Supper club, and now deli, The Poruguese Conspiracy is (a bit over) one year old, and to celebrate it's holding a celebration dinner at the Dalston Boys Club in Boleyn Road, on Saturday 29th March. Full menu below - you definitely won't go hungry...
"Back in February last year, we set out to contaminate London with the richness of Portuguese food and contemporary culture. It has been a busy year indeed. With everyone’s amazing support we’ve managed to make some great things happen: Film festivals, Concerts, Exhibitions, and along the way, opening our own conspirative headquarter ( The TPC Delicatessen). To celebrate this industrious (and amazing) year, we return with the TPC’s original format, the Portuguese Conspiracy Supperclub. An unforgettable dining experience bound to immerse its guests in an unique feast of flavours and good old Portuguese good vibes.
The Supper club is a laid-back, highly informal (to say the least) way of getting to know Portuguese Food and Wines in a great atmosphere. This time, we’re set to occupy the Dalston Boys Club and following the 4 course meal, it’s time for the TPC’s 1st Anniversary party. As a digestive measure we strongly advise you to stick around and make use of the dance floor, as we’ve got some funky tunes lined up to help you sweat those calories until 2am. We are delighted to light the very first candle and bite it hard for luck for many many years to come! Come and Join us!
Menu
Starters&Cocktails
Cocktail “Portonic”
A delightfully refreshing cocktail with Portuguese White Port, tonic and mint.
bulhao-pato-clams-ameijoasClams in white wine sauce with lemon and coriander
Ameijoas à Bulhão Pato
Clams are spread across the pan and seasoned with garlic, olive oil, white wine and coriander. Once they open slowly to find this fragrant mix, the sauce wraps them carefully and brings us the richness of the best at sea. This is the standard way of serving clams in Portugal, named after the 19th century poet Raimundo António de Bulhão Pato; a simple recipe which brings out the full flavour in the freshest shellfish. Usually served as a starter with toasted bread, the meatiness of the clams with the lemon and coriander is a real flavour burst in the start of any meal.
Main Courses
Octopus Feijoada
Feijoada de Polvo
A delicious bean stew cooked in the very traditional tomato and onion Portuguese style. This typical dish is also very present in former Portuguese colonies and its original recipe includes fresh pork instead of octopus. The octopus here is accurately boiled to reach the desired tenderness and pinkness and the ending result is absolutely yummy!
Roast pork loin stuffed with Portuguese sausage “farinheira”served with roasted chestnuts and sprouts mash
Lombo de porco recheado com farinheira, servido com castanhas e esparregado de grelos
The pork tenderloin is marinated in wine, garlic, spices, pepper paste and then roasted slowly, resulting in a very rich, tender meat and salty juices. Stuffed with farinheira, a smoked sausage made mainly from wheat flour, pork and seasonings (white wine, paprika, salt and pepper).
Dessert
Toffee Meringue Tart
Tarte de Baba de Camelo Merengada
Don’t let its funny name fool you: this “camel’s drool” based tart is a very popular dessert made with condensed milk, that turns into a toffee cream that deriving its taste from the caramelization of the milk. Simply delicious!"
When - Saturday 29th March
Tickets - £40 + fees from here
Link - The Portuguese Conspiracy
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