WE ARE NEEEARLY READY TO COME BACK WITH OUR AMAZING DINNERS IN A NEW and BIGGER LOCATION...

STAY TUNED... WORKING PROGRESS NEARLY AT THE END :-)

SEE YOU ALL VERY SOON

                                      

"5 DISHES TO RULE THEM ALL" NIGHT

SATURDAY 2 AUGUST

In this dinner we had lined up a menu with our most popular dishes since we opened our doors in 2012. What a night and what a company!! AMAZING we enjoyed together eating  

 laughing, and drinking till 2am, so much fun!!

 

Braised Radicchio in balsamic with roasted Pear and Pecorino cheese.

Chicken liver pate with Mushroom and marsala wine

RAVIOLI SEABASS IN A THYME AND FRESH TOMATO SAUCE

Pork fillet wrapped in pancetta served with sweet peppers sauce and balsmic reduction

VANILLA PANNACOTTA

Lemon scented Black Venus rice with sauted Prawn, Scallop and Squid 

AMAZING NIGHT

5 DISHES TO RULE THEM ALL

SATURDAY 02 AUGUST  8pm

It's time for holidayssssssss...This is our last dinner before we head off for our Summer break but fear not, we will be back in September with many and new interesting secret dinners.

So...Eat, Laugh and Meet!!! In this dinner we have lined up a menu with our most popular dishes since we opened our doors in 2012. 

To be honest hmmmm it hasn't been an task but we have created a menu with our best best best TOP 5.

Are you ready?? We are!!

MENU :  

 

  

 

LET'S START OUR DINNER WITH A NICE COMPLIMENTARY GLASS OF PROSECCO

:-)))

@ RADICCHIO BRASATO AL BALSAMICO CON PERE ARROSTO E SCAGLIE DI PECORINO

Braised Radicchio in balsamic with roasted Pear and Pecorino cheese. 

Radicchio is a variety of red Chicory with a pleasant bitter finish. Stefano will braise it and marinate it in balsamic vinegar to add sharpness and sweetness to the dish. It will match with slowly roasted pear and shaves of creamy semi-mature Sardinian Pecorino

@ PATE DI FEGATINI DI POLLO AL MARSALA E FUNGHI

Chicken liver pate with Mushroom and marsala wine

Chicken liver pate quenelles served with a seasonal selection of mushroom tossed in Marsala wine

@ RISO VENERE AL PROFUMO DI LIMONE CON FRUTTI DI MARE SPADELLATI

Lemon scented Black Venus rice with sauted Prawn, Scallop and Squid  
Naturally black grown rice from north of Italy with a cruncy texture is the perfect combinations to seafood as it absorb all the juices and flavour

@ RAVIOLI DI BRANZINO E MASCARPONE CON POMODORO FRESCO E TIMO

Seabass and mascarpone cheese ravioli in a Thyme and fresh tomato sauce. 
 Stefano loves making home made filled pasta and tonight the combination Seabass w Thyme is just divine

@ FILETTO DI MAIALE AVVOLTO IN PANCETTA CON SALSA DI PEPERONI E RIDUZIONE DI BALSAMICO 

Pork fillet wrapped in pancetta served with sweet peppers sauce and balsmic reduction

@ PANNA COTTA ALLA VANIGLIA

Vanilla panna cotta with Stefano's best topping...  
What can I (Leo) say about Stefano's Pannacotta?.. I Don't know how to describe it but I can surely tell that it will bring you over the moon... 
It's  just the best of the best! 

£33 BRING YOUR OWN BOTTLE IS THE POLICY AT OUR SUPPER CLUB, IN OTHER WORDS:THE MORE YOU BRING AT OUR  EVENT, THE MORE YOU’LL BE DRINKING.

 ....CLICK HERE TO BOOK YOUR SEAT....

 

It's time for holiday ... YESSSSSSSSS! This is their last dinner before they head off for their summer break but fear not, they'll be back in September with many new and interesting secret dinners.

For this event, they've lined up a menu with the most popular dishes since they opened their doors. It hasn't been an easy task but they've created a menu with their best best best Top 5.

Are you ready? They are...! - See more at: http://grubclub.com/stairway-to-heavens-kitchen-5-dishes-to-rule-them-all/1486#sthash.PNoKhbCq.dpuf

It's time for holiday ... YESSSSSSSSS! This is their last dinner before they head off for their summer break but fear not, they'll be back in September with many new and interesting secret dinners.

For this event, they've lined up a menu with the most popular dishes since they opened their doors. It hasn't been an easy task but they've created a menu with their best best best Top 5.

Are you ready? They are...! - See more at: http://grubclub.com/stairway-to-heavens-kitchen-5-dishes-to-rule-them-all/1486#sthash.PNoKhbCq.dpuf

It's time for holiday ... YESSSSSSSSS! This is their last dinner before they head off for their summer break but fear not, they'll be back in September with many new and interesting secret dinners.

For this event, they've lined up a menu with the most popular dishes since they opened their doors. It hasn't been an easy task but they've created a menu with their best best best Top 5.

Are you ready? They are...! - See more at: http://grubclub.com/stairway-to-heavens-kitchen-5-dishes-to-rule-them-all/1486#sthash.PNoKhbCq.dpuf

Sat 12th July

 "A TRIP IN SICILY"

It's time for holiday! ...This is the atmosphere in our flat and the boys at StairWay thought it was a great idea to bring their food lovers in Sicily with a 5 courses menu.

SARDE A BECCAFICO 

Baked sardines with pine nuts and raisins

CAPONATA CON CALAMARI

Squid with sweet and sour aubergine, capers and celery

Ravioli filled with aubergine in a burrata cheese and fresh tomato cream

Sword fish in oregano and lemon sauce

CAPONATA CON CALAMARI

Squid with sweet and sour aubergine, capers and celery

SARDE A BECCAFICO 

Baked sardines with pine nuts and raisins

CASSATA SICILIANA :Sponge cake filled with ricotta chocolate and candied fruit. Cassata Siciliana is one of the most famous traditional desserts from the area of Palermo, Sicily

CASSATA SICILIANA

SATURDAY 12th JULY

@ StairWay Kitchen 8pm

A TRIP IN SICILY

                                                                                                                                          



It's time for holiday! ...This is the atmosphere in our flat.  

Sicily is the largest island in the Mediterranean Sea. Along with surrounding minor islands, it constitutes an autonomous region of Italy and is officially referred to as Regione Siciliana.

The boys from the StairWay team thought it was a great idea to offer you a selection of traditional (and always creative) dishes, inspired by an amazing city.

We've lined up a menu which will take you - for one night - to this unique place called Sicily.

MENU £33  B.Y.O.

 *CAPONATA CON CALAMARI

Squid with sweet and sour aubergine, capers and celery

*SARDE A BECCAFICO 

Baked sardines with pine nuts and raisins

A dish of Sicilian origin - the combination of flavours make it very tasty - definitely worth trying!  

*RAVIOLI DI MELANZANA CON CREMA DI BURRATA E POMODORO  

Ravioli filled with aubergine in a burrata and fresh tomato cream. Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture with a unique taste - making our ravioli even more special!

 
*PESCE SPADA AL SALMORIGLIO CON INSALATA DI FINOCCHIO

 Sword fish in oregano and lemon sauce

 
*DESSERT CASSATA 

 Sponge cake filled with ricotta chocolate and candied fruit. Cassata Siciliana is one of the most famous traditional desserts from the area of Palermo, Sicily

- BRING YOUR OWN BOTTLE IS THE POLICY AT OUR SUPPER CLUB,

   IN OTHER WORDS:THE MORE YOU BRING AT OUR  EVENT,

   THE MORE YOU’LL BE DRINKING.
- DON'T FORGET TO TELL US IF YOU HAVE ANY ALLERGIES 
- DINNER START AT 8PM

C

It's time for holiday! ... This is the atmosphere in our flat.

Sicily is the largest island in the Mediterranean Sea. Along with surrounding minor islands, it constitutes an autonomous region of Italy and is officially referred to as Regione Siciliana.

The boys from the StairWay team thought it was a great idea to offer you a selection of traditional (and always creative) dishes, inspired by an amazing city.

We've lined up a menu which will take you - for one night - to this unique place called Sicily. - See more at: http://grubclub.com/stairway-to-heavens-kitchen-a-trip-to-sicily/1444#sthash.vhixEx4Y.dpuf

It's time for holiday! ... This is the atmosphere in our flat.

Sicily is the largest island in the Mediterranean Sea. Along with surrounding minor islands, it constitutes an autonomous region of Italy and is officially referred to as Regione Siciliana.

The boys from the StairWay team thought it was a great idea to offer you a selection of traditional (and always creative) dishes, inspired by an amazing city.

We've lined up a menu which will take you - for one night - to this unique place called Sicily. - See more at: http://grubclub.com/stairway-to-heavens-kitchen-a-trip-to-sicily/1444#sthash.vhixEx4Y.dpuf

It's time for holiday! ... This is the atmosphere in our flat.

Sicily is the largest island in the Mediterranean Sea. Along with surrounding minor islands, it constitutes an autonomous region of Italy and is officially referred to as Regione Siciliana.

The boys from the StairWay team thought it was a great idea to offer you a selection of traditional (and always creative) dishes, inspired by an amazing city.

We've lined up a menu which will take you - for one night - to this unique place called Sicily. - See more at: http://grubclub.com/stairway-to-heavens-kitchen-a-trip-to-sicily/1444#sthash.vhixEx4Y.dpuf

It's time for holiday! ... This is the atmosphere in our flat.

Sicily is the largest island in the Mediterranean Sea. Along with surrounding minor islands, it constitutes an autonomous region of Italy and is officially referred to as Regione Siciliana.

The boys from the StairWay team thought it was a great idea to offer you a selection of traditional (and always creative) dishes, inspired by an amazing city.

We've lined up a menu which will take you - for one night - to this unique place called Sicily. - See more at: http://grubclub.com/stairway-to-heavens-kitchen-a-trip-to-sicily/1444#sthash.vhixEx4Y.dpuf

TRATTORIA  STAIRWAY

SATURDAY 21st JUNE 2014

In Italy there are many different places where we go to enjoy food. There is the classic restaurant, the local Osteria or even Trattoria – On Saturday 21^st June Stairway Kitchen transported its guests in a  Trattoria without having to leave London!
A real Trattoria serves an ever changing seasonal menu, filled with local favorites, in our case our food came from local shops where the quality is much higher than in supermarkets.

Roasted Quail w Saba flavoured stuffing w spelt salad, tomato, herbs and lamb lettuce.

Guinea fowl ravioli

Roasted monk fish wrapped in pancetta with  creamed courgette and garlic and white wine sauce

Vanilla Pannacotta with baked Peach filled with Choc and Amaretti biscuit

Roasted sweet peppers stuffed w a delicious chicken, caper and olive sauce.

Trattoria StairWay Kitchen night

SATURDAY 21st JUNE

@StairWay Kitchen 8pm

We don't know if you knew it but in Italy there are many different places where we go to enjoy food. There is the classic restaurant, the local Osteria or even Trattoria – On Saturday 21^st June Stairway Kitchen would like to transport you to a Mantovan Trattoria without having to leave London!

A real Trattoria serves an ever changing seasonal menu, filled with local favorites, in our case our food comes from local shops where the quality is much higher than in supermarkets. You will find good, honest home-made food in a Trattoria, nothing too fancy but always something to delight your palate. A Trattoria in Italy is frequently family owned and operated and is usually found in small towns and rural areas or in local neighbourhoods.

Our menu for this dinner is inspired by our city Mantua (Mantova) and its specialities – don’t miss out, be one of our 12  food lovers around our table at the “Trattoria Stairway Kitchen” night. 

For those who have never been to a supperclub event or for those who need a refresher, make sure to come to StairWay Kitchen for amazing food, lots of fun and much more than your average restaurant outing can give you. Our policy is BYO so...the more you bring the more you will be drinking :-)

MENU:

 
_Roasted sweet peppers stuffed w a delicious chicken, caper and olive sauce.

_Roasted Quail w Saba flavoured stuffing w spelt salad, tomato, herbs and lamb lettuce.

SABA has been around since ancient times, it was a popular condiment  in ancient Rome, made from grape must left over after making wine. This condiment was a precursor to Balsmic Vinegar. Excellent used on any meat, seafood, vegetables, fruit or salads. We decided to use it with our quails to give them an extra touch to have this dish more special

_Guinea fowl ravioli. 

Stefano loves making home made pasta and tonight the stuffing is giunea fowl and ricotta cheese served in guinea fowl & thyme gravy.

_Roasted monk fish wrapped in pancetta with  creamed courgette and garlic and white wine sauce.

_Dessert something very special that both  Stefano and I love it but...it's a surprise.


                                        

  



SUGGESTED DONATION £33

- BRING YOUR OWN BOTTLE IS THE POLICY AT OUR SUPPER CLUB,

   IN OTHER WORDS:THE MORE YOU BRING AT OUR  EVENT,

   THE MORE YOU’LL BE DRINKING.
- DON'T FORGET TO TELL US IF YOU HAVE ANY ALLERGIES 
- DINNER START AT 8PM

On saturday 7th June we hosted a "NONNA TERESA MENU"
In this dinner Stefano and I  showed what people would eat if they lived at "Calliera", a very small small village (around 180 people) in the province of Mantua where nonna Teresa and I (Leo) used to live.

OMG what a night!! really really FANTASTICA, 11 amazing people..

Roasted saddle of rabbit flavoured tyme served with slow cooked stew sweet pepper

home made parcels served in chicken broth. 
Calliera (the place where we come from) is very famous for its "BEVR'IN VIN with Lambrusco wine mixed with your broth to make this dish even more special.

Bruschetta topped with SALSA VERDE made using
Anchovies, green pepper blanched in vinegar and boiled eggs.

Bruschetta topped with ZUCCHINE TRIFOLATE. 
Sauteed courgette

POLENTA with chicken liver in a light  tomato and vegetable stew.

Apple cake with zabaione

NONNA TERESA'S MENU

SATURDAY 7th JUNE 8pm

@ Stairway Kitchen

 

In this dinner Stefano and I have lined up areally interesting menu . We are going to show you what you would eat if you lived at "Calliera", a very small small village (around 180 people) in the province of Mantua where nonna Teresa and I used to live.

Stefano has taken some of the best receipes that his grand mother Teresa used to make for him when he was child.
As nonna Teresa and I lived in the same small village, this menu brings me back there and I can't wait till Sat 7th June. This menu is inspired to what we usually eat over special occasions worth celebrating or when we wake up and we've got that little something going on that makes us crave for some treat, something  from the usual pasta.

MENU: £33

- BIS DI BRUSCHETTE:

- Bruschetta topped with ZUCCHINE TRIFOLATE. 
Sauteed courgette, an unusual, popular and versatile          vegetable a precious ally to this recipe with parsley 
and a touch of  chilli.

- Bruschetta topped with SALSA VERDE made using
Anchovies, green pepper blanched in vinegar and boiled eggs.



- SOFT POLENTA CON FEGATINI DI POLLO:
Here is one of the most favourite dish a Calliera. Humble, versatile, satisfying and always good soft POLENTA with chicken liver in a light  tomato and vegetable stew.


- AGNOLI IN BRODO:
Agnoli is one of the most famous dish in Lombardy region and where we live they are normally eaten on Sunday lunch or dinner. They are home made parcels served in chicken broth. 
Calliera (the place where we come from) is very famous for its "BEVR'IN VIN and here we will give you the option to try it with Lambrusco wine mixed with your broth to make this dish even more special.


- CONIGLIO ARROSTO CON PEPERONATA:
 Roasted saddle of rabbit flavoured tyme served with slow cooked stew sweet pepper called Peperonata, one of those “I almost ate the whole batch” dishes, a perfect combination tonight!


-TORTA DI MELE CON ZABAGLIONE:
What Stefano is going to make tonight is a really classic Italian cake that brings me back 20 years. I still remember eating it, when I was child,  for breakfast, snack in the afternoon or before going to bed, basically it didn't never last long
Apple cake with Zabaglione the classic sweet that you don’t encounter much any more on restaurant menus, let alone on home tables. That’s a shame, because it’s truly delicious and supremely versatile, equally suited to serve on its own or  with cakes as a sweet ending to an important meal.Tonight a Stairway you can have a "sweet happy ending" :-)

 

 SUGGESTED DONATION £33

- BRING YOUR OWN BOTTLE IS THE POLICY AT OUR SUPPER CLUB,

   IN OTHER WORDS:THE MORE YOU BRING AT OUR  EVENT,

   THE MORE YOU’LL BE DRINKING.
- DON'T FORGET TO TELL US IF YOU HAVE ANY ALLERGIES 
- DINNER START AT 8PM