Heidi’s BBQ Club Chronicles: where every bite tells a story – course Six: Hackney Tropicale

‘Hackney Tropicale’ Rum-cured grilled pineapple, dehydrated pineapple biscuit crumb, vanilla Hackney gelato, smoked caramel sauce

Wine pairing: Balfour Leslie's Reserve Brut – crisp and elegant, its bubbles cut through the sweetness and round off the menu in celebratory style.

This summer marks our eighth year of serving up bold, smoky, and unforgettable flavours at this iconic riverside location. Curated by Head Chef Heidi Stiller and Founder Jimmy, this year’s tasting menu is a journey of taste, creativity, and the joy of cooking over flames.

To finish, Heidi brings a smoky-sweet twist to a dessert rooted in classic tropical flavours. ‘Hackney Tropicale’ features rum-cured grilled pineapple, a crisp dehydrated pineapple biscuit crumb, a generous scoop of Hackney Gelato, and a warm smoked caramel sauce. It’s a joyful combination of textures and temperatures, sweet, tart, soft and crisp, and the perfect end to a flavour-packed feast.

The pineapple is cured in rum, then grilled over high heat to intensify its natural sugars and bring out a deep, caramelised flavour. “You get that sweet-tart balance, but with this lovely smoky richness from the barbecue,” says Heidi. “It’s simple, but it really sings.” The smoked caramel is made in the Big Green Egg, adding a final layer of depth and warmth.

The gelato comes from Hackney Gelato, made in small batches in East London using traditional Sicilian techniques. “I love the contrast of hot and cold, and the way that smooth, proper gelato melts into the caramel,” says Heidi.

With its nod to classic tropical ingredients and a clever mix of fire and finesse, this dish rounds off the tasting menu perfectly. “After all the bold flavours of the first five courses, this is just the right note to end on,” says Heidi. “It’s fresh, fun and completely satisfying.”

This is the sixth and final chapter in our BBQ Club Chronicles – a six-part story of Heidi’s seasonal tasting menu, told course by course. Book your place at our table. We look forward to serving you soon.

Book your place at our table.
We look forward to serving you soon.