Kudu, Peckham: restaurant review and dinner party menu
Read our review of Kudu in Peckham and check out head chef Patrick Williams’ South African-inspired recipes
In the past few years Peckham has become one of south London’s culinary hot spots – from the seasonally led, Mediterranean-inspired Artusi, to the Coal Rooms, which serves up smoky chargrilled meat and fish in what was once Peckham Rye station ticket office.
The latest addition to this fertile restaurant scene is Kudu, a stylish neighbourhood outfit that has crafted a small but expertly curated menu of modern European dishes that also draws inspiration from head chef Patrick Williams’ South African roots. He opened the place with partner Amy Corbin, for whom restaurants run in the family – father Chris Corbin launched the likes of The Wolseley and Brasserie Zédel.
Inside, pale-pink walls, marble tabletops, stylish brown Scandi-style chairs and teal- coloured banquettes warm up the stripped- back space.
Start with one of the restaurant’s most popular dishes, the kudu bread, which you dip into melted, salty and seriously moreish lardon butter. Accompany this with meaty, crispy-fried artichokes with a super-creamy miso mayonnaise.
The mains on the menu are enticing, with lots of tapas-style small and medium sharing plates. Opt for a sweet, caramelised onion and beer tarte tatin with a fresh and light goat’s curd (recipe below), and a carefully crafted pig’s head tortellini in a salty hay broth. Another must-order on the menu at Kudu is the roasted skate wing with calçot spring onions (recipe below), which is beautifully soft yet meaty. Kudu fulfils all expectations of what a good neighbourhood restaurant should be, with a rustic menu with plenty of modern twists.
This next level onion tarte tatin is easy to make and will make an impressive dinner party starter. Patrick serves this recipe at Kudu as one of the small plates – we’ve made it a little bigger for sharing at home. He also garnishes the tart with fennel flowers, finely sliced sorrel, and goat’s curd with leek oil.
More like this
Check out this crispy fried artichoke with a punchy miso mayonnaise sauce. This easy recipe makes a great starter or welcome snack for vegetarian entertaining. More ideas here...
We love this simple recipe for roasted skate wing and charred baby leeks served with a creamy buttery sauce. Pair with the artichokes or one of our side dishes ideas...
Review by Amanda James, recipes by Patrick Williams, Kudu Peckham
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