3 minute read
Kingston Riverside Walk, what’s cooking?
Food with a view!
Riverside Walk, with its six leading restaurants, is a hidden oasis in Kingston-upon-Thames boasti ng panoramic views of the river and the magnifi cent Kingston Bridge.
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Each restaurant overlooks the river and there is always plenty to watch while enjoying your favourite meal. Dining at Riverside Walk is wonderful all year round, whether you are dining in one of the best alfresco dining spots in Surrey or seated indoors surrounded by stylish décor.
For this autumn issue of Darling Magazine, we are delighted to feature four diff erent styles of cuisine served at Riverside Walk. These talented chefs have a passion for their art and describe their style of cooking and signature dishes to scinti llate your taste buds!
How to fi nd us: Riverside Walk, Kingston-upon-Thames, KT1 1QN riversidewalkkingston.co.uk
Haché Riverside Social
Their chef superstars heading up the kitchen team are Kamil Borowski, who’s been with Haché for 14 years and Karolina Banaszak who joined a year ago. What’s your signature style of cooking?
Haché is a chic Parisian-inspired restaurant and a home to some of the best burgers in London. Our menus include a diverse range of burger options including prime steak, chicken, lamb, and plant based. We also offer a variety of sharing plates, salads, and an all-day brunch menu. We are also known for our vintage lemonades, which are all based on a 350-year-old French recipe.
If you’re looking for a meat burger that will truly knock your socks off, we would recommend our popular Steak Canadian Burger, either in a brioche or ciabatta bun or on its own with a baby leaf salad. As a vegan alterative, we highly recommend the Beyond Le Fumé Burger, presented in a smoke-fi lled dome. Finally, one of our popular non-burger options is our Gochujang Miso Marinated Flat Iron Chicken with Ponzu Slaw.
And for the pudding lovers?
Our Banoffee Pot continues to be extremely popular. This legendary homemade dessert consists of banana, biscuit, caramel cream, hazelnuts, and chocolate sauce, making it the perfect ending to your meal. For something slightly less indulgent, we recommend our refreshingly light, Little Moons Mochi.
Busaba
Head Chef Marie Geneta serves modern Thai cuisine
Our Wok-tossed calamari with ginger and green peppercorn sauce has been our signature and bestselling dish for over 20 years. Of course our Classic Pad Thai is a must try and 30% of our menu is vegan, so we have a great variety of plant-based dishes that pack a punch like our Aubergine curry.
For guests with a sweet tooth, what’s your pudding to die for?
Our Sticky mango rice is the perfect taste of Thailand.
Chakra Riverside
Executive Chef Satyabrata Jena is highly talented with a string of Michelin-level restaurant experience. He cooks North Indian, Punjabi style food which is refined and served with more than a few touches of his own.
To start, try the best-selling vegan dish of Avocado ke Gole which are avocado dumplings served with pickled beetroot purée and kewpie mustard. Another must-try is the AngloIndian Gun Powder Chicken Curry served with baby potatoes and egg, and so is the Goan Prawn Curry in a sauce of caramelised onion, coconut, roasted spices and palm vinegar. It goes perfectly with steamed Basmati rice.
What’s your favourite pudding to serve?
Mango Kulfi on a Stick!
Comptoir Libanais
Head Chef Tony Kitous works with a team of chefs and the Development Chef Mohamed. What style of cuisine do you serve?
Our food is authentic Middle Eastern. It’s very inclusive and appeals to all age groups and diets, including children. Expect a feast for the eyes and taste buds.
We are famous for our mezze sharing platters. Start with one to share then enjoy one of our grills or try our tasty chicken or lamb Tagines, Lebanese burgers and wraps. For vegetarians we recommend our mezze platter followed by the falafel and aubergine burger.
What’s your must-try dessert?
Chocolate brownie, served with vanilla ice cream, tahini, date molasses and halva.
