This month will see the Soho opening of Gamma Gamma, a new Pan Asian tapas restaurant, which will bring the flavours and colours of the east to Greek Street, the former site of Bo Drake.
Launching on 22 October, Gamma Gamma will serve a menu of fusion dishes designed for sharing and will include show stopping dishes including exotic meats such as zebra, kangaroo and ostrich, all complemented with bespoke cocktails.
The vibrant menu will be created by Executive Chef, Jonathan Villar, formerly of MBER and Kopapa, and will feature many gluten-free and dairy-free options.
The raw and cured dishes will include tiger prawns and coconut thai ceviche, kaffir lime, chilli and coriander and one of Gamma Gamma's signature dishes of zebra loin tataki with charred grapes, popcorn, sake cured egg, sriracha jelly and orange blossom labneh.
Salads include a unique Asian take on tuna nicoise - seared nori tuna loin with baby gem lettuce, soft boiled egg, truffle potato, green beans, cherry tomatoes and edamame, kalamansi and togarashi vinaigrette.
Other areas in the sharing menu feature crispy sesame squid with yuzu mayonnaise and ?8 hour braised wagyu beef ribs with beetroot and kizami wasabi siu mai, smoked bone marrow and garlic aioli.
The grill section will feature another exotic meat of kangaroo steak 'tagalog', a filipino-style steak marinated in soy with kalamansi, garlic and black pepper, caramelised onion and garlic chips. Curries include jungle curry with minced ostrich loin, lemongrass, galangal, kaffir lime and thai chillies.
The meal is polished off with a selection of desserts including dark chocolate with a coconut and pineapple parfait and banana toffee spring roll with miso ice cream and toasted peanuts.
Not to be outdone, the bar team have created a selection of delicious libations to complement the menu and aims to highlight the diverse produce of Asia. The Pink Lady will feature vodka, lychee liqueur, almond syrup, aloe vera juice, yuzu syrup and raspberry juice whilst the Struck by Lychee will comprise of vodka, hibiscus liqueur, lychee juice, shisho leaf, sugar and lime juice.? A selection of sakes, wines and beers will also be available.
Spanning the ground floor and basement the restaurants interiors will be sophisticated, industrial and minimal in style with a large double sided bar being the focal point of the restaurant.
