Be the first to review
hosted by The Backdoor Kitchen
SPONSORED BY "APEROL SPRITZ UK & CAMPARI"
Here we are proud to present our first pop-up series which will hit the vibrant and lunatic Brixton. For 3 Sundays in a row SALON - upstairs at Cannon and Cannon - will be the extended version (and the larger home) of the BackDoor Kitchen.
The Backdoor SALON will kick off on the 21st July. Two different slots: a luscious BRUNCH first followed by a proper ITALIAN APERITIVO.
You will be welcomed by a cocktail offered by "Aperol and Campari" but more wines and cocktails are waiting for you at our - cash only - Backdoor Bar and there will be a hell of a list!
Welcome to our Sunday food riots!
********************************
THE BRUNCH (from noon)
********************************
| COMPLIMENTARY COCKTAIL |
| CROSTONI FLAT C |Warm ciabatta bread slices served with melting smoked provola, fresh basil, prawn marinated in garlic and Basil EVO oil wisely wrapped in gently baked Rolled Pancetta!
| the RISOTTO Y PAELLA RENDEZ VOUS | Traditional Milanese Saffron risotto meets the flavours of Spanish Paella in a feast of Pecorino cheese, Chorizo, Courgette, Squid and the unusual kick of a bed of Real Blood Chorizo shavings sprinkled all over.
| NASELLO CON CREMA VERDE | Hake steaks baked with garlic and olive oil and dressed with a special green sauce made from pea, mint, lime & potato, all drizzled with White peppercorns.
| SECRET DESSERT | Just be patient :P
******************************
THE ITALIAN APERITIVO (from 3PM)
******************************
An aperitivo is always the best way to do things in style, especially in Summer.
- WHAT YOU GET? 3 Italian chicchetti to nibble along with a nice Aperol cocktail. Book your food now at things run out quick when it comes to Italians!
- THE DOORS WILL STAY OPEN: Just drop by if you are wandering around Brixton, you'll find us quite drunk upstairs :D
Here's a small sample of the wonders that might end up in your cicchetti-trio:
| UOVA GRATINATE e BOTTARGA | Egg au gratin stuffed with Pecorino cheese, chive, lemon juice, boild egg yolk and sprinkled with Sardinian dried mullet roe;
| ARANCINI DI ZUCCA e 'NDUJA | Deep-fried rice balls filled with butternut squash cream, pink pepper, spicy Italian sausage and mozzarella;
| CAPONATINA DI COPPA |Courgette, sultana, pinenut caponata mixed with Roman coppa and Pecorino THE Romano cheese cream;
But there will be more unexpected dishes Chef will pull out of the sleeve :O
*********************************************
We can accomodate all dietary requirements.
MORE INFO:
http://backdoor-kitchen.com/backdoorsalon/
EMAIL: backdoorkitchen47@gmail.com
*********************************************
