Supper Club

‘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 tooJill Turton, Squidbeak

Greek island menu, 22nd and 29th January 2021

This menu is inspired by a sultry evening in Gáïos on the verdant island of Paxos which lies just off the coast of Corfu, the smallest of several tiny olive-covered land masses that quietly sit within the Ionian Sea. Here I present you with a taste of an absolute feast I enjoyed whilst sitting in the secluded harbour watching the fishing boats quietly glide across the ocean.

To start

Plum tomatoes slowly roasted with wild oregano and smoked sea salt flakes with zingy whipped feta garnished with lemon zest, fresh oregano leaves and Aleppo pepper. Served with freshly baked baguette (contains dairy, gluten)

To follow, a main course with two side dishes

Elena’s Greek spanakopita featuring baby spinach leaves, peppery rocket, barrel-aged feta, Cypriot anari cheese, mint, dill, lemon zest and freshly grated nutmeg all encased in crispy filo pastry served with a refreshing Greek island tzatziki with garlic, lashings of fresh dill and mint (contains dairy, gluten)

Crispy Greek roast potatoes with Kalamata olive oil, wild oregano and lemon

Greek broccoli salad with sun-dried tomatoes and toasted almonds (contains tree nuts)

To finish

Date molasses-infused Greek yoghurt garnished with edible rose petals and chopped pistachios with a fig, blueberry and vanilla compôte, a perfect balance of sweetness, tartness and creaminess served with a delicate lemon petite madeleine sponge cake (contains dairy, gluten, tree nuts)

This menu is subject to slight change depending upon on the impact of lockdown restrictions and Brexit.

The cardamom and Dill kitchen has been awarded the highest Food Hygiene Rating of five.

Upcoming dates:
Friday 29th January: Greek menu **FULLY BOOKED**
Friday 5th February: Israeli menu **FULLY BOOKED**
Friday 12th February: Israeli menu **FULLY BOOKED**
Friday 19th February: Italian menu **FULLY BOOKED**
Friday 26th February: Italian menu **FULLY BOOKED**
Friday 5th March: Spanish menu
Friday 12th March: Spanish menu
Friday 19th March: Turkish menu (new) **FULLY BOOKED**
Friday 26th March: Turkish menu (new)

March bookings open for regularly returning guests on 1st February with any remaining dates being offered to newcomers the following day. Please complete this form to register your interest.