This December, Four Hundred Rabbits is to serve two festive special sourdough pizzas at its renowned neighbourhood restaurants in Crystal Palace and Nunhead, promising a fun inventive twist on classic Christmas food.
Offering a tasty new way with the season’s most infamous vegetable, their first limited edition speciality will feature confit duck, shredded Brussel sprouts, pomegranate seeds, San Marzano DOP tomatoes and Fior di Latte mozzarella.
Four Hundred Rabbits’ second exclusive sourdough pizza will showcase many of the season’s favourite flavours, pairing kale, toasted pumpkin seeds, cranberry sauce, chestnut crème fraîche and smoked cave-aged cheddar, plus a drizzle of orange and clove oil. The next instalment in their popular South London Producer Collaboration series celebrating talented local artisans, the rich smoky cheddar is handmade by fellow Crystal Palace based London Smoke & Cure.
The two December specials will be served at both of the team’s relaxed all-day venues throughout the month to eat in or take away, and in half-sizes for children too. Visitors can also sample a new seasonal salad of Burrota (mozzarella filled with ricotta), wood-roasted pecans and baby leaves with a pomegranate molasses dressing, and take their pick from the latest craft beers in the regularly-rotating lineup of 12 draught schooners, cans and bottles.
Those looking for an interesting alternative to the traditional roast turkey for their festive get-together with friends or family can enjoy Four Hundred Rabbits’ Christmas set menu. Guests can start their party with a Prosecco Spritz or draught beer, then tuck into housemade pickled cucumbers and garlic bread, followed by a sourdough pizza of their choice and a small Gelupo gelato for dessert, with seasonal flavours ranging from caramel & gingerbread to plum sorbet.
Regularly recognised as one of the best pizzas in the capital, Four Hundred Rabbits draws influence from those traditionally found in Napoli but builds on this to create something that is very much their own.
Passionate about using the best innovative seasonal British ingredients for their toppings, the team’s festive specials and all of their much-loved London sourdough pizzas are made using their award-winning 48-hour proved dough and cooked in the wood-fire oven at around 400 degrees, resulting in a deeply flavoursome base with a light chewy texture.
