when:
22 August
where:
Andrew’s, Gray’s Inn Rd, London (map)
chefs:
Ben Tish, executive chef, Salt Yard Group
Ben Mulock, sous chef, Opera Tavern
menu:
Gazpacho with spiced green tomato & manteca croutons
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Blackfoot pork & foie gras burger with truffle pecorino, jamon & chips
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Orange & manteca pudding with “Tip Top” of saffron creme anglaise
cost:
£40 (wine complimentary)
What can possibly be done to improve upon the magnificient mini Blackfoot Ibérico and foie gras burger at the Opera Tavern Tapas Bar & Restaurant? Upsize it to a maxi? Adorn it with aged jamon? Accessorise it with truffle pecorino? Serve it with round-trip tickets to Sevilla?
On BurgerMonday the 22nd of August, Ben Tish, executive chef of the Salt Yard Group (the tapas restaurants Salt Yard, Opera Tavern, Dehesa) and Opera Tavern sous chef Ben Mulock will do all that, except maybe for the plane tickets to Spain. Working for one night only from behind the flat-top griddle of Andrew’s Gray’s Inn greasy spoon they’ll transform that mini burger into The Opera Tavern Deluxe Burger.
Chefs Ben Tish and Ben Mulock
The Grand Opera BurgerMonday pop-up will be divided into 5 overlapping sittings beginning at 6:45pm, 7:15pm, 7:45pm, 8:15pm and 8:45. Each sitting will last between 1 1/2 and 1 3/4 hours. In some instances diners may be asked to abandon their tables 1 3/4 hours after the starting time of their sitting.
Cancellation policy: Email notice of a cancellation received at least 7 days prior to the pop-up date entitle ticket buyer to a full refund. For cancellations received 5-6 days prior to the pop-up date a fee amounting to 25% of the ticket price will be deducted from the refund. For cancellations received 3-4 days prior to the pop-up date a fee amounting to 50% of the ticket price will be deducted from refund. There will be no refunds for cancellations made less than 72 hours prior to the pop-up, but if you cancel and a replacement is found you may be receive a discount to a future young&foodish event.
