EightyEight Bar & Restaurant Menu Specifications and Culinary Glossary

Comprehensive vocabulary flashcards covering menu specifications, culinary techniques, service points, ingredients, and culinary definitions from the EightyEight Bar & Restaurant service guide.

Edamame

A preparation of young soybeans from East Asian cuisine, steamed in their pods and coated with chilli and garlic or served with wasabi and soy on the side, garnished with smoked Maldon salt.

Veg Tempura

Aubergine, peppers, and sweet potato deep-fried in a light tempura batter, seasoned with Maldon salt and served with a dipping sauce of dashi (kombu and shiitake stock), soy, lime juice, togarashi pepper, grated daikon, ginger, and spring onion.

Prawn Tempura

King prawns battered in tempura and deep-fried, served with an infused chilli garlic oil and garnished with micro coriander.

Korean BBQ Pork Ribs

Pork ribs marinated in maple sauce and gochujang, steamed for $12\text{ hours}$, finished on the BBQ, glazed with maple-gochujang glaze, and garnished with sesame seeds and puffed pork crackling (steamed at $90^\circ\text{C}$ for $12\text{ hours}$, fat scraped, dehydrated for $24\text{ hours}$, and deep-fried).

Chilli & Garlic Fritter

A homemade deep-fried kimchi fritter dressed with chilli and garlic sesame oil, garnished with lotus crisp and red perilla leaf.

Duck Pancakes

Thirkleby duck legs cured in salt, sugar, and cinnamon for $4\text{ hours}$, cooked overnight at $83^\circ\text{C}$, and deep-fried for $7\text{ minutes}$ until crispy; glazed in hoisin and sesame seeds, and served with cucumber, leek, crispy fried onion, and pancakes for $2\text{ people}$.

Lobster & King Prawn Dumplings

Gyoza pastry filled with a blended white fish and cream mousse combined with chopped lobster, chopped prawn, lemongrass, ginger, and coriander; steamed and seared, served with yuzu ponzu and micro coriander.

Crispy Sweet and Sour Pork Belly

Brined pork belly slow-cooked with sweet and sour sauce, chilli, garlic, and ginger, then pressed, portioned, panko-breaded, and deep-fried; served with smoked garlic mayonnaise, sweet and sour sauce, and a kohlrabi kimchi, white cabbage, and Granny Smith apple slaw.

Bao Buns (EightyEight)

Steamed in-house buns ($2\text{ per portion}$) served with nam jim pickled carrot and cucumber, gochujang ketchup, and fresh coriander; offered with fillings of karaage chicken, overnight slow-cooked pulled pork belly with Char Siu glaze, or deep-fried kimchi fritters bound with gram flour.

King Scallops (Dish)

Seared king scallops accompanied by artichoke compote, artichoke crisp, and a curried artichoke velouté (which can be substituted with a velouté made without chicken stock for vegetarians), garnished with chive oil, sesame, and smoked scallop roe.

Burford Egg (Vegetarian Scallop)

A soft-boiled egg wrapped in shoestring potato and deep-fried (or replaced with robata-grilled artichoke for vegans), served with artichoke compote, artichoke crisp, artichoke velouté, chive oil, and sesame.

Wild Mushroom Dumplings

Dumplings made from button and shiitake mushrooms cooked with sesame oil, soy, shallot, garlic, and ginger, folded with coriander, wrapped in gyoza pastry, steamed and base-fried, served with yuzu ponzu and micro coriander.

Chicken and Kimchi Dumplings

Dumplings filled with minced chicken bound with chopped kimchi, coriander, sesame oil, and soy sauce, enclosed in gyoza pastry, steamed and fried on the base, served with yuzu ponzu and micro coriander.

BBQ Celeriac Sweet & Sour

Salt-baked and BBQ celeriac served with pickled diced celeriac, celeriac-coconut puree, compressed Granny Smith apple, roasted apple puree with minus $8\text{ maple vinegar}$, roasted maitake mushrooms, BBQ pickled radicchio, and celeriac crisps.

Satay Cauliflower

Cauliflower steak that is half-steamed and half-roasted then charred on the robata, served with cauliflower-coconut puree, sunflower/cashew satay sauce, lime gel, soy-roasted cashew nuts, and micro coriander.

Tuna Tartare

Raw seasoned dish featuring tuna, mango, chilli, and coriander, served with yuzu ponzu, avocado gel, mango gel, and black and white sesame seeds.

Robata Grilled Squid

Fresh squid body and tentacles grilled on the robata, served with yuzu juice puree, finger lime, and an Asian slaw tossed in nam jim dressing.

Wagyu Beef Sando

Thin slices of wagyu beef served on Japanese milk loaf with white cabbage slaw dressed in yuzu ponzu, finished with chives and a rich kimchi mayonnaise made from reduced house-made kimchi liquid.

Carrot & Kosho

A spiced robata-cooked BBQ carrot dish served with carrot-vanilla puree, orange maple koshu glaze, ginger-cinnamon gel, red amaranth, and a crisp sesame tuille.

Thai Spiced Halibut

Seared halibut accompanied by wilted spinach, a piece of king prawn toast, vibrant Thai green sauce, smoky gochugaru oil, kaffir lime gel, and micro Thai basil.

Black Peppered Dry Aged Beef Fillet

Rolled beef fillet and overnight-cooked short rib/beef cheek prepared sous vide and robata, served with mushroom coriander puree, honey-soy jus, variegated kale, shimeji mushrooms, king oyster mushrooms, and pickled maitake mushrooms.

A5 Wagyu Beef (Large Plate)

Robata-grilled sirloin of Kagoshima A5 Wagyu, distinguished by its high marbling, served with three dipping sauces: acidic yuzu ponzu, savory honey-soy jus, and tangy Thai chimichurri.

Teriyaki Glazed Salmon

Roasted salmon coated with miso and teriyaki glaze, served with choi sum, pickled chillies, coriander cress, sesame seeds, and a dashi-based miso broth infused with chilli, garlic, ginger, coriander, lemongrass, and lime leaves.

Robata Grilled Lobster

A dish pairing a tempura lobster claw with a robata-grilled lobster tail glazed with lemongrass and lime butter, accompanied by pak choi, finger lime, yuzu gel, and guest-poured fragrant lobster bisque with wild garlic oil.

Creedy Carver Duck Breast

Salt-baked duck breast and confit duck leg rosti served with soy and duck jus, carrot and vanilla puree, passionfruit glaze, butternut squash puree, and an aromatic Massaman curry sauce.

Gochujang & Maple Glazed Chicken

Juicy chicken thighs oven-roasted and finished on the robata grill with a gochujang and maple glaze, accompanied by stir-fried hispi cabbage, mango ketchup, and sesame seeds.

Surf and Turf (EightyEight)

A luxury sharing plate comprising whole lobster (tempura claw and lemongrass-lime butter roasted tail) and carved sirloin on the bone (seared and robata-cooked), served with honey & soy jus, smoked garlic butter, smoked kimchi butter, Asian slaw, Tenderstem broccoli, and new potatoes.

Punjab Curry

A vegan traditional-style Punjab tomato curry made with coconut milk instead of ghee, served with brassica vegetables, garam masala curry oil cauliflower rice, Romanesco, cauliflower popcorn, cavolo nero, and soya-yoghurt garlic flatbreads.

Tenderstem Broccoli (Side)

Steamed Tenderstem broccoli glazed in a gochujang and cashew sauce balanced with soy and ginger, garnished with sesame and chopped cashews.

New Potatoes (Side)

Golden roasted and sautéed new potatoes with a crisp shell and fluffy centre, coated in smoked garlic and sesame vegan butter, lifted with chopped fresh chives.

Spicy Udon Noodles

Pan-fried udon noodles coated in fragrant chilli garlic oil and finished with chopped fresh coriander for brightness.

XO Fried Rice

Crisp pan-fried sushi rice folded with Italian pancetta and sweet white crab, glazed in rich seafood XO sauce and garnished with fresh coriander.

KFC (Korean Fried Cauliflower)

Crispy golden tempura cauliflower florets tossed in a bold gochujang glaze, balanced with cool chive mayo and garnished with chopped chives.

Asian Slaw

A side salad of spiralised or finely chopped daikon radish, carrot, and red cabbage folded with fresh coriander, dressed with tangy nam jim, and topped with pickled red chilli.

Bisque

A smooth, creamy soup traditionally prepared from strained shellfish broth, such as lobster or crab.

Braised

A cooking technique where food is first seared at high heat, then slowly cooked covered in liquid at low heat until tender.

Choi Sum

A leafy Chinese green flowering cabbage with tender stems and a mild, slightly mustardy flavour.

Confit

A traditional French cooking method where ingredients (typically poultry or meat) are cooked slowly submerged in their own fat at low temperature.

Daikon

A large, crisp white Asian radish possessing a mild, peppery flavour and juicy texture.

Finger Lime

An Australian citrus fruit filled with distinct spherical, bead-like juice vesicles, frequently referred to as 'citrus caviar.'

Gochugaru Oil

An aromatic finishing oil infused with Korean red chilli flakes (gochugaru), neutral oil, and aromatics, providing a deep red hue and mild, smoky, fruity heat.

Gochujang

A thick, savory, sweet, and spicy Korean fermented condiment paste made from red chilli powder, glutinous rice, fermented soybeans, and salt.

Jus

A light, natural culinary sauce prepared from the concentrated, seasoned juices released by meat during roasting.

Kaffir Lime

A Southeast Asian citrus variety whose highly fragrant leaves and bumpy rind zest are used to impart intense floral-citrus flavour to curries and sauces.

Keralan

Pertaining to Kerala, a coastal region in southern India noted for culinary traditions rich in coconut, curry leaves, and fragrant spices.

Kimchi

A staple Korean fermented vegetable dish, traditionally prepared by seasoning salted napa cabbage or radishes with chilli powder, garlic, ginger, and scallions.

Koshu

An indigenous Japanese white wine grape variety cultivated to produce delicate, crisp, and refreshing white wines.

Yuzu Kosho

A pasty, fermented Japanese seasoning made from fresh chilli peppers (green or red), salt, and the zest and juice of aromatic yuzu citrus.

Maldon Salt

A prestigious brand of British sea salt harvested in Essex, known worldwide for its clean taste and large, delicate pyramidal flakes.

Massaman

A rich, mild Thai curry incorporating Persian influences, characterized by coconut milk, roasted peanuts, warm spices (such as cinnamon and cardamom), and tamarind.

Milk Bread (Shokupan)

An ultra-soft, pillowy Japanese white bread made with a milk-enriched dough, characterized by an airy, cream-colored crumb and mild sweetness.

Miso

A traditional Japanese seasoning paste produced by fermenting soybeans with salt and kōji fungus, imparting deep savory umami flavour.

Nam Jim

A sharp, spicy, and citrusy Thai dipping dressing made with chilli, garlic, fish sauce or soy, palm sugar, and fresh lime juice.

Pak Choi

Also called bok choy; a versatile Chinese cabbage featuring crisp, bulbous white stems and smooth, dark green leafy tops.

Pancetta

A traditional Italian charcuterie product made from pork belly cured with salt and spices, then rolled or air-dried, used to impart deep savory richness.

Ponzu

A classic Japanese citrus-seasoned sauce prepared by combining soy sauce, mirin, dashi, and citrus juice such as yuzu or sudachi.

Robata (Robatayaki)

A Japanese fireside cooking method where skewers of seafood, meat, and vegetables are slow-grilled over hot Japanese binchotan charcoal.

Roscoff Onion

A mild, distinctly sweet pink-tinted onion cultivated in Roscoff, Brittany (France), valued for eating raw or gently caramelized.

Sous Vide

A precision cooking technique in which food is vacuum-sealed in airtight pouches and slowly cooked in a temperature-controlled water bath.

Tempura

A Japanese culinary preparation where fresh seafood or vegetables are dipped in an ice-cold, light wheat flour batter and quickly deep-fried until delicately crisp.

Teriyaki

A Japanese cooking technique and glaze made by simmering soy sauce, sake, and mirin or sugar, producing a high-gloss sweet and savory coating for grilled foods.

Tonkatsu

A classic Japanese dish consisting of a pork cutlet dredged in flour, egg, and coarse panko breadcrumbs, deep-fried until crisp and served with shredded cabbage and fruit-spiced sauce.

Wagyu

Genetically distinct Japanese beef cattle breeds renowned for producing exceptionally tender meat with extensive intramuscular fat marbling.

XO Sauce

An opulent, spicy Cantonese condiment developed in Hong Kong made from dried scallops, dried shrimp, chilli peppers, shallots, garlic, and oil.

Yuzu

An East Asian citrus fruit prized for its intensely aromatic rind and acidic juice, tasting like a complex blend of lemon, lime, and grapefruit.

Major Food Allergens (Restaurant Policy)

The $14\text{ statutory allergens}$ tracked in food service: Celery, Cereals containing gluten, Crustaceans, Eggs, Fish, Lupin, Milk (Dairy), Molluscs, Mustard, Peanuts, Sesame, Soybeans, Sulphur dioxide/Sulphites ($\text{SO}_2$), and Tree Nuts.