Café Britaly Review - Peckham - London - The Infatuation

"Café Britaly is a thoroughly polished restaurant and wine bar in Peckham, that pays homage to London's British-Italian caffs. And the cream in the carbonara is just the tip of the (pickled onion) bruschetta. It's very pretty inside—all dusty pinks and geometric artwork—and the menu can feel like kids' foods for adults. Think fish finger sandwiches, breaded chicken, even a 'green' lasagne with some hidden vegetables. But it’s the sort of tasty, comforting food we all crave sometimes, even if we don't like to admit it. photo credit: Steven Joyce photo credit: Steven Joyce photo credit: Steven Joyce A pork chop is served with fried pizza dough, pastas are garnished with fried eggs, and Sundays aren't sacred either—porchetta gets a yorkshire pudding sidekick. The mashups are lots of fun, but the dishes aren’t vastly improved by the twists. Still it's hard to begrudge the nudge-nudge wink-wink cheekiness of it all. Especially when you see children gleefully cutting into (must-order) rice pudding arancini while their parents smile and sip wine. Or friends catching up over an ‘nduja scotch egg which makes them feel liberated enough to admit that they actually find most 'al dente' pasta too hard. Food Rundown photo credit: Sinéad Cranna Nduja Scotch Egg Gooey in the centre, as it should be. Crispy on the outside, as it should be. Sitting on a slightly goopy piccalilli mixture, as it really shouldn’t be. In the words of Meat Loaf, “two out of three ain’t bad”. photo credit: Steven Joyce Britalian Carbonara Conversations about tradition and the sanctity of The Four Pastas Of Rome aside, this tastes really nice. We just don’t like the fried egg because it doesn’t incorporate and mix with the sauce like a simple egg yolk would. Also, the cream here didn’t add any more richness than a classic carbonara has, so it feels unnecessary. photo credit: Steven Joyce Pork Chop Marinated In Cider The fried pizza dough that this comes with is a lovely puffed-up little carb scoop for the lentils—but it’s also very random. This dish needed to take one thing off before it walked out the door." - Sinéad Cranna