Supper Club

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.

Figs

The price is £30 per head, excluding drinks **SOLD OUT**

Entrée

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)

Plat principal 

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

Dessert

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

Upcoming dates
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.