This July sees Jimmy Garcia, founder of recent London sell out restaurant pop up The Wild Food Kitchen and SouthWest Supper Club bring his all new pop up restaurant concept ‘Jimmy’s’ to ANNEX EAST a stunning 1800 foot brand new arts warehouse space situated less than 100 meters from the Olympic site in the heart of Stratford.
Jimmy’s will offer up a month of unique immersive fine dining events for London that will celebrate the best of British produce combined with bespoke Olympic entertainment from 20th July until the end of August.
With nightly delectable 5 course feasts (sample menu below) intertwined with nights such as Dodgeball And Dinner, Sunday Brunch Club Sports Day, special screenings of Blades Of Glory, Cool Runnings, Chariots Of Fire, and wine tasting and pairing nights, Jimmy’s has something on offer for every hungry East London Olympian.
The stunning new warehouse space will also feature a custom designed cocktail bar and seating area on the mezzanine level of the warehouse from New York and Copenhagen based designer, Nikolaj Lorentz Mentze, alongside a fine art exhibition which will be located on the ground floor of the warehouse, comprising of invited young London based galleries that will select and exhibit one work from one artist. The exhibition will also showcase the works of Neil Rumming, James Balmforth, Julian King, Supplement, Cole, tsp alongside especially invited galleries and exhibitors.
In the afternoon light lunches and snacks based around Olympics will also be available with the likes of 'Linford's Lunch' - A lunch box with a sandwich, drink, piece of fruit, and pack of crisps. or a Beijing Box- containing noodle and King Prawn Salad with a ginger and lime dressing. A fully licensed bar will also be open all day.
Jimmy’s presents the prefect opportunity to get involved in your own Olympics whilst eating, drinking and being entertained by the best in the business. What could be better!
JIMMY’S SAMPLE MENU
A selection of Canapés
Starter- A classic twist on a prawn cocktail- Cornish Crab Bon Bon with a Spinach and Pine nut Crust. Shot of Prawn and Chilli Bisque, micro salad
Smoked British Duck Breast with British Cherry 3 ways- Cherry Compote, Cherry Coke Reduction, Savoury Cherry and Earl Grey Cupcake
Beetroot and Demi Boiled Quails egg Salad served with Balsamic Reduction and Asparagus Spears
Main Course- A trio of Pork- Crisp pork Belly, Confit Cheek, Pancetta Crisp, Spiced Apple Puree, Calvados Jus
Wild British Mushroom Brioche Bread and Butter Pudding with Whisky Jus, and Sauteed Cabbage
Pan Fried Seabass served with wilted spinach and samphire and a sauce viege
Dessert- Eton Mess- Raspberry ripple meringues, strawberry cream, fresh berries, raspberry coulis
Deconstructed Trifle- Fresh Strawberry Jellies, Cherry Cream, Orange Citrus Biscuit, Brandy and Orange reduction