JIMMY GARCIA PRESENTS A BRAND NEW WINTER POP UP DINING EXPERIENCE BRINGING A TASTE OF THE ALPINE MOUNTAINS TO LONDON 6 DAYS A WEEK!
LAUNCHING 25TH OCTOBER – 25th JANUARY
A Bespoke Alpine Designed Restaurant & Bar Setting
Signature Fondues, Fine Cheeses, Wild Game, Hot Cocktails & Flasks
Huntsman Breakfasts, Wild Brunches
Slow Down Sunday Roasts
Daily 'Hapres Hour' Cocktails & Fondues From 4.30-6.30pm
Wild Pigeon, Wild Boar, Hand Dived Scallops
Wild Mushroom Mac & Cheese,
Venison Haunch & Burgers
Leg of lamb, Pork Shoulder, Duck Fillets
Tartiflette, Unique Charcuterie Boards
+ Lots & Lots Of Fine Cheese!
Hot Cocktails, Royal Mulled Cider, Andean Mulled Wine,
Deep South Eggnog, Jersey Shore, Snow & Sand,
Creole Cup, Jamaican Hot Toddy,
Hot Toddies by The Flask
FIND & FOLLOW:
TW: @jimmyspopup (@southwestsupper) #lodgebalham
For Brunch, Lunch & Dinner Bookings Please Email:
Fresh from a recent 4 month sell out pop up run this summer, Jimmy Garcia returns to embark on his most ambitious project yet. From 25th October over three months he will be bringing the flavors and fun of the Alpine mountains direct to Balham (9 Hildreth St to be exact!) in the shape of his unique new immersive restaurant and bar pop up creation - 'The Lodge'.
For this new London exclusive run, Jimmy has teamed up with ‘Firecracker Works’ http.www.firecrackerworks.com, one of London's best set design companies, to turn a sleepy unit on Hildreth Street into a magically transformed cosy winter Alpine Lodge. With an food and drink ethos to match it’s setting, expect delicious fondues, hot cocktails, wild game and lots of fun, as Jimmy’s team bring a touch of the mountains to hungry London 6 days a week.
Just a minute's walk from Balham Underground and overground station, Firecracker works, will be pulling out all the stops to create an Alpine lodge for the ultimate drinking and dining haven for those cold winter nights ahead.
The team have searched far and wide to bring the finest hot cocktails, the best cheese fondues, courtesy of Neal's Yard Dairy, and some of their signature cool and quirky dishes thrown in to the mix, from breakfast right through to evening.
Sticking to his values Jimmy and his team have searched high and low to bring the finest seasonal produce from the best artisan suppliers: Neal's Yard will be providing some fantastic and interesting cheeses to create the ultimate fondue and have painstakingly trekked across London and France to put some serious charcuteries on the plate and tasty free range wild game inspired by Jimmy’s time cooking in the Alps at his boutique chalet www.skibluebird.com
There will be awesome bar snacks and Jimmy’s very own 'Hapres Hour' from 4.30-6.30pm daily with deals on cocktails and fondues and unique 'wild' brunches and 'slow down Sunday roasts' where a whole roast lamb shoulder, pork shoulder, or Venison haunch can be ordered for sharing with friends over long lunches and dinners. Tuesday – Friday will also offer up lunch specials will be a main course special such as Wild Venison Bourguignon, glass of wine and a coffee for £10 only.
Jimmy’s trusty Gamekeeper friends Rick Easton and the infamous 'Shotgun Chef’ will be providing some of the tasty wild produce available throughout the run and there will also be some fantastic breakfasts on the weekend, with likes of the signature 'Huntsman Breakfast' featuring Guinea Fowl Eggs, wild boar sausages and foraged wild mushrooms, delicacies seriously not to be missed.
The Lodge’s full range of menus from breakfasts to evenings and cocktails to Sunday dinners can be found below.
Jimmy’s been a busy man this year, fresh from guest spots on TV recently on the Paul O’Grady Show, and London Live - Food Junkie, he’s also set to release his own signature cook book in the next next year, so watch this space!
Jimmy and his team have a passion for sourcing the finest and freshest ingredients. They take the best raw materials and create beautiful and unique dishes for any event, in any setting.
Having founded and curated numerous sell out pop up restaurants over the past three years, Jimmy is constantly popping up in unparalleled locations all over London, providing guests with his signature, unique and alternative dining experience and The Lodge is no exception!
WHAT: The Lodge Balham
WHERE: 9 Hildreth St, Balham, London, SW12 9RQ
PRICE: Starting from £8
DATES: 25th October – 25th January
WEBSITE & BOOKINGS:http://jimmyspopup.com
TUES- 11.30AM - 11.00PM
WEDS - 11:30AM - 11:00PM
THURS - 11:30AM - 11:00PM
FRI - 11.30AM - 12.00AM
SAT - 09.00AM - 12.00AM
SUN - 09.00AM - 7.00PM
THE LODGE MENUS
Pan Seared Wood Pigeon With Honey Spiced Pears, Date Puree and Black Pudding. £8
Hand Dived Scallops, Maple Pancetta, Walnut Crumb, Spiced Cauliflower Puree, Truffle Beetroot, samphire £8
Wild Mushroom and Truffle Mac and Cheese,
With Sautéed Spinach and Poached Duck Egg £7.50
Goats Curd with Roasted Beetroot, Caramelized Walnuts And Ice Wine Vinegar £7
Min 2pax – Blend of Coolea, County Cork and Ogleshield Somerset-
2 delicious artisan cheeses we’ve blended with white wine and kirsch to deliver a fantastic fondue. Served with Potatoes, Bread and Green Salad - £16pp (min 2pax)
Add Charcuterie- £12 meat board (serves 2) Cep Fondue- With Wild Mushrooms £19.00pp
Wild boar sausages with mashed potato with braised red cabbage and red wine jus £12.50
The LODGE venison burger with chunky oven chips with celeriac Remoulade and seasonal green salad £12.00
Creamy Tartiflette with Reblochon cheese served with buttered new potatoes and baby leaf £10.00
Sweet potato Gnocchi with balsamic-Sage brown butter, Parmesan cheese and wild rocket £11.00
Fillet of venison with a herby juniper rub, Foie Gras Dauphinoise, baby carrots,
and a Shallot red wine sauce £19.00
Royal Mulled Cider
Kings Ginger, mulled pear cider and winter spices £4.20 or 1l flask for £17.00 (5 glasses)
Andean Mulled Wine
Pisco Porton Brandy, Red Wine, Orange, Cherry Brandy, Cinamon, Star Anise and Ginger powder (hot sangria/mulled wine).£4.20 Cocktail or 1l flask £17.00 (5 glasses)
Deep South Eggnog
Old Forester Bourbon, Mozart Dark Chocolae Liquer, double cream, 1 egg yolk and 1 scoop ice cream (chocolate nog)£8.00
Santa Teresa 1796, Butterscotch, Giffard Liqueur, 2 cardamom. £8.00
Baked Alaska Buttered Rum
Elements 8 Spiced, Pineapple juice, fresh pineapple, cinnamon syrup, sweetened butter. Flam- boyed Meringue. £8.00
Snow and Sand
Pink Pigeon, Coconut syrup, coconut water, Cassia bark, cardamom . £7.50
Old Forester, prune juice, fig jam, Lemon juice. £8.00
Jamaican Hot Toddy
Blackwells, golden syrup, allspice, lemon juice, hot water. £7.00