Supper Club

‘Supper Club’ is available for collection in central York between 5pm and 6pm every Friday evening. Featuring a generously portioned vibrant two course Mediterranean plant-based supper for £30 per person with the option of a dessert for an additional £5 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 Andalucia, 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

Jaffa menu: 30th September and 7th October 2022

This menu is inspired by a sultry evening in Jaffa – Yafo – an ancient port just south of Tel Aviv whose narrow winding streets are lined with beautifully restored Arabic architecture and secret courtyards. This vibrant little enclave is famous for its association with the Biblical stories of Johah, Solomon and Saint Peter as well as the mythical story of Andromeda and Perseus and, much later, for its oranges. It’s a place I once called home.

To start

Amirim lemon-scented labneh – a beautifully delicate homemade soft cheese – stirred through with a punchy green zhoug and topped with Palestinian za’atar-roasted plum tomatoes, crunchy chopped spring onions and a toasted hazelnut, almond and thyme dukkah. Served with warm flatbreads (contains dairy, tree nuts, sesame, gluten)

To follow

Sami’s stuffed red peppers with arborio rice, tangy feta, tomatoes, juicy golden sultanas, toasted almonds, lashings of fresh herbs and a classic amba spice mix (mango powder, ground mustard seeds, dried lime powder, turmeric, cayenne and ground fenugreek seeds) served with a citrusy tahini sauce (contains dairy, tree nuts, mustard seeds)

Rose harissa-roasted potatoes with lashings of fresh flat leaf parsley and lemon zest

Marinated tomato and za’atar fattoush, a bright Israeli salad with sourdough croutons, romaine lettuce, fresh oregano, za’atar, pomegranate arils and fragrant hibiscus (contains gluten)

To finish
A beautifully moist peach, lime and pistachio polenta cake served with served with a simple berry and vanilla compôte and lime-infused crème fraîche, crushed pistachios and edible rose petals (contains tree nuts, eggs, dairy)

Upcoming dates

Friday 30th September: Jaffa menu **FULLY BOOKED**
Friday 7th October: Jaffa menu **FULLY BOOKED**
Sunday 14th October: Gather event / private booking
Friday 4th November: Naples menu
Saturday 12th November: Gather event / private booking
Friday 18th November: Naples menu
Wednesday 23rd November: Gather Event at North South **SOLD OUT**
Friday 2nd December: Alhambra menu
Friday 9th December: Alhambra menu
Friday 16th December: Levantine Christmas menu
Friday 23rd December: Gather event / private booking

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