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PARTIES & PRIVATE DINING
A ROOM FIT FOR EVERY OCCASION
Our Remus Room is a warm and sumptuous setting for any party. It can accomodate twelve to thirty two persons seated, fourty-five standing, and is always served by its own chef in a dedicated, adjacent kitchen. The epic reclaimed teak table by Martino Gamper seems to be blessed - it is at the heart of every gathering, an epicentre of conviviality and joie de vivre.
Our feasting menus at the bottom of the page are changed monthly, with the seasons - and we delight in designing individual menus on special request.
Address any enquiries to Rosie Mayall: rosie@boccadilupo.com |
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CANAPES
£10 FOR A SELECTION OF THREE
£2.50 PER ADDITIONAL CHOICE
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TARTARE
Rose veal, truffle & mushroom
Tuna, orange, caper & pine nut
Tomato, avocado, mozzarella
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& basil
CRISPBREAD
Lardo, walnut
Avocado, bottarga & fennel
Salt cod, tomato & olive
BRUSCHETTA
Pumpkin, parmesan & mostarda
Tomato, basil & avocado
Buristo, red pepper & pistachio pesto
GRISSINI
Poppy seed, prosciutto & rocket
Dried broad bean, chilli & mint dip
Sesame, smoked tuna & oregana
SPHERES
Fried olive, veal & pork
Fried mozzarella bocconcini
Sausage, meatball & tomato
LOLLIPOPS
Mozzarella, tomato, basil & olive oil
Rabbit, sage, prosciutto & Marsala
Squid, artichoke & lemon
SOUPS & RISOTTO
Saffron risotto & gremolata
Porcini & borlotti soup, 'nduja crouton
Red prawn risotto, red prawn
FRIED
Sage leaf, anchovy
Crescentine, finocchiona salame & stracchino cheese
Fried ravioli of ricotta & mint
PIZZETTE
Wild mushroon & taleggio cheese
Foie gras, red onion, balsamic & pomegranate
Fried pizza, tomato & mozzarellla
CLASSIC
£40 per person
CHILLED RAW TOMATO SOUP
burrata, bread & basil
or
PACCHERI WITH SWORDFISH & AUBERGINE
basil, mint & pine nuts
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QUAGLIE IN PANZANELLA
grilled quails with tomato, bread & tropea onion
or
SEA BREAM BAKED IN SALT
borlotti beans, tomato & basil
or
MELANZANE ALLA PARMIGIANA
aubergines baked with tomato, mozzarella & basil
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BLOOD ORANGE GRANITA
toasted almonds & mint
or
BONET
chocolate, coffee, amaretti, rum & caramel pudding
or
RICOTTA GELATO
strawberries & cracked black pepper
BOCCA
£55 per person
SEA BREAM CARPACCIO
rosemary oil & orange
or
BUFFALO MOZZARELLA
tomatoes, rocket & basil
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PARMA HAM & MELON
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ORECCHIETTE WITH 'NDUJA, RED ONION, TOMATO & PECORINO
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TROFIE WITH PESTO GENOVESE, POTATOES & GREEN BEANS
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SUCKLING PIG PORCHETTA
roast potatoes & tropea onion
or
SEA BREAM BAKED IN SALT
tomato, cucumber & caper panzanella
or
RISOTTO WITH COURGETTES & THEIR FLOWERS
buffalo mozarella, basil & oil
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LE PALLE DEL NONNO
Grandpa's balls of deep fried ricotta & chocolate
or
BOMBA CALDA
hot doughnut filled with creme patissiere & strawberries
or
BURNT ALMOND GRANITA & BITTER CHOCOLATE SORBET
SICILIA
a series of small courses to share
only available for the calendar month of June
£48 per person
TUNA TARTARE
capers, orange & pine nuts
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PASTA CHI VRUOCCULI ARRIMINATI
bucatini with beaten cauliflower, saffron, raisins & pine nuts
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PACCHERI WITH SWORDFISH & AUBERGINES
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RISOTTO ALLE MANDORLE
almond & bitter almond risotto with rocket, lemon & basil pesto
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COUS COUS DI SAN VITO LO CAPO
home-made couscous with gurnard, mussels & clam stew
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CASSATA SICILIANA
layered cake of ricotta, chocolate, marzipan, candied fruits & sponge
LAZIO
platters of food to share
£60 p/person
FRITTI ROMANI
buffalo mozzarella bocconcini, artichoke alla giudia;
olives stuffed with veal & pork
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VIGNAROLA
braised spring vegetables
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SPAGHETTI ALLA CARBONARA
guanciale, egg, pecorino, black pepper
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SUCKLING PIG PORCHETTA
roast potatoes & artichokes
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STRAWBERRIES & WILD STRAWBERRIES WITH LEMON & SUGAR
ricotta gelato
PRIMAVERA
A series of small courses to share
£50 p/person
BRUSCHETTA WITH SPIDER CRAB & SAMPHIRE
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SHAVED COURGETTES & ARTICHOKES
anchovy, parmesan, lemon & parsley
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BUFFALO MOZZARELLA
merinda tomatoes, basil & oil
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TROFIE WITH PESTO GENOVESE
potatoes & green beans
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RICOTTA TORTELLONI WITH BUTTER & SAGE
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MIXED GRILLED MEATS ON BRUSCHETTA
&
COURGETTE TRIFOLATE
sauteed with garlic, chilli & parsley
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A SELECTION OF YOUNG SHEEP CHEESES
with broad beans & pickled artichoke stems
BAROQUE MENU DI MARE
£90 PER PERSON
ARRIVAL
GUESTS ARRIVE TO THE TABLE LAID WITH A HUGE BED OF CRUSHED ICE, THE FISH, LANGOUSTINES AND LOBSTERS DESTINED FOR THE GRILL ARRANGED LIKE A FISHMONGERS DISPLAY AMONGST FRONDS OF SEAWEED
THE FISH REMOVED AS A SIGN FOR THE GUESTS TO SIT.
ANTIPASTO
THE FIRST COURSE IS SERVED - AN EPIC ANTIPASTO DI MARE - RAW LANGOUSTINES, NATIVE OYSTERS, SEA BREAM CARPACCIO WITH THYME, SEA BASS CARPACCIO WITH ROSEMARY, LITTLE FRITTERS OF ‘BIANCHETTI’, BABY FISH FRY, SMOKED SWORDFISH, MARINATED OCTOPUS, BAKED STUFFED MUSSELS, FRIED SQUID & LEMON SLICES; SALADS OF AVOCADO, FENNEL, ARTICHOKES & ORANGE WITH GOLDEN BOTTARGA
PRIMO
AS THE SECOND COURSE, AN ENTIRE HOLLOWED – OUT WHEEL OF PARMESAN FILLED WITH TRUFFLE RISOTTO IS PLACED IN THE CENTRE OF THE TABLE, THE WAITER SERVES THIS TABLESIDE
RIPOSO
TO CLEANSE PALATES, A MINIATURE SHOT OF LEMON SGROPPINO - REFRESHING SORBET MIXED WITH PROSECCO - IS SERVED.
SECONDO
FOR THE MAIN, THE FISH AND SEAFOOD THAT GRACED THE TABLE ON ARRIVAL RETURN, GRILLED OVER AN OPEN CHARCOAL FIRE AND ARRANGED IN SEASCAPES ON LARGE PLATTERS. THIS IS THE CATCH OF THE DAY, BUT WILL LIKELY INCLUDE JOHN DORY, RED MULLET, MONKFISH, SEA BREAM, LANGOUSTINES, WILD PRAWNS AND LOBSTERS. SERVED WITH WHITE POLENTA & GREMOLATA
DOLCE
CORNUCOPIA DI FRUTTA GELATA
SEASONAL FRUITS FILLED WITH THEIR OWN SORBETS;
FROZEN DATES FILLED WITH ESPRESSO GELATO
BAROQUE MENU MAIALINO
£90 PER PERSON
ARRIVAL
THE TABLE IS BARE APART FROM SIDE PLATES, CUTLERY, AND GLASSWARE OF COURSE.
ANTIPASTO
BEFORE THE GUESTS SIT, AN EPIC 3-METRE LONG ANTIPASTO BOARD IS CARRIED INTO ROOM AND SET ALONG THE TABLE, RAISED UP ON WOODEN BLOACKS. IT IS LADEN WITH CURED MEATS (HOME-MADE SALAME, 'NDUJA ON BRUSCHETTA, COPPA, PROSCIUTTO), CHEESES (RIDICULOUSLY FRESH BUFFALO MOZZARELLA, PECORINO SARDO, SMOKED RICOTTA & WALNUTS), VEGETABLES (GRILLED RADICCHIO & BALSAMIC, MARINATED GRILLED PEPPERS; THE FINEST CAPONATA IMAGINABLE), FRIED SAGE LEAVES AND SMOKED, LIGHTLY CURED ANCHOVIES, BASKETS OF BREAD & HOME-MADE GRISSINI ACCOMPANY.
PRIMO
AS THE SECOND COURSE, A GREAT STEAMING SILVER BOWL OF SPAGHETTI WITH NATIVE LOBSTER, MUSSELS, CLAMS, TOMATO & GINGER ARRIVES TO THE CENTRE OF THE TABLE, TO BE SERVED BY THE WAITERS.
RIPOSO
A LITTLE BLOOD ORANGE SGROPPINO HELPS STOMACHS TO SETTLE A LITTLE
SECONDO
A WHOLE ROASTED SUCKLING PIG IS HEFTED TO THE ROOM AND PRESENTED TO THE GUESTS, IT IS LAID ON A BED OF VENETIAN LETTUCES. THE PIG IS RETURNED TO THE KITCHEN TO BE CARVED, AND IS SERVED WITH ITS PAPER-THIN CRACKLING, A GRAPE, CHESTNUT AND WINE SAUCE, THE SALAD LAID ON AND ROASTED POTATOES AND FENNEL.
DOLCE
FOR DESSERT, A SELECTION OF GELATO CUP-CAKES IN ASSORTED FLAVOURS ARRIVES ON TIERED CAKE STANDS AND IS SET AT THE CENTRE OF THE THE TABLE. WARM CHOCOLATE SAUCE & ZABAIONE ARE POURED BY THE WAITER.
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