360 restaurant: Experience the World’s Flavours in One Bite

360 restaurant, the international tapas experience created to suit the needs of globetrotters, represents the harmony and fusion of tastes from every corner of the world. 

From plate to design, the restaurant’s concept revolves around the circle as a universal symbol of earth, wholeness and unity, conveyed throughout the restaurant with its central oval-shaped bar and oval seating areas.

As for the dishes, the concept is brought together directly in the 360 kitchen from the fusion of the team’s hometown flavours. A perfect example is the signature Smoked Scallops dish.

With scallops from US East Coast, seaweed marine algae from Canada, samphire from the UK, chilli from South Africa, ponzu from Japan, coconut from Thailand and the smoking sawdust from Australian trees, you truly can taste the world in one bite.

In celebration of summer, we’re sharing the recipe with you!

 

Recipe Ingredients

Scallops in shell            3 nos

Samphire                      50gm

Long Dutch red chilli     1 no

Sesame oil                    5ml

Ponzu                            50ml

Kaffir lime leaves           2 no’s

Coconut milk                 100ml

Seaweed                       30gm

Salt                                5gm

Ground white pepper    2gm

Lime                              1 no

Sunflower oil                 15ml

Micro herbs                   Few sprigs

Sawdust                        For smoking scallops

  

Method 

1. Clean and take out scallop meat out of shell.

2. Make a reduction using ponzu, lime leaves and coconut milk, making sure it’s of coating consistency.

3. Soak seaweed in warm water and salt for 5 minutes, drain and keep aside.

4. Finally, chop chillies for garnish and make infusion with chilli, lime zest, lime juice and sesame oil.

5. Blanch samphire in boiling salted water for 10 seconds.

6. Cook scallops in hot pan with very little oil, once scallops are evenly brown in colour turn them over, cook them for further 20 seconds, drain and keep aside.

7. Assemble the dish with seaweed on base of plate followed by scallop shell, samphire, scallops, ponzu reduction and chilli marinade.

8. Garnish with micro herbs.

9. Cover the dish with glass dome and smoke the scallops dish using smoking gun.

10. Leave to smoke the dish for couple of minutes before presenting it on table.

 

Our Smoked Scallops is just one of the many creative international dishes served at 360 restaurant. If you like the sound of it, why not come and try truffle arancini with parmesan cream or blackened miso cod with charred stem broccoli and wasabi mayonnaise? Our Chef Akshay Sabharwal brings an impressive 26 years of experience, which means that every dish is prepared to absolute perfection. 

Call 020 8786 6512 to book your table. 360 Restaurant is located in the heart of Kingston overlooking the River Thames. Kingston House Estate, Portsmouth Road, Surbiton, KT6 5QQ.