Pop Up Restaurant Feature Melbourne
Danilo: Your Host of Food and Love
We all love going to restaurants. The ritual of selecting a type of cuisine that follows a particular mood, or company, as a regular basis in our lives, is probably my favourite routine. Sometimes we like trying new flavours, new aromas, new menus. At other times we prefer to repeat a place that we enjoyed a while ago. Sometimes we choose proximity, sometimes we choose price. Sometimes eating out is an excuse to meet someone. Sometimes meeting someone is an excuse to dine out.
My favourite place to eat out is when someone invites me home for dinner. No restaurant has yet beaten the unique flavour that home-made meals can bring to my soul. What’s special is the sharing of food, which I find one of the purest representations of love.
Danilo plans his dinners pretty much along those lines. His invite comes to you in the form of personalised email, surprising you with the chance to book seats at a table of eight. You might want to take it—it only happens once a month. The other diners won’t be revealed to you until arrival, bringing some sense of new flavours from the very start.
Expect a nice, small, tidy, cosy, colourful, designed-and-curated living room. Expect a table. Expect eight chairs and two hosts. Expect conversations. Expect music that matches the table setting. Expect fine cuisine and also a revolution. Expect a theme. Expect three courses. Also expect three wines. Expect smiles.
Danilo invites you to experience a new night that combines knowledge and passion from the start. Whoever Danilo is, he challenges traditional forms of dining out, setting you a dinner table where food and love are found.
Yes, on the night, you can expect both.
In the meantime, enjoy this exclusive signature Danilo Sweet Calamari Cerviche Recipe:
SWEET CALAMARI CERVICHE
70g of fresh calamari
6 mint leaves
1 skinless orange
1/2 a red and green capsicum, finely chopped
70g of pickled green mango
2 cups of veggie stock
4 limes, juiced
4 lemons, juiced
1/2 a red onion, finely chopped
1 clove of garlic, finely chopped
1/2 a cup of coconut cream
2 tablespoons of fresh orange juice
micro-greens for decoration
Combine the lime and lemon juice with the onions and garlic in a bowl.
Add approximately 1 teaspoon of salt and a pinch of pepper.
Clean and cut the calamari into 2 centimetres squares. Bring the veggie stock to boil. Add the calamari and leave to boil for four minutes. Strain the veggie stock and allow the calamari to cool.
When at room temperature, mix the calamari with the lime and lemon juice, onions and garlic. Let the mixture rest in the fridge for about 20 minutes.
Cook the coconut cream and orange juice on low heat for about thirty minutes. When cool, season with salt and pepper to taste.
Sliver 2 mint leaves and combine with the capsicum and some fresh cracked black pepper.
After 20 minutes, strain the calamari, then mix it with the coconut cream and orange juice.
Serve on a bed of green mango pickled. Garnish with a couple of skinless orange wedges, the mint and capsicum mixture. Decorate with micro-greens to finish.
Review by Natalia Alessi
Photography by Anthony Rodriguez
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Recipe by Danilo