Last week we had an amazing vegan Japanese themed Supperklub with homemade summer rolls, kale miso soup, smashed cucumber peanut salad and lots of various kinds of sushi rolls. This week will feature an all vegetarian fresh seasonal, spring menu.
Wine, beer and cocktails sold separately
****The last two Supperklub's have been booked out so please reserve in advanced if you would like to come!****
Medley of roasted spring vegetables + dips
Carrot Tart with ricotta and herbs
Nordic style salad with cucumber, dill, apple, potato and market greens in a lemon yogurt dressing.
Endive and fennel gratin
Olive oil cake with fresh berry compote