Dine Asado

Mmmmm monkfish!

Who doesn't love this versatile, slightly sweet, and meatily firm fish? Caught sustainably off the Devon coast, we offer the highest quality pan-fried monkfish goujons, served on pea hummus with grilled asparagus spears.

Tender, yet firm, and full of flavour, a perennial favourite.

Recommended Wine
Chablis 2019, Joseph Drouhin, Burgundy, France (75cl)

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You have a sweet tooth, but you want a more refreshing, and less heavy end to the meal?

We suggest Panna Cotta, which translates literally to "cooked milk". Originally hailing from Piedmont in northern Italy, where they know a thing or two about good eating, ours is made with lightly set rich sweet cream, that is infused with lime and vanilla, and then topped with our tangy raspberry coulis, it's the perfect indulgence.

Second helpings are not unknown...

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Here's one for the kids, and also for the kids within us!

These tender morsels of chicken breast and thighs have been marinated in buttermilk, which, for scientific reasons we'll not bore you with, creates the perfect crispy coating, locking up the juicy flavours inside every bite. Dunked in our yoghurt & coriander dip, you then have the perfect chicken tender.

Pass them around...

Recommended Wine
Sauvignon Blanc 2019, Yealands Estate, New Zealand (75cl)

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Some things just work, don't they? They don't require any alterations or revision. They arrive, perfectly formed, and to change anything about them would not only be frivolous, it would be downright sinful. Such a thing is Sticky Toffee Pudding.

With origins in a 1970s Cumbrian guest house, the recipe for this staple of British pudding has remained simple and steadfast in it's make-up, throughout it's relatively brief history.

Moist date sponge is blanketed by a rich and velvety, butter toffee sauce, and the result is so moreish, that no further embellishment is called for.

We all know a good thing when we see it...

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We're quite fond of the classics... Even just a cursory glance at our menu will tell you that, and what's more quintessentially classic than Steak Tartare?

Ours is the roughly diced variety, so that the delicate texture of the finest British grass fed beef is not undermined. It's cool, creamy consistency is interspersed with fragrant bursts of flavour from the chopped capers, gherkins and parsley. All that is then bound by the tang of our signature sauce.

This classic endures...

Recommended Wine
Dry Riesling 2017, Trimbach, Alsace, France (75cl)

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We all need a little "pick me up" every now and then, and our Tiramisu has all that it takes to elevate the spirits a little.

With the kick from espresso, and the indulgence of Marsala wine soaked biscotti, all topped with rich mascarpone cheese, and a dusting of cocoa, we're sure you'll be feeling just right, after this satisfying treat.
..and relax.

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This year's Spanish holiday may be out of the question, and you might be missing the distinctive piquancy of those regional Spanish dishes, that practically taste of sea and sunshine...

What about this, our take on a classic from the south, and very popular on tapas bar menus, Gambas Al Ajillo, or Prawns in garlic sauce?

We take plump Pacific King Prawns, and pan fry them in butter, sliced garlic, and chilli, and you have all the fun, of devouring them, and most importantly, licking each finger to savour every last morsel of flavour.

Buen Provecho!

Recommended Wine
Dry Riesling 2017, Trimbach, Alsace, France (75cl)

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Imagine how their faces light up, as you bring this to the table.

Presented on your grandmother's favourite meat platter (brought down from the Welsh dresser for the occasion) this perfectly cooked 1.8 kg rolled, and deboned lamb shoulder demands everyone's attention.

Steam rises, juices run, and that beautiful hunger inducing aroma fills the room. Your just sharpened knife glints in the light, as you carve into the tender roast, each new slice lazily folding over, on top of the previous one, as you go.

Who's first?

Serves 4-5

Recommended Wine
Pinot Nero DOC 2018, Colterenzio, Italy £26 (75cl)

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What's your favourite part of a creme brûlée?

That torched sugar crust, and the satisfying sound as you tentatively first tap it, but then soon apply a little more force with your spoon, cracking that crust, and gaining access to what lies below?

Or that creamy set custard, and it's bounty of black specks (hundreds of flavour packed vanilla seeds) whose tongue coating texture, only allows the flavour to linger and linger?

Whichever is your favourite part, we think you'll agree, this one has the balance of each element just right, and in case you're wondering, we like a bit of both parts, in every mouthful.

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Goat's cheese is a bit special, isn't it? Such a defined and distinct flavour, one that we personally adore.

Add to that, a combination of more ingredients, with their own individual taste; wonderfully spicy wild rocket, tangy sun dried tomatoes, unctuous and sweet aged balsamic, and the complexity of pickled onion. We even grill the goat's cheese for you, adding yet more 'sabor'.

This dish certainly packs a degustatory wallop.

Pow! Pow!

Recommended Wine
Pinot Nero DOC 2018, Colterenzio, Italy (75cl)

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The infernos of late have subsided, our lawns and parks are turning from brown to green, and we can eat hot dinners once again! With the joy of that fact in mind, might we suggest this warming and satisfying family meal?

1.2 kg Beef Wellington
28-day dry aged, mature British Beef fillet, cooked sousvide, for 2 hours at 50°C, coated in a layer of duxelles and then wrapped in a delicate puff pastry, ready for baking to your preference. A generous serving of our acclaimed onion gravy is included.

Serves 4-5

Recommended Wine
Lussac-Saint-Emilion 2018, Chateau la Tuilerie des Combes, France (75cl)

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Dine Asado updated their phone number.

Get stuck into these beauties... Our roast potatoes are triple cooked, which does take time, but we feel it's worth the extra effort, ensuring that they're wonderfully crisped, yet fluffy and light inside. Perfect for soaking up that delicious onion gravy. These ones are mine..!

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It may not be 1975, but let's step back in time, and enjoy a Prawn Cocktail! This dish of Marie Rose Prawns is pure decadence, with tender and plump King Tiger Prawns, that aforementioned freshly made Marie Rose sauce, some mild Kimchi, and lime zest.

We're fresh out of Liebfraumilch, but instead we suggest our Pinot Grigio IGT, Puiattino 2018, Giovanni Puitti, Italy £20 (75cl)

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Our tangy Crab Salad is made with only white meat, from Plymouth crabs, that is lightly dressed with coriander mayonnaise, and fresh sweet chilli. Accompaniments include crushed avocado, lemon juice, fermented shallots and fresh coriander leaves. Perfect summer eating...

RECOMMENDED WINE
Sauvignon Blanc 2019, Yealands Estate, New Zealand £25 (75cl)

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Start the meal right, with our luxurious Imperial Caviar. After advancements in farming technology, this otherwise rarified luxury, is now more accessible to all. These golden globes of creamy nuttiness, never fail to impress.

£27 (10g)
£70 (30g)
£115 (50g)

Complete with cocktail blinis, and creme fraiche.

RECOMMENDED WINE
Champagne Jacquart, Mosaique Signature NV £40 (75cl)

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Allow us to introduce ourselves... We are Carlos Martinez, and Stephan Guicheteau, co-founders of our new fine dining at home concept, Dine Asado.

Carlos Martinez, a Spanish native, has honed his skills, working at several Michelin starred restaurants across Europe.

Classically trained in Cahors, France, Carlos spent nine years as Executive Head Chef at Cliveden House, where he retained Waldo's Michelin star, before his career took him to London to work at Gordon Ramsay Group and Annabel's private members club.

Now, Carlos is offering finish-at-home, modern classics for pick up or delivery, including his signature roast. Every order comes with an easy to follow instruction card, so you can create the ultimate restaurant-quality meal at home, with minimal effort.

Carefully considered wine pairings have been made by Stephan Guicheteau. Utilising nearly 35 years experience in the Hospitality Industry, including over 19 years at Nobu London as first, the Wine Director, and then General Manager. He went on to oversee the openings of their locations in Paris, Budapest, and Cape Town. His senses and palate are highly developed, culminating in choices that are an exquisite accompaniment to our roasts.

‍Most of the hard work is done by Carlos in our central London kitchen, so all you need to do is finish your chosen dishes at home using our easy-to-follow instruction cards.

Because we use only the freshest ingredients from carefully selected partners, we operate a 12 hour pre-order service, and it's possible to have either delivery, or collection from our kitchen in Soho.

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Welsh Lamb Shanks, sousvide for 36 hours at 65C with garlic confit, rosemary, thyme, bay leaves and Piqual olive oil. This cooking process makes the shanks succulent, and soft, melting off the bone. Reheat in your oven in just few minutes.

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RECOMMENDED WINE
Pinot Nero DOC 2018, Colterenzio, Italy £26 (75cl)

Savour the succulent flavour of this whole, 2kg corn fed Label Anglais Chicken (free range, of course!). Roasted with rosemary, thyme and lemon.

RECOMMENDED WINE
Chablis 2018, Joseph Drouhin, Burgundy, France £30 (75cl)
OR
Pinot Nero DOC 2018, Colterenzio, Italy £26 (75cl)

Pre-order now on the website for collection, or via

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What better way to enjoy a hearty meal, than with 1.5 kgs of our 28 day dry-aged British Ribeye? We include a delicious onion gravy. Our beautiful side dishes that generously serve 2, are available at £4.50 each. Reheat in your oven in just few minutes.

RECOMMENDED WINE
Malbec 2018, La Mascota, Mendoza Argentina £25 (75cl)

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Classic King Tiger Prawns cocktail

Welsh Lamb Shanks for dinner?