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hosted by The Backdoor Kitchen
After a long long Xmas break, the food brigade of the Backdoor Kitchen has decided to stretch a bit their lazy bums behind the kitchen and create a new spectacular event of silly fun and amazing food. Here we present you one of the most successful series of nights that roots to the origins of chef Rob's hometown flavours.
Here you have a twisted, newly invented extravaganza that is all about that beautiful plateful that is Rome!
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Complimentary glass of Prosecco
Zuppa di Ceci, Capesante e Guanciale - Chickpea & Sage soup, served with Scallops wrapped in Parma and topped with cured Guanciale and Sage crisps. All served in a homemade bread cup.
Baccala al Finocchio Due maniere - Salt cod parcels laid on Fennel and Pecorino Romano puree, topped with cockles and Fennel carpaccio and dressed with Parsley, garlic and wine sauce.
Ravioli di Coppa di Testa - Homemade Ravioli filled with Pork cheeks, cured Pork head, cured Pork meat and spices. Dressed with Pecorino, Parmesan cheese, black pepper and white wine cream. Served with petit pois, caramelised onion and mustard glazed pears.
Coda alla Vaccinara a la moda Inglese - Tomato sauce braised Ox's tail stew, beef sirloin slices, pomme puree, balsamic vinegar glazed baby onions and greens, topped with a luscious beef and red wine jus.
Secret dessert
