2022 Mixed Events
Thursday 24 March
Thursday 28 April
Thursday 26 May
Thursday 23 Jun
Thursday 28 Jul
Thursday 25 Aug
Please note that dates are subject to cancellation/change subject to demand with a minimum two weeks notice. In the event of cancellation or change any deposits taken will be refunded.
Amuse Bouche (Chefs choice)
Ceviche of sea bass with red grapefruit, chilli, daikon radish, mint and radish sprouts.
Breasts of late season red legged partridge with spiced leg bon-bon, pressed potato, pickled baby beets, carrots, celeriac. Lemon thyme mustard cream sauce, caramelised crushed hazelnut.
Blood orange and rosemary roasted rhubarb crepe brûlée with ginger ice cream.
Further Supper Club menus for 2022 dates will be uploaded to this page no later than 2 weeks before the event.
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