Following the butchery, guests will sit down to a roast goat feast with dishes such as Seco de Cabrito, beer braised lamb served with coriander rice and fava beans; Cabrito al Horno, Roasted goat in a Peruvian spice rub, with charred sweet potatoes; and Grilled Goat, Panca marinated goat cutlets, spicy potato mash, and Andean herb sauce; all washed down with Pisco Sours, and bottled Pisco punch.
Vito will lead the way in teaching how to sustainably utilise all parts of the goat, from nose to tail and the best techniques for seasoning, preparing, and cooking goat meat, in order to make the most of its delicate flavour.
This January will see Ceviche Old St kick off their new Goat Roast Sundays with a goat butchery masterclass and feast on the 29th, where guests will be given the opportunity to work alongside Executive Chef Vito Reyes, and learn the secrets behind traditional Peruvian goat butchery.
Tickets to the Goat Masterclass, include the Sunday Goat Roast.
The Sunday Goat Roast will be available at Ceviche Old St every Sunday through Spring
For more information click here