Trixi Firecracker 2017-04-03T16:27:24+00:00

Meet the cast of Cabaret Supper Club

Trixi Firecracker

Burlesque Artist

How old are you?

22

How long have you been performing?

Training in various types of dance from the age of 4, competing until 14, theatre shows until 16, began dancing in variety shows, been at the supper club for about 4 years but didn’t try true burlesque (tassels) until last year. 

What made you try it?

I felt more and more confident the more I was on stage in Cabaret. The audiences, especially supportive female audiences empower us to do what we do. 

What do you do when you’re not performing?

I’m studying Law at Ulster University during the week and mostly making costumes. 

How did you feel the first time you stepped onto the Cabaret stage?

Extremely nervous, we did a can-can routine and it was exhausting. The curtains closed on us in our final position – the splits – and we all collapsed and lay on stage for a while laughing. 

What about the first time you performed on stage?

Too early to recall but I think it was a ballet recital at the age of 5 where I just wanted to be pretty and twirl around. I think there are videos somewhere. 

What’s the secret of being successful at this?

A lot of rehearsal but mainly being excited about what you do. If you love your routine you have a lot of fun performing it and I think that reads to the audience. It’s also important to have a strong team of performers and producers that all love each other very much. 

Whats your favourite thing that has ever happened on stage?

I love when we’re all feeling a little mischievous at work. Over Christmas, we had a lot of shows and it got really tiring so we play pranks and try to make each other laugh and shake things up. Bobby and I were dancing a rather serious waltz to Cherries’ ‘Once upon a December;, and we both took a fit of giggles. These giggles weren’t helped by cast and crew making faces and miming “Bohemian Rhapsody” style with torches etc in the wings. I was laughing so hard that I cried, but the audience were up for the craic that day and found it funny – especially when Cherrie called us out on it! 

What really goes on back stage?

Oh dear maybe not. It’s really really not as glamorous as we would like to say it is! I’d say it’s the polar opposite of what the audience sees on stage. A lot of nudity, bad dancing and bad jokes. We have a lot of fun backstage, it makes it less like going to work every weekend, we’re just a group of friends messing around who then perform. 

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

My new routine will be channelling 80s power suit vibes, teamed with poison and some sass. Basically I’m going to mourn the husband I’ve accidently poisoned but let’s keep it at that. 

Who is your favourite Cabaret performer & why?

I’m a huge fan of Gypsy Rose Lee, as the cabaret cast will tell you because I didn’t shut up about her for a good 6 weeks the first time I saw Gypsy!

Follow Trixi

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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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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