D O K K E. Bookings. Location. Social L I V I N G R O O M C H R I S T M A S Ivory house East smithfield St Katharine docks E1W1AT

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Lorin O’Neal’
5 years ago
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D O K K E L I V I N G R O O M C H R I S T M A S 2 0 1 7 Location Ivory house East smithfield St

1 D O K K E L I V I N G R O O M C H R I S T M A S Location Ivory house East smithfield St Katharine docks E1W1AT Bookings For enquires info@dokke.co.uk

INTRO dokke: Meaning to dock multiple boats and ideas With a diversity of spaces that evolve through the day, dokke's mid century modern interior offers a relaxed and stylish approach to dining.

2 INTRO dokke: Meaning to dock multiple boats and ideas With a diversity of spaces that evolve through the day, dokke's mid century modern interior offers a relaxed and stylish approach to dining. We specialise in progressive Asian/Fusion cuisine with new-world flourishes of flavour and a focus on British, seasonal ingredients. As well as being available for reservations and exclusive hires, dokke proudly plays host to a variety of exciting events and special evenings for our guests to enjoy, we will soon be offering guest chef dinners, chef table experiences. For something a little more private and bespoke, we can host up to 20 guests for a seated brunch/dinner. To book and find out more contact us - info@dokke.co.uk

LOOK N o v 2 3 r d d e c 2 3 r d 2 0 1 7 C h r i s t m a s 2 0 1 7 p r i v a t e d i n i n g a b o u t d e c o r c h e f ' s i n t e r i o r.

It s run by luxury private island specialist Neil Wager, who has over For our first Christmas - nestled in the heart of St Katharine Docks, we are going all out with festive decorations and a

3 LOOK N o v 2 3 r d d e c 2 3 r d C h r i s t m a s p r i v a t e d i n i n g a b o u t d e c o r c h e f ' s i n t e r i o r. A self-contained dining space, offering a selection of sharing plates from our daily changing seasonal menu, all of which are cooked to order from an open island kitchen and designed to share. It s run by luxury private island specialist Neil Wager, who has over For our first Christmas - nestled in the heart of St Katharine Docks, we are going all out with festive decorations and a homemade gingerbread house! t a b l e The Chef s Table is situated at the back of the restaurant and seats four to five guests who are able to enjoy the unique experience of dining within the atmosphere of a professional kitchen whilst watching the chefs at work Designed by an independent interior designer Emma Flood, this kitchen/living room features a walnut floor, flos designer lighting, original mid-century furniture, built-in cabinetry with polished concrete tops and a matching central island. 30 years experience cooking in some of the world s best hotels and restaurants, from South Kensington Bespoke seasonal set menus from 50 per person. Max Seating: 22 (private dining - bookout) Max Standing: 35 (canapé bookout) Max Outside club and Gingerline seating: 20 in London to luxury resorts in the Seychelles and Cambodia.

4 " A c o n t e m p o r a r y A s i a n f u s i o n e a t e r y a t t h e u p p e r e n d o f t h e s c a l e. W a g e r h a s c o m b i n e d h i s p r o g r e s s i v e a p p r o a c h t o A s i a n c o o k i n g w i t h a f i r m f o c u s o n s e a s o n a l i t y a n d B r i t i s h p r o d u c e t o c r a f t a m e n u t h a t i s s l i c k, i n n o v a t i v e a n d w h o l l y h i s o w n. I f y o u d o n t b e l i e v e u s, y o u c a n w a t c h h i m a t w o r k i n t h e o p e n k i t c h e n, a n o n g o i n g t r e n d t h a t m u s t s e n d l e s s e r c h e f s l o o k i n g f o r a c o r n e r o f t h e f i s h b o w l t o h i d e i n. c i t y m a t t e r d o k k e l o n d o n

5 christmas Open reception / party HOT F I S H F I N G E R S Kimuchi mayonnaise W I N G S " K. F. C " Kosho chili fried chicken K A T S U B U R G E R Mini burger - panko chicken, katsu curry sauce, charcoal brioche, pickles B U T T E R N U T B U R G E R Mini burger - roasted butternut, labneh, crispy kale, charcoal brioche C A U L I F L O W E R B U R G E R Mini burger - curried cauliflower, riata, charcoal brioche R E D H O T C H I L I B U R G E R Mini burger - Aged beef, 7 chilli jam, lime sour cream COLD S A S H I M I Premium fish of the day with fresh wasabi S U S H I Premium fresh fish and vegetable sushi selection P L E Y T R E Y Wild seabass, chilli, foraged pineapple weed P R A W N G R E E N M A N G O S A L A D Tiger prawns, green mango, peanut, vietnamese dressing O Y S T E R B A R Fresh Mersea oysters, whipped horseradish 3 E A C H E A C H E A C H 5 0

6 christmas D I N N E R P A R T Y F E S T I V E M E N U P E R H E A D A R R I V A L D R I N K Choice of Cocktail or Prosecco START C E V I C H E Wild seabass, chili, coriander H E A R T S A N D H A W S Roasted game, berries, wild herbs, hawthorn ketchup F L O W E R P O T ( V ) Edamame dip, dukka, winter vegetables MAIN W A G Y U Trenchmore English Wagyu, Yorkshire pud, sea-roasted potatoes & parsnips, carrots, cauliflower, watercress T O R O Seared premium belly tuna, Yorkshire pud, sea-roasted potatoes & parsnips, carrots, cauliflower, watercress F O R A G E D ( V ) Roasted wild mushrooms, Yorkshire pud, sea-roasted potatoes & parsnips, carrots, cauliflower, watercress FINISH C H A R C O A L E T O N M E S S Charcoal meringue, vanilla cream, raspberries, strawberry S P I C E D P L U M P U D D I N G Cinnamon roasted plum, cognac cream W A S A B I C H E E S E C A K E Matcha green tea, yuzu ice cream

christmas T A S T I N G M E N U - 7 0 P E R H E A D C O C K T A I L / P R O S E C C O Choice of one Entree B U Z Z B U T T O N Sichuan Pepper flower P L E Y T R E Y Wild seabass, chilli, coriander

7 christmas T A S T I N G M E N U P E R H E A D C O C K T A I L / P R O S E C C O Choice of one Entree B U Z Z B U T T O N Sichuan Pepper flower P L E Y T R E Y Wild seabass, chilli, coriander Sharing small plates T A K O Y A K I Japanese-inspired octopus balls, Kewpie mayo, bonito flakes C R I S P Y B E E F Lime, green mango salad G O I C U O N V I E T N A M E S E S U M M E R R O L L ( V ) Shitake, mint, peanut, carrot, rice roll Main Sharing plates S A S H I M I Premium fish of the day with fresh wasabi K A S H A S A L A D Roasted buckwheat, asparagus, pickled strawberry, fennel, preserved lemon K H M E R T E A R K R E O U N G Duck breast, plum, basil, chilli, sticky rice Finish B E S P O K E Bespoke seasonal set menus from 70 per person. W A S A B I C H E E S E C A K E Yuzu ice cream

8 W W W. D O K K E. C O. U K G E T I N T O U C H W E L O O K F O R W A R D T O H E A R I N G F R O M Y O U. O U R E V E N T S T E A M C O N T A C T D E T A I L S A R E : I N F D O K K E. C O. U K D O K K E, I V O R Y H O U S E E A S T S M I T H F I E L D E 1 W 1 A T

C E L E B R A T E W I T H

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