Come to the Cabaret! A musical review of Cabaret with star of stage and screen Miss Kerri Quinn

By | 2018-02-20T10:45:38+00:00 February 20th, 2018|News|

Cabaret Supper Club presents a tribute to an iconic musical

Cabaret Supper Club is bringing the essence of one of the most famous musicals of all time to the stage.

Kerri Quinn performing as one of our introductory singers at Cabaret Supper Club

Starring North Belfast actress and performer Kerri Quinn as Sally Bowles the musical tribute to Cabaret will catapult the audience into 1930s Berlin on Thursday 1st March.

Kerri, who is best known for having starred as Cabaret lead Sally in the stage show at The Mac in Belfast and her rave performance as Rita in the hit Educating Rita at the Lyric, Belfast, will belt out songs such as Cabaret, Mein Herr, Money Money and Maybe This Time throughout the night.

She will also be joined by the cast of  Cabaret Supper Club who will bring songs like Two Ladies to life on the night.

Cabaret Supper Club manager Emma Jayne Robinson said: “We’re delighted to be welcoming Kerri back to the club with this fantastic show.

“Throughout the night the audience will be treated to a musical review of the hit Broadway show and no better person to do this than Kerri who has previously played the lead role of Sally Bowles herself.

“For two nights our audience will be transported to the Kit-Kat Club in downtown Berlin In 1931 – and of course they’ll also be treated to a fantastic meal in the process.”

And Kerri’s just as excited to reprise the singing role of Sally Bowles.

She said: “Sally’s in my DNA”.

Kerri has just completed her run as Ginny in The Threepenny Opera Kerri and completed filming a BBC drama alongside Christopher Ecclestone called Come Home that airs later this year.

“I am thrilled to perform at the Cabaret Supper Club,” said the 35-year-old.

“I’ve performed in at it from the day it opened. I started out doing Abba/80s/70s shows. Now I’d try my hand at anything. It’s lovely to have the freedom to try new things. It’s like one big family in there and a joy to be a part of.”

Meanwhile, Creative Director Ross Anderson-Doherty said audiences will not be disappointed.

“I’ve worked with Kerri as an actor, singer, and director for over 15 years now and she never fails to amaze me with her talents and hard work.” he said, adding: “It’s a delight to hear her sing these iconic songs in an authentic cabaret setting; a venue Kerri has performed in many times.

“I think our audiences are going to be ‘bowled’ over by her tour de force.”

Tables for Cabaret: A Musical Tribute at the Cabaret Supper Club, Belfast start from just £24.50 which includes a main course meal and show.  Click here to book your table now.

 

About the Author:

Tina Calder
Journalist, commentator, author and content creator specialising in showbiz, entertainment, business, trade, human interest, and lifestyle.

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 2018

Please note, when booking your two-course meal, options are strictly starter and main-course desserts are an additional charge.
TO START

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

TO FOLLOW

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

 ROASTED LIME & THYME CRUSTED SALMON
Served with parsnip crème fraiche & 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 g ar lic, lemon, freesh parsley , parmesan shavings & olive focaccia bread 
(Please request additional Vegetarian option upon reserving table if required) 

DESSERTS

CHEESECAKE
Baked New York style lemon & vanilla – rich & creamy with seasonal berries & fresh cream (GF available) 

TIRAMISU
Strong coffee and sweet almond liqueur make a boozy and indulgent wintertime dessert 

PROFITEROLE STACK
With cinnamon & amaretto custard & chocolate sauce

CHEESE BOARD
A selection of French & Irish cheeses with crackers, berry chutney & fruit
£5 supplementary 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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