"Within moments of being seated, however, another question arose: how many miles do you need to run to counteract the aftereffects of Kudu's bread with curried butter, which comes melted, glossy and with gently fried curried leaves? Grab hunks of this warm bread and stuff them greedily into your mouth. It's an eat-as-if-no-one's watching kind of starter, which went down well in Peckham, but in Marylebone, the women wear white trouser suits and pale, unspongeable fabrics, so let's hope there's a good dry cleaner"
"Kudu's previous incarnation certainly planted a flag for South African cuisine, favouring braai cookery, biltong scratchings and an extensive South African wine list. Here, in its posh new second life, expect more of that earthy, live-fire approach. A piece of confit trout off the braai was really very good: crisp, well-seasoned skin, melting flakes and a host of sea veg and pickles. We ate it with a side of rich, crisp beef-fat fingerling potatoes."
Kudu has moved from Peckham to Marylebone while retaining its braai-led South African cooking. The starter of warm bread arrives with melted curried butter and gently fried curried leaves that invite greedy, uninhibited eating. The menu features grilled peri peri tiger prawns, confit trout from the braai with crisp skin and sea vegetables, and rich beef‑fat fingerling potatoes. A large braai pork chop comes with monkey gland sauce, a dark‑brown, sharp yet sweet chutney‑ketchup hybrid with garlic and Worcestershire sauce. The space uses South African motifs without becoming a themed restaurant, pairing campfire twinkly lighting with an earthy, live‑fire approach.
Read at www.theguardian.com
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