Pitchboard

Chicory Kitchen- Persian Nights

Handed down through three generations the skill of cooking Persian cuisine is one of the specialities of Chicory Kitchen – mother and daughter duo Eve George and Hannah Plimmer.

We are delighted to be hosting Chicory Kitchen again after their sell out supper clubs at Brother Marcus in 2016

Come and experience the intricate flavours of their mouth-watering dishes based on traditional recipes with their own modern twist.

FIND ON FACEBOOK @CHICORYKITCHEN AND INSTAGRAM @CHICORY_KITCHEN

February 23rd, 24th, 25th

£28 per head

Meze plate to start

Sumac and dill ceviche, smoked aubergine with pomegranate, garlic peppers and tarragon salad

Or

Jewelled stuffed vine leaves*, cumin whipped feta, caraway cracker, smoked aubergine with pomegranate and garlic peppers

*(contains pine nuts and pistachios)

Mains

Both served with jewelled rice, brined cucumbers, flatbread, cardamom yoghurt

8-hour pulled lamb shoulder with pomegranate molasses and prunes

or

Mushroom, shallots and artichoke ghormeh sabzi (Persian herb stew)

Desserts

Chocolate meringue cake with homemade cardamom ice-cream

or

Saffron rice pudding, homemade rose petal jam (served cold)

March 23rd, 24th, 25th

£28 per head

Meze plate to start

Sumac and dill ceviche, smoked aubergine with pomegranate, garlic peppers and tarragon salad

Or

Jewelled stuffed vine leaves*, cumin whipped feta, caraway cracker, smoked aubergine with pomegranate and garlic peppers

*(contains pine nuts and pistachios)

Main

Both served with jewelled rice, brined cucumbers, flatbread, cardamom yoghurt

Grandma Jake’s Persian meatballs

Or

Yellow split pea khoresh, dried limes, spinach and potato

Dessert

Orange blossom and almond cake with vanilla and passion fruit cream

Or

Cardamom, espresso chocolate pot with pistachio tuile

April 23rd, 24th, 25th

£28 per head

Meze plate to start

Sumac and dill ceviche, smoked aubergine with pomegranate, garlic peppers and tarragon salad

Or

Jewelled stuffed vine leaves*, cumin whipped feta, caraway cracker, smoked aubergine with pomegranate and garlic peppers

*(contains pine nuts and pistachios)

Main

Served with jewelled rice, brined cucumbers, flatbread, cardamom yoghurt

8-hour pulled lamb shoulder with pomegranate molasses and prunes

or

Mushroom, shallots and artichoke ghormeh sabzi (Persian herb stew)

Dessert

Walnut and honey syrup bundt cakes with pistachio ice cream

Or

Rose panacotta with almond peaches

Event date: Thursday Feb 23, 2017

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