The restaurant has evolved its offering since it launched in 2006, but as it enters its 20th year of existence, Kereama is excited to announce a radical change in its approach.
Kereama said, “Kota’s style of food has continually evolved since we launched back in 2006, but we are ready to shake things up, and are re-opening this month with a new approach. It has been exciting to totally rewrite the menu.
“Cornish pinxos is at the heart of our new offering – small, flavourful dishes complimenting the wine expertise of our front of house team, and giving our customers, what we hope will be a new and engaging dining experience. It is great to also be able to shine a light on some exciting and different wines that me and my team are passionate about.
“It is a nod to the Basque country’s sociable approach to food and sharing food and wine, but also a celebration of the connection between Cornwall and this part of Spain, that shares maritime links, linguistic resilience, industrial history, folk traditions and a strong sense of identity. We have created “pinxos” as a combination of spellings characterising the history, but framing our forward-thinking and technical ethos to food and service.”
Kereama, with head chef Ross Sloan, has devised a menu that will allow for a more lively and relaxed service, with the chance for more interaction with customers, who will be able to order a variety of dishes that are all matched with a wine. Matching wines will be served at a tasting size and price.
The new food menu will include oysters (kotas – Kota means “shellfish” in Maori) in many forms, kroketas (Basque for croquettes) of various flavours, Gordal olives and daily specials. There will always be a couple of meat dishes, including a tartare or carpaccio, depending on the meat cuts available, and a braised dish with pork cheeks, beef short rib, or grilled lamb. Vegetarian dishes will focus on the vegetables that are in season at that time. Fish dishes will vary depending on that day’s catch but grilled fish, ceviche and crudo will feature. Desserts will be a simple choice between three, for those with a sweet tooth.
The revamped bar and restaurant space has been designed to enable people to visit, dine and enjoy a few pinxos with paired wines, and selected wines will be available to purchase by the bottle, at wholesale prices, to take away.
Kota is working closely with a number of wine makers, vineyards and suppliers through the year, who will be on hand to speak to customers during the day, and a series of wine feast nights will be announced in due course.
Kota has become renowned for its creative tasting menus and this will still be available in the form of a chefs menu – a six course tasting menu designed by Kota’s head chef, priced at £75.
Kereama continued, “We will still be focusing on beautiful organic vegetables, fish and meat, and creating intense, flavourful, punchy small dishes to match with wine, but believe this more flexible, and relaxed offering will better suit our customers and team.”
Find out more at kotarestaurant.co.uk.
