Nuala Rude 2017-04-03T16:04:11+00:00

Meet the cast of Cabaret Supper Club

Nuala Rude


Burlesque Artist & Singer
How old are you?

24

How long have you been performing?

I’ve been performing professionally since I was 18

What made you try it?

My brother and I spent my youth watching musicals DVDs, I discovered Bette Midler and that was that really. I love performing and creating.

What do you do when you’re not performing?

I work as an actor, teacher, activist and glitter thrower @LUSH!!!

How did you feel the first time you stepped on to the Cabaret stage?

Honestly, it was a little terrifying. I’d never interacted with an audience in that way, after a week I was hooked! It’s a completely unique performance experience to get to interact with an audience and have craic.

What about the first time you performed on stage?

I first performed onstage in a P7 play as a Christmas turkey #startedfromthebottomnowwerehere.

What’s the secret of being successful at this?

Hard work. Determination. Not being afraid of rejection. You have to be prepared to fail and constantly willing to learn. Its how you develop your craft.

Whats your favourite thing that has ever happened on stage?

Our Christmas show was fantastic, it really allowed us to get creative and see how we work together as a team. Singing Prince’s “Kiss” as a shepherd, yep. That was pretty unique in itself!

Ive had so many brilliant performances and Im very lucky to get to share the stage with so many incredible performers. But a good audience that are on board with the craic make the show.

What really goes on back stage?

There’s a lot of nudity. A lot of hugging and some communal garments that you probably don’t want to know about.

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

Soup Du Jour and I are up to no good bringing an old piece of work of ours back to life for the Cabaret stage. I’m also developing a little through line for all my pieces and rejuvenating some 1930s and 40s cabaret style songs, oh and i might have a bath tub on stage at some point too!

Who is your favourite Cabaret performer & why?

Hands down the Queen and giver of life to all that is fabulous, Bette Midler. There are no words to describe how much this woman inspires me – Bowie is a very close second.

“Find your light. They can’t love you if they can’t see you”.

Bette Midler

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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
Sign up today, you can unsubscribe at any point! 
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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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