THE FOOD OF MACAU
TUES 27 OCT– SAT 7 NOVEMBER
Chef Alexandre Ferro hails from Portugal, but has been cooking in and around London for many years, including stints at Brat, Bao, Manteca and - most recently - Hackney's Little Duck the Picklery. Gwei-lo is Alexandre's take on the food of Macau - an island off the coast of Hong Kong, which blends Cantonese and Portuguese flavours, with influences from Africa, Malaysia and Goa.
Gwei-lo does all of his butchery in-house, as well as making all sauces, stocks, charcuterie, pickles and ferments from scratch. Highlights from the menu include the Fried Chicken - a boneless chicken leg, twice-fried, and served w/ a mango hot sauce; the Roasted Delica Squash dressed w/ fermented green chilli dressing, and served w/ whipped pumpkin seed humus and toasted pumpkin seed 'dukkah'; Braised Lamb - a rich lamb mince ragu served w/ spring onion pancake and pickled radish; and finally - the Crab Claypot Rice - rice cooked in crab stock, and dressed w/ a brown crab meat emulsion, white crab meat, spring onions and herbs.
Two desserts: the Apple Parfait is a light, autumnal sweet, w/ apple roasted in brown sugar, served w/ green tea jelly, crunchy oats and a snow of apple granita. The Hong Kong French Toast uses brioche, sandwiched w/ black sesame spread, which is soaked in custard and fried so that it becomes crisp. This is served w/ evaporated milk and an extra dollop of sesame spread (the Hong Kong version of Nutella).
Full menu available throughout the week, from Tuesday to Saturday, with a £25 set menu available on Wednesdays. Bookings are open, and recommended.
TUES 10 – SAT 21 NOVEMBER
Chefs Mawi Keivom and Samuel Bonnet are the Indian-French duo behind The Curry Mistress.
Championing Indian home-style cooking, the duo brings delicious, punchy, spice-packed dishes to the table. Think slow-cooked curries simmered in their own juices whilst the spices slowly infuse, resulting in rich, deep flavours. Inspired by family recipes, their cooking is steeped in nostalgia – inspired by the recipes and techniques that Mawi learned from her mother.
The offering includes many classics alongside other lesser-known dishes, and the menu includes vegetarian and vegan options, together with meat, poultry and seafood dishes.
Having completed residencies at The Whitechapel Gallery and Clapton Craft, as well as Turner Contemporary, Louis on Sea and Bar Nothing in Margate - The Curry Mistress joins us for two weeks of Indian delights.
Full menu available throughout the week, from Tuesday to Saturday, with a £25 set menu available on Wednesdays. Bookings are open, and recommended.