Eat This: Vegetarian Menu at Foley’sBy Alicia Grimshaw
Disclaimer: once you’ve eaten at Foley’s you’ll want to buy a t-shirt, mug, fridge magnet, become a Foley’s ambassador and sign up to a loyalty scheme (they don’t have one – but I can dream). I ate at Foley’s last week, and I’m already plotting my next visit. The small plates lured me in, and the friendly staff were helpful without being intrusive. Give me rustic interiors (read: exposed brick walls, low lights and wooden table tops), and I’m sold. Here’s the scoop:
Foley’s: The Lowdown
Foley’s in Fiztrovia has gone from strength to strength since opening back in 2016, and last year they scooped a prestigious Michelin Bib Gourmand. Your boy Ferdinand “Budgie” Montoya is now manning the kitchen, and has sprinkled his sass onto the menu, featuring small plates which take the lead from the Middle East and Asia. Fusing together two cuisines can go one of two ways (a french/Japanese mash up I once tried was never going to work), but here it works, it really works. And in the spirit of everyone going wild for Veganuary and moving towards a more meat-less lifestyle, Foley’s launched a meat-free menu that is so well executed, you don’t miss meat at all. The menu is designed to share, so order a few plates and get stuck in.
If you’re looking for somewhere special, and food that wows, you need to check it out; the restaurant has a cool, laid-back vibe, with a great neighbourhood feel. The restaurant is all about produce and quality; whether it’s the homemade sauces or the incredibly fresh vegetables, there’s no skimping on quality here.
Foley’s: The Food
Foley’s is wonderfully magical; an Aladdin’s cave of bold flavours and intricate sweet and savoury pairings, the veggie menu is simply sensational. I will hold my hands up now, and say I’m not the biggest fan of tofu – but the salt and Szechuan pepper tofu with a tender, silky centre surrounded by a well-seasoned, crisp crust was a delicious way to start the meal. The humble sweet potato coated in miso butter, boasted an irresistible umami flavour. From now on, I want to slather miso butter on every sweet potato in sight.
The next dish is where I essentially had a love affair with a portion of greens. The broccoli spiked with chilli and crispy garlic, and generously coated in a neri goma dressing was next level. Neri goma boasts a similar taste to tahini – a slightly tart kick, and a creamy texture. The flavours were like a hand grenade to the palate; spicy, salty and rich all in one mouthful. It was a beautiful plate of food, and one I would willingly eat time and time again.
Give me a plate where I have to build my own bao buns, and I’m happy. Mainly because I like to cram in as many condiment and accoutrements as these little pillowy delights can withstand. The fried oyster mushroom lacked depth, however if you’re going to order any of the bao, order the miso aubergine. The wonderful flavour carousel danced between divine sweet soy den miso caramel, spicy Sriracha, soft aubergine and perfect, fluffy bao.
And, of course, there’s pudding. And not just any pudding. The most sublime, decadent, glorious coconut dessert I’ve ever tasted. The coconut rice cake with a kaya sauce is a heavenly, light pudding, with a real richness and depth, and you can’t help but love every mouthful of it.
Foley’s: The Verdict
The kitchen team have really smashed it out the park with these dishes. The menu is a banquet of relentless flavours, showcasing fresh, seasonal produce. Book a table here and enjoy every single bite.
For more information on Foley’s, see the website here. 23 Foley St, Fitzrovia, London W1W 6DU
