Dining at Cabaret Supper Club2018-10-07T23:30:05+00:00

On stage, in the kitchen, in the restaurant, everywhere, the team at Cabaret Supper Club throws itself wholeheartedly into preparing your perfect evening.

Please find attached your dining and drinks menu for the evening, then awaken your senses and taste buds with our sumptuous fare. Our kitchen at Cabaret Supper Club is an award-winning restaurant and has won fine dining restaurant of the year at The Food Awards NI in 2018.

As you dine, immerse yourself into the surprising decor of our decadent Supper Club and its exhilarating atmosphere.

Should you require anything throughout the evening please ask your dedicated Cabaret Butler. Please find attached our current sample menu at Cabaret Supper Club.

Sample Dining Menu

TO START

SOUP OF THE DAY
With homemade bread

GOATS CHEESE SALAD
Figs, apple, orange and beetroot chutney, maple and walnut brittle and a balsamic dressing

BOHEMIAN CHICKEN
Served with a chili jam and garlic aioli

CHICKEN LIVER PARFAIT
Served with a red onion jam and warm toasted bread

TO FOLLOW

SORRENTO CHICKEN
Chicken supreme, fricassee of peas, new baby potato, wild mushroom, green beans, cider & tarragon cream with crisp pancetta

PAN SEARED LEMON & LYME THYME CRUSTED SALMON
With parsnip creme fraiche & parsley mash, dill & leeks with beur blanc sauce

TRIO OF DUCK
Duck breast, duck leg & duck sausage, dauphinoise potato, cherry and blackberry jus and green beans

RISOTTO
Roast butternut squash, pea, roast garlic, lemon, fresh parsley, parmesan shaving, and focaccia bread

PORK & GNOCCHI
Roasted pork fillet with herb gnocchi. Peas, carrot, wild mushroom & truffle cream

DESSERTS

PROFITEROLE STACK
With cinnamon custard & amaretto chocolate sauce

TIRAMISU CHEESECAKE
With Tia Maria cream

HOMEMADE MINI ITALIAN DONUTS
With cinnamon an amaretto custard & chocolate sauce

CHEESE BOARD
Selection of French & Irish cheeses with crackers, berry chutney and fruit

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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