Martin Byrne 2017-04-03T16:38:31+00:00

Meet the cast of Cabaret Supper Club

Martin Byrne


Musician, Sound Technician & Lighting
How old are you?

Older than the man I feel

How long have you been performing?

There’s video evidence of me singing and performing at 7 years old. Probably my best years.

What made you try it?

My mum says I was always a “happy wee boy”, I always liked glamour, glitz and the rock n roll lifestyle. There wasn’t a whole lot going on in Belfast when I was growing up, music was an escape.

What do you do when you’re not making music?

Tend to my beard. Plot the downfall of Western Civilisation. Eat bad food. Y’know, the usual.

How did you feel the first time you tried burlesque/drag/performed live?

I felt right. I felt right. “Aye. This is for me. This is where I’m meant to be”

What about the first time you performed live?

That was a strange mix of absolute terror and excitement. I wasn’t ready for the strange way my body didn’t quite sync up with what I had originally planned to do in front that first ever live audience (of about 50 people in a wee pub in Belfast that’s now a gay bar) but I was well received. Of course. Because I’m amazing. Obviously.

What’s the secret to being a good burlesque dancer/drag artist/live performer?

That would be telling.

What should people know before trying burlesque/drag/performing live?

Just get off your butt and give it a go. And keep giving it a go until you either decide, “Nah, this ain’t for me” or “Aye. This is for me. This is where I’m meant to be”

Tell us about your current routine or new routines you’re working on?

Currently I’m doing that special thing that I am known to do, which is: All of the things, as much as possible, all of the time. I’ll sleep when I’m dead and so forth.

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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

AMALFI CHICKEN
Chicken supreme, roast chicken crème, sweet potato ghnocci, petit poi, asparagus & sweet potato crisps

SALMON
Pea & mint risotto with popcorn scampi

DUCK
Dauphinoise potato, cherry & blackberry jus, green beans, roasted rainbow carrot & duck bon-bon
Surcharge for Duck £5

PORK 4 WAYS
Stuffed pulled pork fondant, oven roasted pork belly, braised pork cheek, pork crackling & apple & shallot puree with spinach & jus

GHNOCCI
Wild mushroom truffle oil & parmesan

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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Sign up today for our VIP Newsletter to stay up-to-date with our latest news, offers and events at Cabaret Supper Club. We'll even throw in a bottle of prosecco when you dine with us on your birthday!
Stay Updated
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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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