EAT OUT, EAT IN

Serving small plates, sashimi and stellar mains, this London pop-up embraces Australian inventiveness but keeps Japanese traditions at its heart

Aussieinspired Japanese at Pacific

Using Japanese techniques with an Australian attitude, pop-up restaurant Pacific, currently in residence in London’s Mayfair, is a joy. Aussie chef Shaun Presland’s menu is built on playful versions of Japanese classics like teriyaki, as well as a smattering of more modern dishes, such as his kimchi Brussels sprouts (p141). Presland honed his skills in the kitchens of renowned Asian restaurants and served as executive chef for the Saké Restaurant & Bar brand – Australia’s biggest Japanese restaurant group – so this is the real deal. The ingredients are beautifully sourced; we loved the miso toothfish and seabass sashimi with white soy dressing, plus there’s an Australian wine list and plenty of chilled sake to enjoy in cosy, sheepskinlined chairs that offer a full view of the kitchen. pacificlondon.co.uk

Coffee colada

MAKES 1 PREP 5 mins plus freezing EASY

VCut a short way into the end of 1 small pineapple wedge, then transfer to a lined baking tray and freeze until solid. Put a scoop of ice and 40ml coffee liqueur into a highball glass. Shake 50ml bourbon, 50ml pineapple juice, 15ml Coco Lopez sweetened coconut cream, 20ml lemon juice and ice together in a cocktail shaker until combined. Strain the cocktail into the glass and garnish with the frozen pineapple wedge to serve.

GOOD TO KNOW vegan • gluten free

PER COCKTAIL 330 kcals • fat 1g • saturates 1g • carbs 29g • sugars 29g • fibre 1g • protein 1g • salt 0.1g

Aussie chef Shaun Presland updates Japanese classics

Pacific’s warm interior, or its leafy patio, offer a cosy space for enjoying modern Japanese dishes, as well as a curated wine and chilled sake list.