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Food Along the Silk Road
On Monday 23rd November, our Junior Sous Chef, Josh Gillam, is taking over the menu at Bonsai Plant Kitchen for one night only. He’s put together an eight-course, entirely plant-based tasting menu inspired by eight cities along the Silk Road, from Athens to Xi’an.
Josh has spent a lot of time researching the food of each city and practising these dishes in the Bonsai kitchen. One of the things we love about evenings like this is getting to give one of our chefs the kitchen for the night and seeing what they choose to cook. This menu is Josh’s from start to finish, and we can’t wait for you to try it.
We begin in Athens with dolmades, vine leaves stuffed with rice, before moving on to Cairo for bissara, a fava bean dip served with crudités and fried shallots. For Constantinople, Josh is serving a plant-based shish with smoked yoghurt and pickled chilli, followed by sumakiyyah, a sumac stew from Gaza with flatbreads on the side.
From there, we head to Tehran for a bowl of lakhshah noodle soup, then to Bukhara for manti, Josh’s take on spiced beef dumplings. The last two courses are sweet. First comes his take on Delhi’s jalebi, a pretzel infused with saffron and cardamom, before we finish in Xi’an with mango pudding.
Monday 23rd November at Bonsai Plant Kitchen, 44–45 Baker Street, Brighton.
Two sittings at 5:30pm and 8pm.
£45 per person for all eight courses.
Please note that the set menu is final. We’re unable to make changes to the dishes or cater for allergies or other dietary requirements at this event.
We’d love to see you there.
Best wishes,
Josh, Zack & the Bonsai team
Food Along the Silk Road
On Monday 23rd November, our Junior Sous Chef, Josh Gillam, is taking over the menu at Bonsai Plant Kitchen for one night only. He’s put together an eight-course, entirely plant-based tasting menu inspired by eight cities along the Silk Road, from Athens to Xi’an.
Josh has spent a lot of time researching the food of each city and practising these dishes in the Bonsai kitchen. One of the things we love about evenings like this is getting to give one of our chefs the kitchen for the night and seeing what they choose to cook. This menu is Josh’s from start to finish, and we can’t wait for you to try it.
We begin in Athens with dolmades, vine leaves stuffed with rice, before moving on to Cairo for bissara, a fava bean dip served with crudités and fried shallots. For Constantinople, Josh is serving a plant-based shish with smoked yoghurt and pickled chilli, followed by sumakiyyah, a sumac stew from Gaza with flatbreads on the side.
From there, we head to Tehran for a bowl of lakhshah noodle soup, then to Bukhara for manti, Josh’s take on spiced beef dumplings. The last two courses are sweet. First comes his take on Delhi’s jalebi, a pretzel infused with saffron and cardamom, before we finish in Xi’an with mango pudding.
Monday 23rd November at Bonsai Plant Kitchen, 44–45 Baker Street, Brighton.
Two sittings at 5:30pm and 8pm.
£45 per person for all eight courses.
Please note that the set menu is final. We’re unable to make changes to the dishes or cater for allergies or other dietary requirements at this event.
We’d love to see you there.
Best wishes,
Josh, Zack & the Bonsai team