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Five-course 'Summer in Sardinia' menu 
& a complimentary Gin & Tonic with Sardinian gin
made with seasonal British produce, alongside paired wines & cocktails
£49 per person / (v) options available
our pop-ups are covid-safe & 5% of profits go towards looking after the homeless in winter

S̶H̶O̶R̶E̶D̶I̶T̶C̶H̶ ̶~̶ ̶1̶4̶t̶h̶ ̶&̶ ̶1̶5̶t̶h̶ ̶A̶u̶g̶u̶s̶t̶
C̶R̶O̶U̶C̶H̶ ̶E̶N̶D̶ ̶̶̶̶̶̶̶~̶̶̶̶̶̶̶ ̶̶̶̶̶̶̶2̶1̶s̶t̶ ̶̶̶̶̶̶̶&̶̶̶̶̶̶̶ ̶̶̶̶̶̶̶2̶2̶̶̶n̶d̶ ̶̶̶̶̶̶̶A̶u̶g̶u̶s̶t̶
P̶R̶I̶M̶R̶O̶S̶E̶ ̶H̶I̶L̶L̶ ̶̶̶~̶̶̶ ̶̶̶1̶̶̶1̶t̶h̶̶̶ ̶̶̶&̶̶̶ ̶̶̶1̶2̶t̶̶̶h̶̶̶ ̶̶̶S̶e̶p̶t̶e̶m̶b̶e̶r̶
M̶U̶S̶W̶E̶L̶L̶ ̶H̶I̶L̶L̶ ̶-̶ ̶2̶5̶t̶h̶ ̶&̶ ̶2̶6̶ ̶S̶e̶p̶t̶e̶m̶b̶e̶r̶

HIGHBURY ~ 25th & 26th September

Venue: Blighty Café, Blackstock Road, N5
**Our venues are cosy, secret high street locations for 30-40 diners. The address will be announced the week of the evening. For any questions, do give us a call! 0203 105 8033**

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'Summer in Sardinia'

Stonebass & watermelon (v) carpaccio
Carpaccio of stonebass & watermelon (v), juniper berry, watercress, black ink carasau
Paired wine: Sauvignon Dell Emilia/Romagna 2019

Culurgiones cun bottarga -or- burro e salvia (v)
Handmade 'ravioli of Sardinia', potato, caprino cheese, bottarga of mullet or burro e salvia (v)
Paired wine: Pinot Grigio Rosé delle Venezie IGT 2019

Muggeddu arrustiu
Grilled Cornish Grey Mullet, pickled radish (v), lentils, baby spinach
Paired wine: Trebbiano Rubicone Romagna IGP 2018 

Porceddu cun pattata & pedringiau
Slow roast British pork belly or grilled caprino cheese (v), smoked mash, grilled aubergine, mirto zabaione
Paired wine: Primitivo ‘Acanto’ Salento Puglia IGT 2017

Seadas cun mebi de gureu
Seadas fried dumpling, thistle honey, saffron, soured Pecorino served with ricotta ice cream

Organic Sardinian cheese board (+ £9)
fresh Pecorino, mature Pecorino, Caprino, served with honey

Cocktail du jour (+ £7)
Gin & tonic with Sardinian gin, white mirto, juniper

Four paired wines (+ £20)

Drinks menu

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About the Chef

Born and raised on a farm in Sardinia, Oliva spent his childhood nestled in the heart of Sardinia's food scene, spending his days out fishing on the Med, foraging for mushrooms and herbs and, of course, making pasta, lots of pasta. An upbringing that 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 became chef de partie, building his foundational understanding of the importance of simplicity and quality ingredients. 

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

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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." 

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