A TRENDY restaurant is flogging a vindaloo curry pizza — topped with snails.
Restaurant Roe chefs first cook the finely chopped gastropods with bacon.
Then they are topped with an extra-potent curry sauce made from a fiery spice mix.
After a few hours of simmering, the concoction is spread on dough and cooked in a pizza oven.
The sustainable eatery, in London’s Canary Wharf, serves the pizza with mint yoghurt and coriander — and an £11 price tag.
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Dozens of plucky diners have raved about it online.
One posted: “This dish is amazing, well done, full of flavour.”
But another says the unconventional pizza-style bread has the potential to cause a “war with Italy”.
A third added: “This is wrong. But it is one way to get the French to eat a curry.”
Roe is run by the chefs behind posh restaurant Fallow, Piccadilly, whose sister venue Fowl serves up a £22 chicken pie with the unlucky cluckers’ head sticking out the top.
Roe chef and owner Will Murray said: “We’ve never been afraid to put something on the menu if we truly believe it’s great.”
