For this month’s Guest Chef Series, Mag St. Kitchen in collaboration with Honawar Hospitality, brings to you Chef Luke Robinson of award-winning London restaurant Evelyn’s Table who will be taking you on a culinary trip through Italy. His menu is inspired by Southern Italian seasonal cooking. Chef Luke will be presenting some of his favourites including – Pizzette Fritte, Margherita Pizzette, Pici Cacio e Pepe, Roasted Duck, Lemon Tart, and more!
Menu:
-Canapés
-Pizette Fritte
-Margherita Pizette (v)
-Focaccia Bread, Tuscan Cappezanna (v)
-Indian Charcuterie Culatello (v)
Mains
-Pickled Violet Artichoke, Rocket, Endive, Candied almonds, Rocket Flowers
-Pici Cacio e Pepe
-Grilled and Escabeche Mackerel with Pickles/Courgette Crushed with Butter, Basil, Mint, Pine Nuts, Courgette Flowers (v)
-Roasted Duck on the crown “Aupicius” Style, Baby Vegetables from The Table Farm, Confit Leg, Lyonnaise Onions/Aubergine parmigiana, Violet Aubergines, San Marzano Tomato, Mozzarella, Basil, Bread Crumbs
-Glazed Lemon Tart, Italian Meringue
Menu:
-Canapés
-Pizette Fritte
-Margherita Pizette (v)
-Focaccia Bread, Tuscan Cappezanna (v)
-Indian Charcuterie Culatello (v)
Mains
-Pickled Violet Artichoke, Rocket, Endive, Candied almonds, Rocket Flowers
-Pici Cacio e Pepe
-Grilled and Escabeche Mackerel with Pickles/Courgette Crushed with Butter, Basil, Mint, Pine Nuts, Courgette Flowers (v)
-Roasted Duck on the crown “Aupicius” Style, Baby Vegetables from The Table Farm, Confit Leg, Lyonnaise Onions/Aubergine parmigiana, Violet Aubergines, San Marzano Tomato, Mozzarella, Basil, Bread Crumbs
-Glazed Lemon Tart, Italian Meringue
