We are excited to announce that we will be holding our summer pop up restaurant at Maida Hill Place in West London. We have a new and exciting Afro-Brit™ Menu, a fusion of traditional African and British recipes put together by our Head Chef Lawrence Gomez.
Come and experience it with a partner, your work colleagues, friends or family.We get asked quite frequently if the food is spicy and simply put the answer is no; we’re all about flavour and not heat.
We pride ourselves in ensuring our food-fusion is Michelin quality but at affordable prices. For the spice lovers we will have our award winning chill sauces for you to sample and try with your meal.
Catch us over Carnival weekend!
Opening Times — 12pm till 11pm, last food orders at 10pm
How to book: Email: info@papaspices.com
Telephone: 07985 649057
As usual we will announce our menu on social media so please follow us on:
Twitter: @papaspice1
Instagram: @papaspice1
Facebook: Papa Spice
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STARTERS
Sweet Potato & Plantain Croquettes
Roasted sweet potatoes mixed with shallots, garlic, chillies, spring onions, plantain and soft herbs & lime zest, this is then mixed into roulade shape, paned with panko breadcrumbs and deep fried till golden brown. Served with PaPa Spice chilli mayonnaise. Sweet Potato crisp is also served as a garnish.
Afro-Brit Tiger Prawns
Fresh King tiger prawns are marinated for 24hrs in PaPa Spice hot marinade and are pan-roasted to order and finished with a compound butter and soft herbs.
BBQ Jumbo chicken wings
Jumbo wings are marinated in PaPa Spice hot bbq sauce for minimum of 24-hours. The wings will then be roasted and glazed to order and served with some baby gem lettuce and vinaigrette.
Grilled Avocado with Mango & Lime relish
Avocados are quartered and seasoned with olive oil and Maldon sea salt and lightly grilled. This is then severed with a relish that consists of fresh Mango, diced shallots, chilli, parsley, mango juice, mango puree and finished off with zest of lime.
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MAINS
Midnight Bream, black-eyed beans salsa
Fillet of Bream is pan fried to order basted PaPa Spice mild marinate. Black eye beans are washed and then drained. The salsa is made of shallots, mixed Romesco peppers, celery & garlic. This is slowly cooked till soft, then the beans are put back with the veg till beans are cooked. This is finished off with Pomerola, sweet chilli sauce, grated lime zest & soft herbs.
Plaice Fillet with Grilled Asparagus & smoked tomato dressing
Fillet of plaice is pan fried to order basted PaPa Spice mild marinate. Asparagus is blanched then grilled and seasoned. The smoked tomato consists of confit shallots, garlic, blended Pomerola and mixed baby tomatoes finished off with a sweet smoked paprika and soft herbs.
PaPa Spice Lamb with sweet potato three ways
Lamb chump chops is marinated in PaPa Spice hot marinade over 24hrs. Sweet potato pistou is made up off diced sweet potatoes, mixed bell peppers, Rosemary, bay leaves, garlic, blended tomatoes, olive oil and white onions. This dish is also served with sweet potato purée and sweet potato crisp. The purée is made up off boiled sweet potato which is then blended with cream and butter.
Grilled Chicken with Coconut polenta
½ boneless chicken is marinated in PaPa Spice hot marinade for 24hrs. The chicken is grilled and roasted to order. The polenta has a veg base to it which consist of onion, garlic & Romero peppers. The coconut is infused in garlic, bay leaves and chicken stock. The veg is cooked out and then the polenta is added, which is then cooked out using the infused coconut milk. The polenta is then set in the fridge and re-heated to order. This dish is served with a PaPa Spice sage compound butter and sage crisp.
Mixed Grilled veg Platter
A selection of Veg: butternut squash, aubergine, fennel, pearl onions, roasted peppers and courgettes. These ingredients are marinated then grilled or roasted. They are served with a dressing consisting of Romero pepper sauce, sun dried tomatoes, chilli and shallots. This is garnished with a mixed leaves salad and feta.
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SIDES
Afro-Brit Kelewele
A classic Ghanaian side dish finished off with a Papa Spice touch. Plantain is sliced into wedges and marinated in Papa Spice hot marinade pan fried to order and then dusted in icing sugar, till golden brown. The dish is finished off with diced confit shallots, garlic, chilli, olive oil and chopped parsley.
Mix summer salad with chilli vinaigrette
Fresh, crunchy baby gem lettuce mixed with shallots, cucumber and heritage tomatoes this is then finished off with PaPa Spice chilli vinaigrette dressing Golden Raisin, Pomegranate Couscous (vegetable stock, courgette, mixed peppers, lemon zest, pomegranates, red onions, golden raisins, butternut squash, olive oil and soft herbs.
Spiced buttered spinach or French beans (one or the other)
Blanched and finished off with a mild compound butter.
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DESSERTS
Fresh fruit with a selection of sorbet
Is a frozen dessert made from sweetened water with flavouring (typically fruit juice or fruit purée).
Lemon & Honey posset with a warm cinnamon brioche
Double cream, fresh lemon juice & zest, sugar, honey and vanilla pods is reduced and set in the fridge. Brioche is cut and lightly pan fried in clarified butter, coated with cinnamon sugar then lightly toasted.
