Craft Beer Pub in Crouch Hill
The Brave Sir Robin is great pub in Crouch Hill. It has an edgy, atmospheric pub, which feels like it’s been pulled straight from Shoreditch. The service was super friendly and attentive, making it a great experience all round. When we visited they had a great food residency from the Food Factory Project but these change so take a look on the website first!
The Brave Sir Robin has numerous craft beers from cask or keg, as well as cocktails and more.We loved that they offered each of the craft beers as a half pint, ⅔ pint or full pint. The Flansburger Lager (£3.30 ⅔ pint) from Germany was refreshing, not too hoppy and really tasty. The Sansford Orchards Devon Mist Cloudy Cider (£4.70 pint) was a fantastic, classic cider. Served warm, it was almost liked a spiced apple juice. Delicious alongside the slightly spicy cuisine.
The Bao Buns
The Asian inspired menu has four bao options, three ramen and three sides. There is a good mix of veggie and meaty dishes (which could be altered for vegans).
The bao (£8 for two) are all fantastic in their own right. The buns are squidgy and packed with filling. The Panko Mushroom was crispy, with a beautiful flavour. Packed with pickled cabbage, lime & jalapeño aioli, hoisin sauce, spring onions and sesame seeds too, it’s a great mix of textures and flavours. Perhaps a little too much aioli, but that is personal preference.
The Braised Pork Belly, a soy-braised pulled pork, comes with caramelised peanut crumble, pickled cabbage, spring onions, Japanese mayo, shichimi togarashi. It’s deep in that pulled pork flavour and we loved the addition of peanuts.
The Sriracha-braised pulled beef brisket bao, with pickled cabbage, crispy shallots, spring onions and sriracha mayo, was another superb meaty number. Rich in flavour and piled with tender meat, it was super tasty!
The Karage Salmon bao completes the four, with fried miso-marinated salmon, kimchi mayo, pickled cabbage, pickled cucumber and spring onion. The salmon was soft inside and crispy on the out, a lot like the mushroom. The miso and pickle made for a lovely taste experience.
Onto the ramen which arrived in generous portions, served beautifully in gorgeous patterned dishes. The Green Curry Ramen (£10) has a fantastic thai green curry flavour. With fried chicken thighs, chicken broth, ramen noodles, soy marinated egg, Thai gremolata, coconut cream, steamed bok choi, fried shallots & baby spinach. It was a great mix of ingredients – plenty of green, meat and textures.
The Mushroom Soy Tofu Ramen (£10) was a tasty veggie option with plenty of mushroom. It features a mix of braised & fried mushrooms, tofu, mushroom & black garlic broth, ramen noodles, soy marinated egg, ginger & garlic sofrito, baby spinach and furikake. I didn’t miss the meaty broth, and the tofu was cooked really well. The egg was a big hit in the ramen, and we loved the mix of mushrooms. Food Factory Project make their own chilli oil too which had a fabulous kick!
You can’t have an asian meal without having some kimchi (£3). The homemade pickled cabbage, was served shredded, cold and not overpowering with the pickle. It was great alongside the other dishes. The steamed greens (£4) was another great choice for a side. A mix of wilted kale, bok choi, szechuan peppercorn & garlic chilli oil, crispy shallots and spring onions, it went with everything.
Surprisingly, there is a dessert option too, for sweet bao buns. However, no matter how much we were tempted we just couldn’t fit it in.
A fantastic street food offering by Food Factory Project, and a great little spot for a residency at the Brave Sir Robin pub in Crouch Hill. The service was great (so friendly), the food was all packed with flavour and cooked so well, with generous portions and really reasonably priced too!
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