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The Supper Club Sample Menu


Cured tuna, black rice, toasted sesame, macadamia, lime

Pair with e.g. Pinot Gris, Marlborough, New Zealand


Lemon, garden pea & broad bean salad, whipped goats cheese, crispy leek, pea velouté

Pair with e.g. Sauvignon Blanc, Sancerre, France


Potted smoked trout, orange butter, sherry reduction, grated smoked almond, croute

Pair with e.g. Chardonnay, Limari, Chile


Pulled roast chicken, caramelised romesco, anchovy & parsley dressing, toasted almond

Pair with e.g. Tempranillo, Rioja, Spain


Braised duck leg, thyme and blackberry bon bon, onion puree, duck fat aioli

Pair with e.g. Cabernet Sauvignon, Napa, USA


Strawberry jelly, elderflower cream, flambeed strawberry

Pair with e.g. Semillon, Stellenbosch, South Africa (sweet)


Warm coconut & oat cookie dough, toasted coconut ice cream

Pair with e.g. Muscat, Rutherglen, Australia (sweet)

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