Eyes open, foodie babes. Later this month my friends at Twenty Something London are going to be hosting a miss-it-and-cry event called The Riverboat Food Fest; a combination of fifteen of the capital’s top street food vendors, fine dining and street eats, all set on the super-cool Tamesis Dock for three evenings of culinary alchemy.
Each night will feature five #foodporn-worthy courses (each from a different chef), bespoke cocktails, and even a few all-natural Ebbletoft sodas to support their efforts to feature strictly handmade food and drinks.
Tickets are £25 with two sittings each night (6:45pm and 9:30pm) and can be purchased at Billetto. Grab a ticket and – if you can catch me between bites – be sure to say hello!
Riverboat Food Fest Menu
1st Course: Búntà – Steamed Vietnamese bun filled with naturally raised Pork Shoulder, marinated in Lemongrass, Honey, Garlic and a blend of signature spices, then barbecued for a smoky finish and topped with homemade Pickles.
2nd Course: Rare Str’eat – Rare Breed Lamb Three Ways
3rd Course: The Orange Buffalo – Free Range Chicken Wings, fried crisp then covered with their Original Buffalo Sauce
4th Course: Burger Bear – The Black Forest Bear – 48-day aged peppered Longhorn Beef, topped with Black Cherry Bacon Jam all inside a Bamboo Charcoaled Bun.
5th Course: Mallow and Marsh – Selection of Fresh Raspberry, Ugandan Vanilla and Ginger Citrus marshmallows, roasted, toasted, rolled and dipped. Matched with dark Belgian chocolate, a refreshing coulis and lime puree.
1st Course: Kimchinary – Pulled Kalbi Belly Rib tostada with radish Kimchi, fried Dukbokki & Gochujang mayo
2nd Course: Waffle On – A crispy and fluffy Buttermilk Waffle topped with slow roasted Barbary Duck, Spiced Plum Sauce, Spring Onions, and a shallow fried Biodynamic Egg.
3rd Course: Bell & Brisket – House-brined Hereford Brisket served on toasted Black Rye with melted Cheddar, pickled slaw & Dijon mayonnaise
4th Course: Wild Game Co. – Wild Venison Topside Haunch Steak from their family farm in the highlands served with Crisped Potatoes, Béarnaise Sauce and Jus.
5th Course: Batch Bakery – Frozen Elvis On A Stick: two layers of dark chocolate brownie filled with a banoffee peanut butter ice cream. Dipped in chocolate and covered with salted peanut praline. On a stick!
1st Course: Horn OK Please – Bhel Puri –Puffed rice (Sev Mamra), fine Crispy Chick Pea Flour Noodle (Nylon Sev), Tomato, Boiled Potato, Coriander, Red Onion and Pomegranate mixed together with homemade Chutneys: Date & Tamarind and Mint & Coriander.
2nd Course: Mei Mei’s Street Cart – Jian Bing: A Chinese Omelet topped with fresh Spring Onion, coriander, brushed with a blend of homemade Chinese Sauces, folded around a crispy won ton cracker, and topped off with a meaty Chinese twist.
3rd Course: Turner & Roast – Turner & Roast
Slow cooked and smoked Pulled Pork in a crusty roll with Salad, Grilled Cheese and homemade Deep Fried Red Pickled Onions. Finished with their legendary ‘MeatPorn’ hot BBQ sauce.
4th Course: Tongue ‘n Cheeks – Tongue ‘n Cheeks
Deconstructed Philly Cheesesteak – Dry Aged Chuck Eye, Cheese, Peppers, Onions. Each ingredient is separately prepared with Italian inspired recipes to give twist this classic.
5th Course: Sweet Tooth Factory – Ecuadorian Chocolate Fondant with a Salted Caramel centre and a dollop of Clotted Cream