Coconut Bar & Kitchen is a bit of a party animal. It's got colour and character. Spicy tangles of noodles. Aromatic curries. Tempura as light as air. Super-hot chillies, and wasabi hits. The unstoppable trio of garlic, chilli and ginger, infusing silky soy dressings. And all the indulgent little starters and sides that you can dream of.
This place will flirt its way to your heart with its trendy modern menu of zesty bright and flavour-punched Asian fusion dishes. Sure, you might want to play it cool. But we all know they'll win you over in the end.
The opening act
A quick dive into their website reveals Coconut Bar & Kitchen's excellent sense of humour. They're all about having a laugh – staff profiles even list the worst chat-up lines they've overheard at the bar – and their menu is decidedly feel-good too.
Sharing is caring, and if you're eating in with a crowd, there's enough on the starter front to go Asian tapas-style. Por-Pia Jay pork spring rolls. Edamame beans sprinkled with sea salt. Chicken and Vegetable Gyoza with a sesame dip. Sticky Chilli Chicken. Spicy Calamari with Asian five spice. And Thai crackers with a sweet chilli sauce.
Coconut's serious side
Coconut Bar & Kitchen may have been seducing customers since 2014 with colourful cuisine and witty banter, but even though it's all fun and games, they're super serious when it comes to good food and doing things right.
Passionate about supporting its fellow foodies, Coconut Kitchen uses locally-sourced produce wherever possible. Fresh ingredients are at the heart of the menu – making this perfect for all you health nuts out there, too – with everything from homemade curry pastes to fancy garnishes made with only the finest top-quality foodstuffs. If it looks brighter and tastes better – well, that's because it is.
The mains menu is made up of wok-cooked, stir-fried and curry dishes. Their Chicken Katsu Curry is one of their most popular dishes. This Japanese classic, golden breadcrumbed chicken in a silky aromatic sauce, satisfies both your curry craving and your fried chicken needs.
Another stickler for tradition is the Pad Thai – wisps of rice noodles with choi sum, bean sprouts, red onion, eggs and roasted peanuts in a sweet tamarind sauce, and a big wedge of lime for you to squeeze as you please.
We're big fans of the Com Chien. If you're not familiar with this dish, it has all the indulgent elements to satisfy even the most insatiable appetite – especially if you had a great time at Coconut Kitchen the night before and are feeling a little fragile right now. Vietnamese fried rice meets sauteed vegetables – sugar snap peas, shiitake mushrooms, baby corn, onions and Chantenay carrots – presented in a pretty moulded mountain with a sunny-side-up egg sitting proudly on the top.