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Cafe Kuku / Pop-up Restaurant / Iranian Cuisine
30/09/2017 @ 7:30 pm - 10:30 pm
Cafe Kuku – launching on Saturday 30th September 2017 with a pop-up restaurant celebrating Iranian cuisine.
‘We love infusing our food with Persian herbs and spices to harmonise the sweet and sour flavours of Iran. From walnut and pomegranate to rose and pistachio, Iran offers up some of the most bright and sensuous flavour combinations in the world. We follow recipes that have been cooked the same way for a thousand years but sometimes veer off track to create modern interpretations, always with Iranian flavours at heart.
Your chefs for the night are Florian Grou and Laura Acaster. Both chefs are established at Forge Bakehouse where Laura works in Pastry and Flo heads up the kitchen. With a distinct familial love of Iranian cuisine both chefs couldn’t resist bringing their enthusiasm to the table and launch Cafe Kuku with a celebration of Iranian cookery.’
Set menu / Four courses / £32pp
Places are limited to 26. Full payment is required at the time of booking.
Please state your dietary preference for the Mains when booking as either Vegetarian Option or Meat Option. The vegetarian option shall be grilled aubergine and the meat option, pulled free-range chicken. We are unable to provide a dairy free option at this event. Drinks will be available from the Regather Bar on the night.
Cancellations – You can cancel your booking up to 72 hours in advance to receive a full refund. However, if a cancellation is made less than 72 hours before the event then you will only be refunded if we can fill your booked places.
Make a reservation online here: https://www.rsvp-popup.com/events/cafe-kuku-popup-restaurant-iranian-cuisine-sheffield/booking
Kashk-e Badenjan, lavash, mast-o anar, mast-o mosir, kuku-ye sabzi.
Aubergine and buttermilk; thin unleavened flatbread; yoghurts with pomegranate and mint; yoghurt with shallots; parsley, coriander and fenugreek omelette.
Khoresht-e Fesenjoon, advieh polo, salad Shirazi.
A rich sweet and sour stew made with walnuts and pomegranate molasses. This tangy dish can be made with either pulled free-range chicken or grilled aubergine; rice and brown lentils flavoured with dried rose petals, cumin and cinnamon; a salad of tomatoes, cucumbers, radishes, parsley, red onion and lime.
Bastani sonnati, pistachio, apricot, rose petals.
A vibrant ice-cream flavoured with Saffron and rosewater dotted with toasted pistachios and candied rose petals; served alongside a pistachio and olive oil cake, roasted apricots and a saffron and apricot puree.