An al fresco table&candle evening with Chef...
GARDEN SERIES // 16 April-15 May 2021
'Sardinia in Springtime' five-course menu
& a complimentary Gin & Mirto cocktail
made with seasonal British produce,
alongside paired wines & cocktails
• £49 dine-in (£45 earlybird) •
ADDRESS: 4 RAVENSCROFT ST, SHOREDITCH E2
MENU
'Sardinia in Springtime'
FIVE COURSE SET MENU
Ou & Sparau
Carasau, Sardinian parmesan fondue, 62° Legbar egg, green & white asparagus, balsamic of fig
Wine ~ Dell' Emilia, Corte S.Maria, Emilia Romagna (Sauvignon blanc)
Culurgiones & Cunservas
Wild herb handmade ravioli, yellow tomato sauce, smoked ricotta crumble & cherry tomato confit
Wine ~ Delle Venezie, Conti di Reforte. Veneto (Pinot Grigio blush)
Musteba Cun Patata & Murta
Lemon pork tenderloin with Myrtle liqueur sauce & roast New Jersey Royals
or (v) Spring green roll filled with Sardinian blue cheese, Granny Smith & myrtle sauce
Wine ~ Torre Gaggio, Emilia Romagna (Sangiovese Rubicone)
Angioi & Crancioffa
Braised lamb, artichoke, Taggiasche olive, white wine & parsley jus
or (v) Grilled artichoke filled with casizolu cheese & New Jersey Royals, white wine & parsley jus
Wine ~ Villa Monsignore. Piemonte (Barbera Asti)
Ou de Pasca
Handmade Valhorna Chocolate Egg in nest of tagliolini, Madagascar vanilla custard, ricotta mustia & hazelnut mousse
--
OPTIONAL EXTRAS
+ Sardinian Charcuterie (for two) £16
Prosciutto rustico sardo, Prosciutto di cinghiale, Prosciutto di pecora, Porchetta, Lardo al mirto, Salsiccia sarda di maiale, Salsiccia sarda di cinghiale
+ Organic Spring Sardinian cheese board £10
Erborinato sardo, lightly-smoked Pecorino Sercoro, mature Pecorino Monte Pesanu, thistle honey & carasau
+ Sardinian Spring Charcuterie & Cheese Spread (for two) £24
+ 4 paired Italian wines (courses 1-4) £24
BOOK NOW
NOTTING HILL ~ 26th & 27th March
(FULLY BOOKED)
BLACKHEATH ~ 2nd & 3rd April
Collection kitchen: Avocado Garden, 58-62 Tranquil Vale, Blackheath SE3 0BN
PRIMROSE/BELSIZE PK ~ 3rd April
Collection kitchen: Chamomile Café, 45 Englands's Lane, NW3
HIGHGATE ~ 9th & 10th April
Collection kitchen: Archies, 36 Highgate Hill N19
SHOREDITCH *Garden Series* ~ 16th April-15th May
Al fresco venue: Clutch, 4 Ravenscroft St, E2
ABOUT THE CHEF
Born and raised on a farm in Sardinia, Oliva spent his childhood nestled in the heart of Sardinia's food scene, lavishing his days out fishing on the Med, foraging for mushrooms and herbs and, of course, making pasta, lots of pasta. His upbringing instilled a love of Sardinian fare and a respect for nature which underpins his faithfulness to sustainability, seasonality and locality in his menu development, as well as a love of the ocean.
Having gained his cookery diploma, he moved to Milan where he was taken under the wing of acclaimed sommelier Savio Bino at Aromando Bistrot and soon rose to position of chef de partie, excelling in meat and pasta.
After 3 years his journey continued onto London where he joined Enoteca de Luca of Mayfair, rapidly rising the ranks to become head chef after just a few months.
Ever-hungry to progress, Oliva moved to Paris, taking up the position of CDP at michelin-starred-chef Massimo Tringali's Armani Ristorante, where he further refined his skills and knowledge within fine Italian cuisine.
Finally Oliva joined the Michelin-starred chef Theo Randall at his heavily-awarded Theo Randall at the Intercontinental in Park Lane, as Chef de Partie across the various stations and helping them to earn 'Top 3 Pasta Menus' in London*
*Gambero Rosso Awards 2020
Sardinian cuisine is characterised as a 'melting pot' of the various surrounding Mediterranean cultures, but still maintaining its own, strong culinary identity therein - a nutritional model earning the island 'Intangible Cultural Heritage' status by UNESCO, strictly divided between food from the land and food from the sea.
"It's the memory of my mother's pasta machine, the memory of being at sea catching urchin, the memory of the suckling pig on the fireplace every Sunday - the sights and smells of my country - and of course the flavours of the sea, that inspired this menu - which I now want to share with the world."