Converted Veggies? Certainly Not. But From Now On, We're Plant-Forward Curious

Dynasty by Jay, Great Guns Social ★★★★☆

Will Noble
By Will Noble Last edited 7 months ago

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Converted Veggies? Certainly Not. But From Now On, We're Plant-Forward Curious Dynasty by Jay, Great Guns Social 4
We're won over by the plant-forward menu

What exactly is happening to us? Carnivorous fiends that we are, we've naturally ordered the glistening pork belly, and slow cooked lamb to gnaw away at. But — delicious though these both are — it's the zingy house kimchi, samphire-flecked pancakes, and flash-fried cauliflower leaves (cauliflower leaves!), that have got us rolling our eyes with delight.

That's probably what chef Jay Morjaria wants to hear. At Great Guns Social — a laid-back gastropub/restaurant hybrid on Southwark Bridge Road — he's assembled a 'plant-forward' menu of Korean dishes. While you will find meat and grilled octopus, the emphasis is on fresh vegetables — and not necessarily those you'd usually think of using (we mentioned the cauli leaves, didn't we?).

As dyed-in-the-wool meat munchers, Morjaria's done wonders to bring our mouths to life, with such inventions as the bibimbap with nori seaweed, shaped into a spherical, scotch-egg-like bundle of crispy genius.

A delicious scotch-eggy take on bibimbap

The other great thing about this menu: because it's stuffed with greens and grains, you can work your way through a number of the tempting plates, without going all Mr Creosote.

Converted veggies? Certainly not. But from now on, we're plant-forward curious.  

Jay Morjaria's residency continues at Great Guns Social, until 2 March

Last Updated 23 February 2018