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

Jaffa Supper Club Menu 8th October 2021

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 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 freshly baked baguette (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

Tomato and za’atar fattoush, a bright Israeli salad with fresh oregano, pomegranate arils and fragrant hibiscus (contains gluten)

To finish

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

Upcoming dates:
Friday 29th October: Beirut menu **FULLY BOOKED**
Friday 5th November: Beirut menu **FULLY BOOKED**
Friday 12th November: Naples menu **FULLY BOOKED**
Friday 19th November: Naples menu **FULLY BOOKED**

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.