Hospitality Today Spring 2017 - Page 7

Oliver says: “Barbecoa has always been about celebrating the primeval art of cooking with wood, smoke and fire. At Barbecoa Piccadilly, we’ll offer the same incredible fire-based cooking techniques but also give diners a new experience, with an emphasis on beautiful Anglo-French combinations. Through the art of precision cooking, we’ll be serving simple, elegant dishes with insane ingredients that will really tantalise the taste buds - all set in amazing, classical surroundings.” He added: “I’m really excited that we have the chance to celebrate breakfast, and also put our stamp on afternoon tea with some of the best patisserie chefs in the country.” Oliver has worked with Chef Director Steve Pooley, who helped launch the first branch of Barbecoa in St Paul’s, to create a menu that “celebrates the perfect match between kit in the kitchen and impeccably-sourced ingredients”. Meat is the centrepiece - especially steak - but other dishes include coal-roasted lobster thermidor and smoked and grilled poussin. | 7 Fresh seafood is served from the feature cold bar, including a signature Piccadilly ‘fruits de mer’ platter with lobster, crab, langoustines and oysters. Highlights on HT’s visit included the short rib croquettes (as a starter), and the ‘Snickersphere’ chocolate and hazelnut desert (above). Other dishes on the menu include fire- roasted clams with spicy ’nduja (sourced from British charcuterie company Cobble Lane Cured), and cured salmon served with a shot of iced vodka, distilled in-house with an infusion of cucumber and dill. Open all day, breakfast (from 7am) and afternoon tea (2.30pm–5pm) are presented Barbecoa-style, alongside the lunch and dinner menus. Food is served until 11.30pm Monday to Saturday and 10.30pm on Sundays. The ground floor bar offers cocktails (including the ‘Barbecoa blazer’) and a drinks menu which showcases a range of fine bourbons and an eclectic wine list. There is an all-day menu of bar snacks, from light nibbles – beef croquettes and cod’s roe with crackers for example, and a selection of small plates or sliders – Lobster with secret sauce and buttermilk fried chicken and pickles – to bigger plates such as smoky Caesar salad, Wagyu beef burgers and oysters.