeow Bong Butter, Pickled Apple & Daikon, Pork Skin 17.5
Watermelon & Blackberry Salad, Shrimp Floss, Mint 11
Nhaom Sach Ko: Bavette Steak, Beansprouts, Green Herbs, Chilli, Peanut 15
Sour Curry of Hake, Carosello Cucumber, Eggplant, Morning Glory 19
Pepper Curry of Venison, Tomato, Jalapeño 17.5
Steamed Jasmine Rice 3.5
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DISHES OVER RICE
Roasted Pork Belly, 5-Spice & Ginger Pork Sauce, Mustard Greens 22
Half Rotisserie Chicken, Lemongrass & Annatto, Khmer Dipping Sauces 26
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DESSERT / DIGESTIF
Mondulkiri: Cognac VSOP, Coffee, Sweet Condensed Milk, Wild Cardamom 10
Our dishes are inspired by the cuisine of Cambodia, embracing traditional Cambodian/Khmer cooking techniques & ingredients, with a focus on British produce cooked over fire.
Please speak to your server regarding allergies & dietary requirements, along with vegetarian & vegan options.
Monday: Closed
Tuesday: 17.00-21.30
Wednesday: 12.00-14.30 / 17.00-21.30
Thursday: 12.00-14.30 / 17.00-21.30
Friday: 12.00-14.30 / 17.00-21.30
Saturday: 12.00-14.30 / 17.00-21.30
Sunday: 12.00-14.30
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