Welcome to the Cardamom and Dill Supper Club. All my menus are designed around authentic recipes and ingredients gifted to me by my friends and the inspiring cooks I meet during my travels throughout the Mediterranean and beyond.
25 October 2019
This month my menu is inspired by an early summer dash to Corfu where we started each day with a walk through the abundant farmer’s market admiring the stalls piled high with the freshest produce imaginable and the wonderful lunches we enjoyed in the tiny traditional tavernas of beautiful Old Town.
The price is £30 per head, excluding drinks **SOLD OUT**
Sweet roasted shallots, succulent cherry tomatoes and fresh thyme leaves topped with sumptuous baked halloumi and pul biber served with peppery leaves with a bright lemon vinaigrette and freshly baked sourdough
Greek-style garlic wild mushrooms with lemon and fresh dill served with peppery leaves with a bright lemon vinaigrette and freshly baked sourdough (vegan)
Spanakopita, a classic Greek spinach, feta filo pie with bright spring onions, soft anari cheese, fresh dill, freshly grated nutmeg and lemon zest
Sweet roasted vegetables, nutty lentils, rose harissa and fresh herbs encased in crispy filo pastry (vegan)
Greek roasted potatoes with garlic, lemon and wild oregano
Horiatiki salata a classic Greek village salad with juicy plum tomatoes, Lebanese cucumber, green peppers, Kalamata olives, capers and wild oregano
My indulgent fresh fig, almond and orange cake – or vegan blueberry cake – served with fresh berries steeped in a rosé wine reduction and a quenelle of crème fraîche or coconut yoghurt infused with orange blossom water and orange zest
2020 dates will be confirmed as soon as I have identified an alternative venue so please sign up to my bi-weekly newsletter for regular updates.