This month we are throwing a prohibition party! WE will officially kick start the winter party season with a riotous BANG!
The Unthank Supper Club will transform into a Speakeasy for the night! I spent many years as a costume designer working in film and TV. Combining my love of food, meeting people and dressing up is my idea of a brilliant night.
We will drink our Moonshine from jars and pretty vintage tea cups (BYO of course!) dress up and listen to some fantastic music from the 1920's qnd 30's. Tonight will be a chance to dress UP ! Retro glamour and fun and frolics abound! Flappers, suits, feather boa's you name it, it is time to swing! I mean swing in the best possible taste I hasten to add.
Expect a wild night of good food, new friends, brilliant music and I am guessing some dancing too.
We will drink our Moonshine from jars and pretty vintage tea cups (BYO of course!) dress up and listen to some fantastic music from the 1920's qnd 30's. Tonight will be a chance to dress UP ! Retro glamour and fun and frolics abound! Flappers, suits, feather boa's you name it, it is time to swing! I mean swing in the best possible taste I hasten to add.
Expect a wild night of good food, new friends, brilliant music and I am guessing some dancing too.
Menu
Starter
Meaty
Pork Rillette bon bons in Panko bread crumbs, boudin noir, apple and ginger puree on a green salad
Veggie
Beetroot and goats cheese begniets, tempura cauliflower, apple and ginger puree on a green salad
Main
Meaty
Pheasant two ways. Pan fried breast and a confit leg with roast pumpkin puree, beetroot fondant, braised cavalo nero and jus
Veggie
Brioche and aubergine stack with safrron aiolli with pumpkin puree, beetroot fondant and braised cavalo nero
Pudding
Chocolate tart, pear and chilli jelly and whipped cream
Pots of fesh coffee and tea
BYO
Meaty
Pork Rillette bon bons in Panko bread crumbs, boudin noir, apple and ginger puree on a green salad
Veggie
Beetroot and goats cheese begniets, tempura cauliflower, apple and ginger puree on a green salad
Main
Meaty
Pheasant two ways. Pan fried breast and a confit leg with roast pumpkin puree, beetroot fondant, braised cavalo nero and jus
Veggie
Brioche and aubergine stack with safrron aiolli with pumpkin puree, beetroot fondant and braised cavalo nero
Pudding
Chocolate tart, pear and chilli jelly and whipped cream
Pots of fesh coffee and tea
BYO
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