hosted by The Backdoor Kitchen
Every now and then Rob takes a break from his regional Italian obsession and puts together a few nights that are completely inspired by limitless creativity. No national pride, no themes or flavour boundaries: just the food, the chef and a bottle of sparkling wine.
If you feel like bringing your mother to a rave party, our freestyle banquet is the place to eat and rock. Come and love us for scallop sake!
Complimentary glass of sparkling wine
Amuse Bouche - Sauteed cockles bruschetta with wild garlic and parsely, wine and cream sauce
Back to Black - The Nero sauce, a squid ink based sauce, is at the core of food culture of many Mediterranean countries. It reflects elegance, bold flavours and a fresh taste of the sea. That is what happens when powerful spices meet an iconic fish ingredient. Pan seared smoked paprika and saffron scented scallops served with char-grilled squid and a velvety squid ink and ginger veloute'
Rock Lobster - Marco Pierre White was probably the first British rockstar chef to hit the food scene. This dish celebrates his life and times at Harvey's with a classic recipe of his that has been slightly tweaked. Poached lobster with tomato tagliatelle, wild garlic and a lobster and vodka jus.
Dishes of Innoncence and Experience - The Roman Mint Lamb is a signature dish of the Backdoor kitchen. It was produced for the first time 3 years ago and every time that we get back to it, it always gets better,enriched by some new addition, empowered by much more refined skills and increased knowledge. The lamb represents a great chapter of our history. Lamb rack marinated in two varieties of Roman Mint, served with pomme puree and ratatouille, topped with a luscious red wine and mint gravy.