Oliver says: “Barbecoa has always been
about celebrating the primeval art of cooking
with wood, smoke and fire. At Barbecoa
Piccadilly, we’ll offer the same incredible
fire-based cooking techniques but also give
diners a new experience, with an emphasis on
beautiful Anglo-French combinations. Through
the art of precision cooking, we’ll be serving
simple, elegant dishes with insane ingredients
that will really tantalise the taste buds -
all set in amazing, classical surroundings.”
He added: “I’m really excited that we have
the chance to celebrate breakfast, and also
put our stamp on afternoon tea with some
of the best patisserie chefs in the country.”
Oliver has worked with Chef Director Steve
Pooley, who helped launch the first branch
of Barbecoa in St Paul’s, to create a menu
that “celebrates the perfect match between
kit in the kitchen and impeccably-sourced
ingredients”.
Meat is the centrepiece - especially steak
- but other dishes include coal-roasted
lobster thermidor and smoked and grilled
poussin.
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Fresh seafood is served from the feature
cold bar, including a signature Piccadilly
‘fruits de mer’ platter with lobster, crab,
langoustines and oysters.
Highlights on HT’s visit included the
short rib croquettes (as a starter),
and the ‘Snickersphere’ chocolate
and hazelnut desert (above).
Other dishes on the menu include fire-
roasted clams with spicy ’nduja (sourced
from British charcuterie company Cobble
Lane Cured), and cured salmon served with
a shot of iced vodka, distilled in-house
with an infusion of cucumber and dill.
Open all day, breakfast (from 7am) and
afternoon tea (2.30pm–5pm) are presented
Barbecoa-style, alongside the lunch
and dinner menus. Food is served until
11.30pm Monday to Saturday and 10.30pm
on Sundays.
The ground floor bar offers cocktails
(including the ‘Barbecoa blazer’) and a
drinks menu which showcases a range of
fine bourbons and an eclectic wine list.
There is an all-day menu of bar snacks,
from light nibbles – beef croquettes and
cod’s roe with crackers for example, and
a selection of small plates or sliders –
Lobster with secret sauce and buttermilk
fried chicken and pickles – to bigger plates
such as smoky Caesar salad, Wagyu beef
burgers and oysters.