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SUPPER CLUBS

SUPPER CLUB at GALLERY No 30

Saturday 30th September

 

MENU

 

Welcome

To accompany a welcome drink…

Salted almonds

Olive oil & rosemary shortbread

 

To Start 

A celebration of my favourite leaves…

Watercress & fresh hemp cream velouté shot

Roasted cauliflower tartlet with watercress & hazelnut pesto

Watercress, pickled cucumber & pomegranate salad with black tahini & lemon yoghurt dressing

 

The Main Event

Slow cooked roasted beetroot & butternut squash Cacciatore with olive & thyme wild rice.  

Baked courgette with crispy wild mushrooms.

Sauteed greens.

Baby potatoes with wild garlic butter.

 

Cashew Parmysan & thyme cream

Black olive & tomato tapenade

Locally produced fresh bread

 

To Pause

Basil Mint & citrus granita

 

To Finish

Custard tart with blackberries, blackberry curd, praline and almond tuile

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Small olive branch_edited.jpg
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Small olive branch_edited.jpg
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