Kasa Klassics 🧡Kasa Klassics
9 itemsAvailable from 12-3 pm and 5:30-9:00 pm dailyAvailable from 12-3 pm and 5:30-9:00 pm daily
- Crispy Boneless Pork Hock - Sharing£31.00A whole pork hock from Dingley Dell's outdoor-bred Suffolk Red pigs, slow-cooked then deep-fried to a shattering crisp. Boneless and ready to pull apart. Served with honey and coriander sauce, oyster chilli sauce, and a classic soy and vinegar dip. (Allergens in the dipping sauce: soy, gluten)A whole pork hock from Dingley Dell's outdoor-bred Suffolk Red pigs, slow-cooked then deep-fried to a shattering crisp. Boneless and ready to pull apart. Served with honey and coriander sauce, oyster chilli sauce, and a classic soy and vinegar dip. (Allergens in the dipping sauce: soy, gluten)
- Sharing Beef Kare Kare£33.00Slow-cooked short rib, brisket, oxtail and bone marrow in a rich roasted peanut sauce, served with a side of saut√©ed shrimp paste. A Filipino centrepiece dish, built for sharing. (Allergens: fish, crustacean, soya, peanuts)Slow-cooked short rib, brisket, oxtail and bone marrow in a rich roasted peanut sauce, served with a side of saut√ed shrimp paste. A Filipino centrepiece dish, built for sharing. (Allergens: fish, crustacean, soya, peanuts)
- Chicken Inasal Sisig£18.00Marinated chicken thighs - lemongrass, calamansi, garlic and annatto oil - pan-roasted and finished sizzling on a cast-iron plate. Sharp, smoky and deeply savoury. (Allergens: gluten, eggs, fish, soya)Marinated chicken thighs - lemongrass, calamansi, garlic and annatto oil - pan-roasted and finished sizzling on a cast-iron plate. Sharp, smoky and deeply savoury. (Allergens: gluten, eggs, fish, soya)
- Pork Belly Sisig£20.00Prime pork belly from Dingley Dell's outdoor-bred Suffolk Red pigs, cooked down and sizzled on a cast-iron plate with garlic, chilli and calamansi. Crisp at the edges, rich at the centre - a Filipino classic. (Allergens: eggs, soya)Prime pork belly from Dingley Dell's outdoor-bred Suffolk Red pigs, cooked down and sizzled on a cast-iron plate with garlic, chilli and calamansi. Crisp at the edges, rich at the centre - a Filipino classic. (Allergens: eggs, soya)
- Grilled Lemongrass Chicken Inasal£18.00Norfolk chicken marinated in lemongrass, calamansi, garlic and annatto oil, then cooked over a live flame. The grill adds a gentle char that balances the bright citrus marinade. Clean, bold and satisfying.(Allergens: gluten, eggs, fish, soya)Norfolk chicken marinated in lemongrass, calamansi, garlic and annatto oil, then cooked over a live flame. The grill adds a gentle char that balances the bright citrus marinade. Clean, bold and satisfying.(Allergens: gluten, eggs, fish, soya)
- BBQ Pork Belly£21.00Dingley Dell Suffolk Red pork belly glazed with honey, tomato and pineapple, then grilled until caramelised. The acidity in the glaze cuts through the richness, giving each piece a clean, moreish finish.Dingley Dell Suffolk Red pork belly glazed with honey, tomato and pineapple, then grilled until caramelised. The acidity in the glaze cuts through the richness, giving each piece a clean, moreish finish.
- Spicy Coconut Jackfruit & Tofu£18.50Young jackfruit, crispy tofu and mushrooms simmered in spiced coconut cream with garlic, onion and ginger. Rich, warming and satisfying - a plant-based take on a Filipino coconut stew.Young jackfruit, crispy tofu and mushrooms simmered in spiced coconut cream with garlic, onion and ginger. Rich, warming and satisfying - a plant-based take on a Filipino coconut stew.SpicyVeganVegetarian
- Filipino Vegetable Stew with Shrimp Paste£10.50A traditional mix of seasonal vegetables - courgette, bitter melon, aubergine and beans - cooked down with shrimp paste for a deep, savoury finish. Simple and rooted. (Allergen: crustacean)A traditional mix of seasonal vegetables - courgette, bitter melon, aubergine and beans - cooked down with shrimp paste for a deep, savoury finish. Simple and rooted. (Allergen: crustacean)
- Taro Leaf & Coconut Milk Stew (Laing)£10.00Taro leaves slow-cooked in creamy coconut milk with ginger, garlic and chilli until tender and deeply flavoured. A slow-cooked Filipino stew with quiet heat and real depth.Taro leaves slow-cooked in creamy coconut milk with ginger, garlic and chilli until tender and deeply flavoured. A slow-cooked Filipino stew with quiet heat and real depth.SpicyVeganVegetarian
