The Most Mysterious Dishes on London Menus — Explained
Ever read a menu and thought, “What is that?” We’ve got you.
London’s food scene is adventurous, global, and sometimes… confusing. You’ll find dishes that sound like puzzles — part poetry, part code, and part inside joke from a chef who’s been watching too much Chef’s Table.
But fear not. We’re decoding the capital’s most mysterious-sounding menu items — from Michelin-starred cryptics to traditional oddities — so you’ll never have to pretend you know what “nduja-burnt leeks with XO crumb” means again.
1. “Cured ChalkStream Trout, Kombu Emulsion, Nasturtium”
📍 Found at: Pollen Street Social, Soho
Translation:
ChalkStream trout = ethically farmed fish from Hampshire, prized for its clean, fresh flavour.
Kombu = Japanese kelp (umami bomb).
Nasturtium = edible flower with a peppery kick.
👉 Basically: Sashimi-style trout dressed in seaweed sauce and topped with fancy flowers. Delicious and delicate.
2. “Pig’s Head Croquette”
📍 Found at: The Canton Arms, Stockwell (and various gastropubs)
Translation:
Don’t panic — it’s not a whole pig’s head.
This is a crispy fried ball made from slow-cooked meat from the pig’s head (think pulled pork texture), seasoned and usually served with a mustardy sauce.
👉 Think posh pork nuggets. Crunchy outside, rich inside.
3. “Bone Marrow & Snail Butter”
📍 Found at: Quality Chop House, Farringdon
Translation:
Bone marrow = roasted beef bone filled with rich, fatty, buttery marrow (you scoop it out and spread like butter).
Snail butter = garlic-parsley butter traditionally served with escargot.
👉 This dish is full-on indulgence. Meaty, fatty, garlicky heaven. Slather it on toast. Close your eyes. Ascend.
4. “Nduja-Burnt Leeks”
📍 Found at: Modern European restaurants like Brat or Lyle’s
Translation:
Nduja (en-DOO-ya) = spicy, spreadable Calabrian sausage.
Burnt leeks = charred for smoky sweetness.
Often paired with sour cream or crumb toppings.
👉 Imagine spicy sausage oil melting into smoky leeks. A side dish that steals the show.
5. “Skate Wing with Brown Butter and Capers”
📍 Found at: Sweetings (City of London)
Translation:
Skate = a flat fish related to rays.
Wing = the edible part, has a soft, stringy texture.
Brown butter and capers = nutty, tangy sauce to cut through the richness.
👉 Classic, elegant, and often overlooked. If you like sole, you’ll love this.
6. “Treacle Tart with Clotted Cream”
📍 Found at: Rules (Covent Garden), or classic pubs
Translation:
A gooey, golden dessert made with golden syrup, breadcrumbs, and lemon.
Served warm with clotted cream — thick, ultra-rich Devon cream.
👉 It’s Harry Potter’s favourite dessert for a reason. Sticky, sweet, and timeless.
7. “Onglet with Café de Paris Butter”
📍 Found at: Flat Iron, Hawksmoor
Translation:
Onglet = hanger steak, known for its deep flavour (but can be chewy if not cooked well).
Café de Paris butter = a fancy French herbed butter with mustard, garlic, capers, anchovies, and a dozen secret ingredients.
👉 A flavour explosion on beef. One of the best-value cuts when done right.
8. “Snails with Garlic Foam and Parsley Dust”
📍 Found at: Experimental menus (often French or fusion)
Translation:
Yep. Snails.
But these aren’t garden pests — they’re tender, butter-bathed delicacies, served with modernist tweaks (like foams and edible “dust”).
👉 More texture than flavour. Worth trying once — or more, if you like buttery mushrooms.
9. “Lamb Sweetbreads with Wild Garlic Purée”
📍 Found at: Nose-to-tail restaurants like St. John
Translation:
Sweetbreads = not sweet, not bread. They’re the thymus or pancreas of young lambs.
Wild garlic = pungent, seasonal herb turned into a vibrant green sauce.
👉 Rich, creamy, savoury. For adventurous eaters. Chefs love this.
10. “Coddled Duck Egg with Smoked Haddock & Potato Foam”
📍 Found at: The Ledbury, Core by Clare Smyth
Translation:
Coddled egg = gently cooked, just set white and runny yolk.
Potato foam = whipped mash, basically.
Smoked haddock = flaky, savoury fish to balance the richness.
👉 It’s a breakfast, brunch, and fine-dining starter all rolled into one.
Why Do Menus Sound So Complicated Anyway?
Because:
Restaurants want to signal quality and technique
Some terms (like “nduja” or “coddled”) sound better than saying “spicy sausage paste”
It creates mystery — and intrigue sells dishes
But knowing what you’re eating makes the experience even better.
Final Bite: Don’t Fear the Fancy Menu
Whether you’re fine dining in Fitzrovia or pub crawling through Peckham, you’ll bump into a few culinary curveballs. But now? You’re ready.
The next time someone squints at a menu and whispers, “What’s a skate wing?” — you’ve got the answers.
Want to decode more of London’s food scene?
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