28Nov
Vegetarian Christmas
By: Fourteen Ten On: November 28, 2017 In: Restaurant Publicity Comments: 0

Award-winning South African restaurant Hammer & Tongs are not overlooking vegetarians in their first ever Christmas Menu. The entire menu is slow-cooked over the Sicklewood and Blackthorne open-fire and includes their popular Smoky Braai Pie.

The full menu offers three courses beginning with braai’d butternut soup, a beautiful rich soup whose sweet squash complements the braai smoke. This is followed by Braai Pie; homemade pastry filled with spinach, mushroom and cheese and braai-baked, and served with dry-roast chips and brussel sprouts transformed into roasted and smoky morsels of deliciousness.  Dessert is a Cape Brandy pudding steamed on the embers of the 3-meter long grill.

The sight, smell and sound of the roaring braai in the open kitchen offers an unusual atmosphere to the restaurant that can accommodate groups of two to 80 and the service style reflects the philosophy of the braai; primal elements of smoke, fire, food and good company is a celebration of life.

The menu costs £20 for two courses or £25 for three, is served all day and available now until 23rd December.  Each diner will receive a complimentary glass of bubbles and a selection of expertly curated South African wines are available.

Shortlist:
“An inventive cocktail list will have you suitably rowdy on the Tube home.”

We The Food Snobs:
“Tasty are triple-cooked chips with smoky tinge and plenty of salt, and charred cucumbers in a tangy salad.”

Award-Winning
Two-time winner of the Open Table Diners’ Choice Award

Editors Notes:

Christmas Menu:

Braai’d Butternut Soup (v)
~
Braii Pie
Sprouts & Dry Roast Chips
~
Cape Brandy Pudding

2 courses £20pp
3 courses £25pp

Bookings:

Reservations@hammertongs.co.uk
020 3774 2884

Address:

171 Farringdon Road
EC1R 3AL

Covers:

Upstairs : 40
Downstairs : 40 / 9 bar seats / 20 PDR

Opening Hours:

7 Days
11am – Midnight

Social Handles:

Instagram: @Hammer_Tongs
Facebook: @HammerAndTongsUK
Twitter: @HammerAndTongs
Web: hammertongs.co.uk

About Hammer & Tongs:

On the ground floor the huge braai burns all day and is visible to diners. An interior palette of orange, blue, crimson, leather and copper reflects the warmth of South Africa on the ground and lower floors. In the basement is the PDR, (The Wine Cellar) and the Hammer Bar. Almost the entire menu is cooked over wood. The 3 metre long braii grill is fired up each morning with Namibian Sickle Bush that imparts a delightfully smokey quality to every dish cooked over the braai. The food is reflective of all the colonists that have moved through South Africa and left their mark with unusual spices and flavours. Mostly, it is inspired by a braai back in South Africa in which you’ll find sosaties (skewers), steaks, potjies (traditional dishes cooked in cast iron pot), fresh fish, chops and ribs. And yes, you’ll even find the occasional veggies on a braai as you will at Hammer & Tongs.

The team behind Hammer and Tongs are a collective of stars in the hospitality industry who the owner has sourced throughout his career in the industry as a drink buyer. The architects, designers, bar, kitchen, Front of House and PR team are all great friends and past colleagues. This sentiment is reflected in the philosophy of the braai; primal elements of smoke, fire, food and good company is an everyday celebration of life. Hammer & Tongs is designed on the premise that these moments are to be savoured, surrounded by great company and great food.

The sight, smell and sound of the roaring braai in the open kitchen offers an unusual atmosphere to the restaurant that can accommodate groups of two to 80 and the service style reflects the philosophy of the braai; primal elements of smoke, fire, food and good company is a celebration of life.

The menu costs £20 for two courses or £25 for three, is served all day and available now until 23rd December. Each diner will receive a complimentary glass of bubbles and a selection of expertly curated South African wines are available.

Owner: Etienne Pansegrauw
Head Chef: Rob Creaser
General Manager: Mark Stewart

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