Barang is currently in residency above the Glove Tavern Pub until the end of June 2026, bringing Cambodian inspired open fire cooking to the heart of Borough Market.
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.
APERITIF / SNACK
Kampot pepper & lemongrass martini / carlingford oyster, smoked lychee & cucumber, jalapeno & dill oil 13
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COCKTAILS
Night market: tequila blanco, longan, thai basil, smoked green chilli, cambodian fleur de sel 14
Le royal phnom penh: coconut fat washed white rum, roasted pineapple, pandan vermouth, cremant 15
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FOOD
Carlingford oyster, smoked lychee & cucumber, jalapeno & dill oil 5 / 3 for 14
Plea trei: chalkstream trout, coconut & lime, compressed rhubarb, kumquat di giarre 17
Kwa ko: smoked & grilled beef sausage, chilli & galangal relish, peanut, sawtooth coriander 8
Prahok ktis: pork mince & coconut dip, radish, beets & herbs 9
Orkney diver scallop, tamarind brown butter, pickled apple & daikon, pig’s ear crackling 16.5
Grilled hogget chops, cham spices, northern smoked green chilli relish 18
Laab style ‘chaa trob’ with minced chicken thigh & heart, aubergine, cured egg yolk 13.5
Stir-fried greens with pork fat & smoked jowl, chilli & garlic, dry shrimp 11
Nutbourne tomato salad, green herbs, lemongrass oil, duck floss 13
Crispy fried quail, fish sauce caramel, pickled kohlrabi 16
Kampot curry with smoked beef short rib, pickled white turmeric & charred guindilla pepper 23
Whole deep fried sea bream with turmeric & garlic oil, tuk trey tum & khmer herbs 26
Heritage breed pork chop au poivre, coconut & wild garlic sauce with fermented green peppercorns 36
Steamed jasmine rice 3
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DESSERT / DIGESTIF
Pineapple & galangal sorbet, charred pineapple, candied nuts, mint 8
Mondulkiri: cognac VSOP, coffee, sweet condensed milk, cambodian wild cardamom 10
Our dishes are inspired by the cuisine of Cambodia, embracing traditional Cambodian/Khmer cooking techniques, with a focus on dishes cooked over fire.
Please speak to your server regarding allergies & dietary requirements.
Monday: Closed
Tuesday: 17.00-21.30
Wednesday: 12.00-15.00 / 17.00-21.30
Thursday: 12.00-15.00 / 17.00-22.00
Friday: 12.00-15.00 / 17.00-22.00
Saturday: 12.00-15.30 / 17.00-22.00
Sunday: 12.00-16.00
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