A bright and refreshing take on the Filipino version of ceviche. Fresh trout is cured in coconut vinegar and finished with seasonal rhubarb for a unique, tart complexity. Reviewers praise the balance of acidity and the freshness of the fish.
Tips from diners
The coconut vinegar is much milder than standard lime, which lets the flavor of the trout really come through.
The dish that made Sarap famous. Pork belly is stuffed with lemongrass and ginger, then slow-roasted for several hours until the meat is succulent and the skin achieves a shatteringly crisp, glass-like crackling. Reviewers consistently name it as one of the best pork dishes in London.
Tips from diners
This is the mandatory order. The crackling is the highlight — it's perfectly crisp without being too hard.
A favorite dessert that demonstrates the kitchen's skill with Filipino ingredients. The cassava filling is soft and dense, topped with a thin layer of torched sugar that shatters when broken. Reviewers call it the perfect sweet finish to the meal.
Tips from diners
It's not overly sweet, which is great after the richer pork dishes. The texture of the cassava is unique and very satisfying.
A modern vegan take on the quintessential Filipino adobo. The green jackfruit has a remarkably 'meat-like' texture that absorbs the sharp, savory flavors of the traditional soy and vinegar marinade. Reviewers note it as a highly successful plant-based alternative.
Tips from diners
It captures all the classic adobo flavors — sharp vinegar and savory garlic — without the meat. Very satisfying with a side of rice.
A clever vegetarian interpretation of the traditional Filipino peanut stew. The celeriac is salt-baked to concentrate its earthy sweetness and served with a rich, savory peanut sauce that has a distinctive orange hue from annatto. Reviewers call it an inventive and satisfying option.
Tips from diners
Even meat eaters should try this — the peanut sauce is incredibly rich and savory, a perfect match for the earthy celeriac.
After starting as a residency in Brixton, Chef Budgie Montoya has established Sarap as a leading voice in modern Filipino cuisine. The menu focuses on high-quality ingredients and traditional techniques reimagined with contemporary flair, with the legendary slow-roasted 'Lechon' remaining the restaurant's most celebrated offering.
The restaurant is now located on Heddon Street, which is a great pedestrianized food hub. It's a much more formal setting than the original Brixton residency.
If you want to try the whole roasted Lechon (piglet) for a group, you must order it at least two days in advance. It's ideal for a party of six to eight people.
The vibe is modern and high-energy. It's a great spot for a fun group dinner where you can share a lot of different small plates.
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