South African-inspired restaurant group, Kudu will mark the end of a defining chapter in South London in July with a special Best of Kudu menu, featuring standout dishes that helped shape the group’s identity over eight successful years in Peckham and Nunhead.
Led by husband and wife team Amy Corbin and Patrick Williams, Kudu has become known for its seasonal cooking infused with South African flavours.
As the group prepares to relocate to a new, all-encompassing site in Marylebone this autumn, the farewell menu offers local diners a final opportunity to experience some of Kudu’s most beloved dishes in the place where it all began.
The Best of Kudu menu will run at both Kudu and Kudu Grill from July 1, with each restaurant offering a curated set menu of its most iconic dishes.
At the original flagship Kudu, diners can expect a menu (£60 per person for five courses) that celebrates the restaurant’s signature contemporary twist on traditional South African fare.
Begin with house-made Kudu bread served with a choice of Melted cultured butter with house-cured bacon or Melted seafood butter and almonds, followed by Parmesan churros with miso mayonnaise and Burrata with punchy pineapple, tomato, sesame, chilli crisp and ginger.
The main course will be a sharing dish of onglet, served with hispi cabbage, enoki mushrooms and truffled potato mousse; and to finish, salted chocolate ganache paired with sesame ice cream and chocolate crumble.
The Grill’s menu (£50 per person for four courses) pays tribute to its name and South African braai traditions, with each course infused with the flavours of smoke and fire.
Kick things off with snacks including grilled potato flatbread with coppa and wild garlic; and smokey padron peppers with labneh, followed by grilled prawns with fiery peri peri sauce.
For mains, diners can choose between pork chop with monkey gland sauce – a traditional sweet and tangy South African sauce made from chutney, tomato, vinegar and spices – or black bream with cultured butter rotis, each served with a choice of beef fat crispy fingerling potatoes or baby spinach salad with a yuzu, truffle and parmesan dressing.
Dessert is a playful nod to the traditional South African melktert, reimagined with delicate choux pastry and served with jasmine ice cream and kumquat.
Both menus will come with a welcome Saffa Rita, Kudu’s iconic take on a spicy margarita, ensuring that it is a celebratory affair.