World famous contortionist set for our stage this month

By | 2018-02-16T22:26:38+00:00 February 1st, 2018|News|

BELFAST’S iconic Cabaret Supper Club will witness a mind-bending performance from world-renowned contortionist Sheyen Caroli this month [February].

The 22-year-old Italian will be making her début Belfast appearance at the Valentine’s Day Super Sexy Love Variety Show on February 14 and performing as part of the lineup at the Saturday night cabaret and Sunday matinee shows.

Known across the globe for her unique performances in theatres, festivals, variety shows, dinner shows and big top circuses, Sheyen promises to wow the Cabaret audiences with her amazing contortionist talents.

Cabaret Supper Club manager Emma Jayne Robinson said audiences will certainly be bowled over by Sheyen.

“These are performances not to be missed,” he added. “Sheyen is an amazing talent. What she does is jaw-dropping.

“We are delighted to host her at the Cabaret Supper Club, we are constantly bringing more impressive artists.”

Sheyen has been a contortionist since the unbelievably young age of five learning from a host of Mongolian teachers. As well as her contortion performance she will also be performing foot archery.

She holds the Guinness Book World record for the longest distance arrow shot to a target from the feet in a contortionist handstand to a target reaching 13.65 metres (43 ft).

Sheyen said: “I have been learning from a young age and I’m still learning. I can promise Northern Ireland that you will witness something never before seen.

“For me, everything I do is a devotional journey. It’s something that you can’t learn quickly or easily, but it is my mission.”

For each and every weekend Cabaret Supper Club audiences are beguiled and dazzled by breathtaking performances of fire-breathing, burlesque and stunning aerial acrobatics that needs to be seen to be believed. This is a night guaranteed to sparkle, shimmer and takes your cares away.

Creative director Ross Anderson-Doherty said: “We are delighted to welcome such a renowned international artist to the Cabaret Supper Club. She will make a dazzling addition to the host of home-grown talent that is our regular performers.

“Our show is a vibrant representation of the huge variety and quality of talent we have here in Belfast. It’s a six-hour rollercoaster of glamour, hilarity, frivolity and rousing tunes which will make you want to dance the night away and sing along.”

In addition to the wondrous tongue-in-cheek show, customers can enjoy from one to three-course meal options with the finest cocktails and champagnes available, all served up by a dedicated Cabaret Butler for the evening.

Expect a non-stop evening of sensual burlesque, music, circus acts or globe-trotting first-class tribute artists – all of which guarantee to make your night one to remember with a touch of glamour, sparkle and shimmer.

Sheyen will be performing at the Valentine’s Super Sexy Love Variety Show on Wednesday, February 14 (two-course meal and show is £39.50), Saturday, February 17 (two-course meal and show is £39.50) and Sunday, February 18 (main-course meal and prosecco reception is £22.50).

 

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CABARET SUPPER CLUB

SAMPLE MENU

STARTERS

SOUP OF THE DAY
With homemade bread.

GOATS CHEESE SALAD
Figs, apple, orange & beetroot chutney – maple & walnut brittle & balsamic dressing

CHICKEN
Aromatic chicken strips, chili jam & garlic aioli.

PARFAIT
Chicken liver parfait, red onion jam & warm toasted bread

MAIN COURSE

SORENNTO CHICKEN 
Chicken supreme, fricassee of peas, new baby potato, wild mushroom, green beans, cider & tarragon cream with crisp pancetta 

SALMON
Pan-seared with lemon, lime & time crust with parsnip crème fraiche & parsley mash, dill & leeks with a beur blanc sauce 

TRIO OF DUCK
Duck breast, duck leg & duck sausage, dauphinoise potato, cherry & blackberry jus with seasonal veg Surcharge for Duck £5

RISOTTO
Roast butternut squash, pea, roast garlic, lemon, fresh parsley & parmesan shaving – focaccia bread 

PORK & GNOCCHI
Roasted pork fillet with herb gnocchi. Peas, carrot, wild mushroom & truffle cream n

DESSERT

Please ask your server for a copy of the dessert & after dinner drinks menu.

A discretionary service charge of 7.5% will be added to your bill.

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CABARET SUPPER CLUB

CHRISTMAS MENU 2017

Strictly starter and main only.
STARTERS

CREAM OF VEGETABLE SOUP
 with homemade Italian breads & salted butter

AROMATIC CHICKEN STRIPS
served with a chili jam & garlic aioli

DUCK LIVER PARFAIT
served with a spiced apple chutney & melba toast

MAIN COURSE

TURKEY & HAM
Traditional festive turkey & ham with all the trimmings

 ROASTED LIME & THYME CRUSTED SALMON
Served with parsnip crème fraîche & parsley mash, dill & leeks in beurre blanc jus

TRIO OF DUCK
Duck breast, duck leg & duck sausage, dauphinois potato, cherry & black berry jus, green beans & carrot
Surcharge for Duck £5

RISOTTO
Roast butternut squash, pea, roast garlic, lemon, fresh parsley, parmesan shavings & olive  focaccia bread
(Please request additional Vegetarian option upon reserving table if required) 

DESSERT

CITRUS TART
With raspberry sorbet, Yuzu cream, dehydrated blood orange garnish & French meringue (GF available)

STICKY TOFFEE PUDDING
with butterscotch & homemade on the premises vanilla ice cream (GF available)

PROFITEROLE STACK
With cinnamon & amaretto custard & chocolate sauce

CHEESE BOARD
A selection of French & Irish cheeses with crackers, berry chutney & fruit
£8 supplement charge 

A discretionary service charge of 7.5% will be added to your bill.

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CABARET SUPPER CLUB

New Years Eve 2017 Menu

01. APPETIZER

AMUSE-BOUCHE

02. TO START

SOUP
Roasted butternut squash coconut and chilli soup with homemade sourdough

GOATS CHEESE
With Figs, apple, orange & beetroot chutney, maple & walnut brittle with a balsamic dressing

SCALLOPS
Curried, pan seared with hazelnut & deep fried sage

03. PALATE CLEANSER
BLACKBERRY AND CHAMBORD SORBET

04. TO FOLLOW

TRIO OF DUCK
Duck breast, duck leg & duck sausage, dauphinois potato, cherry & black berry jus, green beans & carrot

CHICKEN SUPREME
Cornfed County Down chicken with Pea and wild mushroom fricassee, whipped cream potato and crispy parsnips

OVEN ROASTED SALMON
with Shrimp risotto and a smoked salmon fish cake

RISOTTO
Roast butternut squash, pea, roast garlic, lemon, parsley, parmesan shavings & olive focaccia bread 

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