Melbourne-made chilli condiment Bippi has teamed up with rooftop haven Johnny’s Green Room for a week-long celebration of Italian heat, featuring a chilli-inspired food and cocktail menu from Sunday 23rd to Sunday 30th April 2023.
Bippi’s Chilli Take Over at Johnny’s Green Room will combine generations of Italian flavour with the highest quality Australian produce, so guests can be transported to the Mediterranean without leaving the bustle of Lygon Street.
Enjoy Bippi-smothered burrata with pizza bread alongside a spicy take on the Old Fashioned dubbed Approved by Nonno or wash down chilli garlic prawns with the Bippi-misu, a heat- injected cocktail based on the classic dessert. And don’t miss Nonna’s Dirty Martini complete with Bippi’s chilli olive tapenade –showing nothing is sacred when Bippi’s Chilli Take Over comes to town.
More highlights include Italian grilled lamb skewers called arrosticini with Bippi-infused salmoriglio, oysters with Bippi-lime dressing and of course jars of the condiment in its pure form for dolloping on pizza, burgers or whatever takes your fancy – Bippi is delicious on everything.
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The limited-edition menu has been created by King & Godfree’s Executive Chef Matteo Toffano, with cocktails by venue manager Lani Stubbs using Bippi’s Mild, Hot and Extra Hot chilli as well as its Chilli-Olive Tapenade. Chilli enthusiasts are also invited to bring the heat home, with jars available to purchase at King and Godfree downstairs.
Bippi Foods founder Ben Circosta grew up with his Nonna’s chilli on the table, which the family simply called ‘Bippi’- Calabrian slang for chilli. Following traditional Italian methods, Bippi’s chilli is cooked without any drying or fermenting –adding only high quality local extra virgin olive oil, salt and white vinegar – which is why its flavour is so fresh and unique.
Bippi Chilli Take Over at Johnny’s Green Room will run from Sunday 23rd to Sunday 30th April 2023 at Johnny’s Green Room, Level 2/293-297 Lygon St, Carlton. For more information visit the Bippi website.
