Dine Asado

Dine Asado Dine Asado is a new experience in home dining. Dine Asado provides restaurant quality, freshly prepa

Mmmmm monkfish! Who doesn't love this versatile, slightly sweet, and meatily firm fish? Caught sustainably off the Devon...
16/09/2020

Mmmmm monkfish!

Who doesn't love this versatile, slightly sweet, and meatily firm fish? Caught sustainably off the Devon coast, we offer the highest quality pan-fried monkfish goujons, served on pea hummus with grilled asparagus spears.

Tender, yet firm, and full of flavour, a perennial favourite.

Recommended Wine
Chablis 2019, Joseph Drouhin, Burgundy, France (75cl)

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You have a sweet tooth, but you want a more refreshing, and less heavy end to the meal? We suggest Panna Cotta, which tr...
14/09/2020

You have a sweet tooth, but you want a more refreshing, and less heavy end to the meal?

We suggest Panna Cotta, which translates literally to "cooked milk". Originally hailing from Piedmont in northern Italy, where they know a thing or two about good eating, ours is made with lightly set rich sweet cream, that is infused with lime and vanilla, and then topped with our tangy raspberry coulis, it's the perfect indulgence.

Second helpings are not unknown...

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Here's one for the kids, and also for the kids within us!These tender morsels of chicken breast and thighs have been mar...
09/09/2020

Here's one for the kids, and also for the kids within us!

These tender morsels of chicken breast and thighs have been marinated in buttermilk, which, for scientific reasons we'll not bore you with, creates the perfect crispy coating, locking up the juicy flavours inside every bite. Dunked in our yoghurt & coriander dip, you then have the perfect chicken tender.

Pass them around...

Recommended Wine
Sauvignon Blanc 2019, Yealands Estate, New Zealand (75cl)

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Some things just work, don't they? They don't require any alterations or revision. They arrive, perfectly formed, and to...
07/09/2020

Some things just work, don't they? They don't require any alterations or revision. They arrive, perfectly formed, and to change anything about them would not only be frivolous, it would be downright sinful. Such a thing is Sticky Toffee Pudding.

With origins in a 1970s Cumbrian guest house, the recipe for this staple of British pudding has remained simple and steadfast in it's make-up, throughout it's relatively brief history.

Moist date sponge is blanketed by a rich and velvety, butter toffee sauce, and the result is so moreish, that no further embellishment is called for.

We all know a good thing when we see it...

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We're quite fond of the classics... Even just a cursory glance at our menu will tell you that, and what's more quintesse...
04/09/2020

We're quite fond of the classics... Even just a cursory glance at our menu will tell you that, and what's more quintessentially classic than Steak Tartare?

Ours is the roughly diced variety, so that the delicate texture of the finest British grass fed beef is not undermined. It's cool, creamy consistency is interspersed with fragrant bursts of flavour from the chopped capers, gherkins and parsley. All that is then bound by the tang of our signature sauce.

This classic endures...

Recommended Wine
Dry Riesling 2017, Trimbach, Alsace, France (75cl)

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We all need a little "pick me up" every now and then, and our Tiramisu has all that it takes to elevate the spirits a li...
31/08/2020

We all need a little "pick me up" every now and then, and our Tiramisu has all that it takes to elevate the spirits a little.

With the kick from espresso, and the indulgence of Marsala wine soaked biscotti, all topped with rich mascarpone cheese, and a dusting of cocoa, we're sure you'll be feeling just right, after this satisfying treat.
..and relax.

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This year's Spanish holiday may be out of the question, and you might be missing the distinctive piquancy of those regio...
31/08/2020

This year's Spanish holiday may be out of the question, and you might be missing the distinctive piquancy of those regional Spanish dishes, that practically taste of sea and sunshine...

What about this, our take on a classic from the south, and very popular on tapas bar menus, Gambas Al Ajillo, or Prawns in garlic sauce?

We take plump Pacific King Prawns, and pan fry them in butter, sliced garlic, and chilli, and you have all the fun, of devouring them, and most importantly, licking each finger to savour every last morsel of flavour.

Buen Provecho!

Recommended Wine
Dry Riesling 2017, Trimbach, Alsace, France (75cl)

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Imagine how their faces light up, as you bring this to the table.Presented on your grandmother's favourite meat platter ...
27/08/2020

Imagine how their faces light up, as you bring this to the table.

Presented on your grandmother's favourite meat platter (brought down from the Welsh dresser for the occasion) this perfectly cooked 1.8 kg rolled, and deboned lamb shoulder demands everyone's attention.

Steam rises, juices run, and that beautiful hunger inducing aroma fills the room. Your just sharpened knife glints in the light, as you carve into the tender roast, each new slice lazily folding over, on top of the previous one, as you go.

Who's first?

Serves 4-5

Recommended Wine
Pinot Nero DOC 2018, Colterenzio, Italy £26 (75cl)

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What's your favourite part of a creme brûlée? That torched sugar crust, and the satisfying sound as you tentatively firs...
24/08/2020

What's your favourite part of a creme brûlée?

That torched sugar crust, and the satisfying sound as you tentatively first tap it, but then soon apply a little more force with your spoon, cracking that crust, and gaining access to what lies below?

Or that creamy set custard, and it's bounty of black specks (hundreds of flavour packed vanilla seeds) whose tongue coating texture, only allows the flavour to linger and linger?

Whichever is your favourite part, we think you'll agree, this one has the balance of each element just right, and in case you're wondering, we like a bit of both parts, in every mouthful.

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Goat's cheese is a bit special, isn't it? Such a defined and distinct flavour, one that we personally adore.Add to that,...
24/08/2020

Goat's cheese is a bit special, isn't it? Such a defined and distinct flavour, one that we personally adore.

Add to that, a combination of more ingredients, with their own individual taste; wonderfully spicy wild rocket, tangy sun dried tomatoes, unctuous and sweet aged balsamic, and the complexity of pickled onion. We even grill the goat's cheese for you, adding yet more 'sabor'.

This dish certainly packs a degustatory wallop.

Pow! Pow!

Recommended Wine
Pinot Nero DOC 2018, Colterenzio, Italy (75cl)

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Address

Frith Street
London
W1D4RB

Opening Hours

Wednesday 12pm - 9pm
Thursday 12pm - 9pm
Friday 12pm - 9pm
Saturday 12pm - 9pm
Sunday 12pm - 6pm

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