Kiln

This restaurant is from the founder of the Smoking Goat, still focusing on Thai food but going for simplicity. Expect a short grill menu and a daily noodle dish and a regularly changing wine list by Zeren Wilson. It's primarily counter dining too and the very devil to get a seat at due to its popularity.

Map

Critic reviews - total score 9 out of 10

Fay Maschler Evening Standard

Reviewed on October 12, 2016

"Menus change daily according to deliveries but I hope roast long pepper and Tamworth (pig) shoulder curry is on when you go, as go you should. You will be just as content with the Burmese wild ginger and short rib curry." READ REVIEW

 

Tania Ballantine Time Out

Reviewed on October 04, 2016

"The pork loin – cut from rare breed, fully free-range pigs – showcases Kiln’s ethos perfectly. A slab of succulent, ember-charred meat arrives sliced, with a zingy, fiery, sweet and salt sauce (of fresh lime juice, fish sauce, dried chilli and palm sugar) for dipping." READ REVIEW