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    Cabaret Variety Spectacular – Two-Course Meal & Show £45.00

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    Management reserve the right to change the schedule and composition of all entertainment. The What's On section is for guidance only. Please read our terms & conditions.

    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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