‘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 too – Jill Turton, Squidbeak
Catania menu: 10th and 17th July 2022
Scenes from the daily market in the seaside city of Catania, Sicily. Artichokes stuffed with garlic and parsley on the grill before being doused in olive oil and lemon to take away still warm wrapped in paper; succulent grilled red peppers; the sweetest onions cooked slowly over embers of a fire; myriad glittering fish and sea urchins caught just a few hours ago; mountains of shiny aubergines, wet garlic, blood oranges, gnarly lemons and the first of the summer berries. The hustle and bustle, the calling, the aromas, the colours and the sheer joy of it all is something to behold.
A summer bruschetta with a tumble of the freshest cherry tomatoes roasted with fennel seeds and chilli flakes. Served with lemon-baked ricotta, a zingy salsa verde and freshly baked rustic bread (contains dairy, gluten)
Pasta alla Norma, the quintessential summer pasta dish from Catania said to be inspired by the premier of Bellini’s romantic opera Norma. Featuring a rich slow-cooked garlicky tomato sauce with just a hint of chilli, little nuggets of caramelised aubergine, fresh basil leaves and scattering of grated ricotta salata (contains dairy)
Insalata di patate con capperi e crumble di olive, a delicious potato salad from the island of Salina with fennel, red grapes, capers, red chilli and fresh herbs
Summer leaves simply dressed with Sicilian extra-virgin olive oil, salt, pepper and peperoncino flakes and garnished with toasted almonds (contains tree nuts)
A luscious summer plum and pistachio cake served with a subtle rose water mascarpone (contains tree nuts dairy)
Friday 3rd June: Levantine wedding feast **PRIVATE EVENT**
Friday 10th June: Catania menu
Friday 17th June: Catania menu
Friday 24th June: Tarifa menu
Wednesday 29th June: North South Levantine mezze event **SOLD OUT**
Wednesday 7th September: North South Levantine mezze event
Please complete this form to register your interest for last minute cancellations, upcoming dates and menus.
The cardamom and Dill kitchen has been awarded the highest Food Hygiene Rating of five.