Zafferano throws a party at the Roundhouse for Fuerzabruta

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Fuerzabruta and Zafferano got together last week for one extraordinary evening of physical stunt theatre and sensual food at London’s iconic Roundhouse.

First, guests were wowed by the thrilling show from Argentina, and then treated to tasters from Zafferano’s new Summer menu at the Venue’s Circle Bar, which was transformed into deluxe food stations and a cocktail lounge for the night. Everyone left the Roundhouse on a high – ‘When you see something like Fuerzabruta, you know what post-modern theatre means!’ said Zafferano MD Julian Saipe.

Fuerzabruta is one of the hippest shows playing in London this year. ‘It rips through your senses and throws you around,’ says Julian – a man who thought he’d seen it all… before he saw this. ‘The mind-blowing visual effects have to seen to be believed’ – such as a man bursting full throttle through a series of moving walls, or a giant aquarium suspended just inches above the audience’s faces.

It’s a show that’s typical of the Roundhouse and its bold identity – versatile, creative, slightly edgy. What better venue to showcase Zafferano’s new Summer dinner menus

Our guests included leading Event Management companies Imagination, Sledge, Itch, Pure Consulting, WRG and Evolve.


The Menu

Summer Cones and Cornets

Sticky duck with Asian slaw

Tuna tartare with yuzu and soy pearls

Native lobster, spiced avocado and kimchi mayonnaise

Pistou vegetables and shaved pecorino

Small Plates

Devon crab salad, orange gremolata, avocado sorbet, brown crab mayonnaise, caraway crackers

Beef tartare, Monmouthshire air dried beef, pickled shimeji mushrooms, horseradish curd

Spring vegetables, watercress, goats curd, truffled quail egg, hazelnut vinaigrette

Large Plates

Guinea fowl, hazelnut, truffle and parmesan pesto, confit guinea fowl ravioli, buttered spring vegetables

Fillet of brill, broad bean and jersey royal croquette, croustillants of brill, land and sea asparagus, saffron sauce

Heritage tomato risotto, Provençal vegetables and Charolais cheese filled courgette flower

Dark chocolate gianduja pave, apricot gelée, summer petals

Passion fruit cheesecake, gingerbread, lime sugar, mango sorbet

Pepper strawberry shortbread, crème Chantilly, strawberry sorbet, basil jelly