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

Festive menu

In Levantine street markets, you will find all life laid out for you to savour: hemp sacks overflowing with an astonishing variety of dried fruit and nuts; mountains of seasonal fruit, vegetables and herbs; tiny kiosks housing spice masters and bakers selling warm pastries and halva; barrels of mature white cheeses garnished with herbs; nuts, seeds and colourful spices all piled high and literally zinging with colour, flavour and aroma; street hawkers, florists, fishermen and precious boxes of jewel coloured sweet treats decorated with pistachios, almonds and dried rose petals. No matter what time of the year that you visit you will be reminded of the magic of ancient lands and the fairy tales and stories that coloured our childhood memories of the festive season.

To start
Creamy burrata with wild rocket leaves and rounds of juicy clementine dressed with a punchy green harissa sauce and garnished with a toasted hazelnut, almond and thyme dukkah. Served with freshly baked baguette (contains dairy, gluten)

To follow, a main course with two side dishes
A sumptuous feta and winter vegetable roast with pistachios, almonds, dried cherries, pomegranate and stacks of fresh herbs served with a Middle Eastern cranberry and pomegranate relish (contains dairy, eggs, tree nuts)

Batata harra, spicy Lebanese roast potatoes with whole coriander seeds, garlic cloves, crushed chillies, zingy lime juice and plenty of dill

A delightfully bright Levantine slaw with highlights of mint, orange and pomegranate molasses

To finish
Honey-roasted fresh figs with cardamom-infused mascarpone and a crumble of pistachios, sumac and edible rose petals (contains dairy, tree nuts)

This menu is subject to slight change depending upon availability of ingredients at the time.

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

Upcoming dates:

Friday 4th December: Festive Levantine menu **FULLY BOOKED**
Friday 11th December: Festive Levantine menu **FULLY BOOKED**
Friday 18th December: Festive Levantine menu **FULLY BOOKED**
Friday 8th January: Moorish menu
Friday 15th January: Moorish menu
Friday 22nd January: Greek menu
Friday 29th January: Greek menu

January bookings open 3rd December, please complete this form if you would like to be added to the waiting list: