‘Supper Club’ is available for collection or delivery in central York every Friday evening. Choose either a vibrant 3-course Mediterranean vegetarian supper for £30 per person or a 2-course version priced at £25 per person. The menu changes every two weeks, each one inspired by the authentic recipes picked up from years of travelling through the Mediterranean from Provence, Greece and Italy to Turkey, Israel and Lebanon.
That was a fabulous supper, full of interest and Middle Eastern flavours. The whipped feta and zaalouk was a fab combo, loved the pie and its smoky tomato. I loved it all, just my kind of food. Thank you so much. Wonderfully well organised too – Jill Turton, Squidbeak
Istanbul Supper Club Menu, 23rd and 30th July 2021
An early morning walk through the dusty streets of Istanbul down to the banks of the Bosphorus, a long and choppy crossing over the sea, a death-defying ride on a horse-pulled phaeton followed by a hot and steamy climb up a mountain. That’s some effort for a lunch that consisted of a simple white bean salad, a bowl of yoghurt, a plate of dolmades and a basket of bread. The thing is though that was one of the most memorable lunches of that summer as we sat in an overgrown garden enjoying the stunning views over the glistening sea to the vast expanse of the bustling city and the chance to be, for a few short hours, returned to nature.
A duo of summer mezze dishes: Aleppo muhammara, a richly spiced red pepper and roasted walnut dip with cumin and pomegranate molasses garnished with a toasted hazelnut, almond and thyme dukkah and cacık, a vibrant Turkish salted yoghurt dip with diced cucumber, garlic and mint. Served with freshly baked baguette (contains tree nuts, dairy, sesame, gluten)
Turkish filo börek with spinach, a creamy white cheese (beyaz peynir) bound together with a fragrant egg custard and topped with toasted sesame seeds served with a citrusy tahini sauce (contains dairy, eggs, sesame, gluten)
Kısır, a Turkish bulgur wheat salad with juicy plum tomatoes, salad onions, pomegranate molasses, lemon, parsley, dill and pomegranate arils (contains gluten)
Aya Yorgi Fasulye Piyaz, a Turkish white bean salad with mixed tomatoes, olives and lashings of fresh herbs with a simple lemony dressing
Kadiköy market dried apricots, golden sultanas, almonds, pistachios, walnuts and pine kernels soaked in apricot leather juice and orange blossom water served with a rosewater cream and garnished with rose petals and fresh mint leaves (contains tree nuts, dairy)
Friday 23rd July: Istanbul menu **FULLY BOOKED**
Friday 30th July: Istanbul menu **FULLY BOOKED**
Friday 6th August: Stillington Mill **FULLY BOOKED**
Friday 13th August: Alhambra menu **FULLY BOOKED**
Friday 20th August: Alhambra menu **FULLY BOOKED**
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The cardamom and Dill kitchen has been awarded the highest Food Hygiene Rating of five.