Ask Chef and he'll go FREESTYLE (a crazy night of amazing produces and cooking!)

Supperclubs & Popups | Italian | Supperclub

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hosted by The Backdoor Kitchen

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Once or twice a year, chef leaves on a side all our series, sits down and comes up with a unique menu using only top ingredients and its creativity.
This incredible nights are the BackDoor Legendary Dinners and this is our new Legendary menu...

| COMPLIMENTARY KIWI CAIPIROSKA |
A favourite of the house, this cocktail has been around between Fabio and Rob’s hands far before the BackDoor Kitchen started. Good old times!

| VENUS SAUTEE | Razorclam sautéed in white wine, chilli, garlic and parsley laid on a bed of Venus Rice – a naturally black variety of rice from Northern –Italy – dressed with lemon juice, caper, kalamata olive and extra virgin olive oil;

| GAMBERI E FRAGOLE | Tiger prawns marinated in garlic and basil olive oil laid on chef’s strawberry puree and topped with basil leaves. Food for Gods! ;

| SCALLOP SALTIMBOCCA| Signature dish: Juicy and meaty scallop wrapped in Parma Ham and chives slowly cooked in white wine and sage. Served with toasted Sardinian fregola pasta;

| REAL BLOOD CARBONARA | Homemade R E D Tortelloni stuffed Cacio e Pepe Style (Ricotta, Parmesan, Pecorino and Black Pepper)sauteed with a special Asparagus Carbonara sauce and topped with a real delicacy: Real Blood Chorizo (selected Black Iberian Pig meat mixed with some of its fat and blood) ;

| COMPLIMENTARY GLASS OF PORT WINE | Yes, you heard this very well!

| ANATRA AL PORTO CON SAOR DI PRUGNE| If there is a thing Fabio has been craving for since we started the BDK is a dish Chef used to make when the dynamic duo was still living in Paddington: a duck slowly cooked in a reduction of Port Wine. This time we serve it with a sweet and sour salad made from plum, endive, pine nut and sultana;

| SECRET DESSERT | ? – F R E E S T Y L E !

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