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Alpes is street-food outfit Raclette Brothers’ first bricks-and-mortar site and, as the name suggests, it serves up an Alpine-themed menu. Cheesy treats (in every sense) include melted raclette scraped from a traditional machine straight onto diners’ plates and fondues made from Swiss, British and blue cheeses with unlimited sides of roast potatoes, fries, and salad, and apple strudel. Less traditional plates include crispy curd bites drizzled with fig molasses, and rosti balls made with juniper-infused sauerkraut, served with truffle mayo. Tuesday ‘Waste Not, Want Not’ nights see the team cook a menu using waste ingredients from their own and surrounding kitchens at Pop Brixton, with profits from the evening going back to the local community, while a terrace features specially-designed fondue tables for groups.
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