Ross Anderson-Doherty2017-04-03T16:17:05+00:00

Meet the cast of Cabaret Supper Club

Ross Anderson-Doherty


Creative Director
How old are you?

35

How long have you been doing cabaret?

I’ve been doing cabaret as a form since I was a drama undergrad in 2003, so, a very long time now.

What made you try it?

It was out of necessity. It’s popular form and instantly transferable nature made it the perfect mode to be critical and cheeky and political but also have the craic with the audience.

What do you do when you’re not doing cabaret?

I am an actor, director, singer and voice teacher when I’m not on stage in cabaret or directing the fabulous people in our cast here.

How did you feel the first time you tried cabaret?

It felt very comfortable. It was the first time I’d engaged in an art from that required all my skills at once. It keeps you on your toes and requires precision but also flexibility.

What about the first time you performed on stage?

The first time I performed on stage I was 6 and playing Joseph in the Nativity and I remember wondering why everyone else was nervous.

What’s the secret to being a good cabaret artist?

For me, it’s about negotiating the present through old school forms and rehearsing very hard.

What should people know before trying cabaret?

That it’s a lot of hard work. just coz you can sing a song at karaoke and tell a joke at a wedding doesn’t mean that you can do cabaret. However, if you’re willing to put in the graft and take the plunge then all are welcome.

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

I’m always up to something – you couldn’t watch me.

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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 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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