June Supper Club

Homemade sourdough
Roasted tomato butter

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Glazed roasted beetroot rosette
Watercress emulsion, goat’s curd, toasted pearl barley, onion seeds pastry, orange and balsamic dressing

Spice crusted rainbow trout fillet
Orange beurre blanc, pea and wild garlic puree, pickled radish, crispy polenta, buttered samphire

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Thyme and pistachio bavarios
Strawberry and lime sorbet, macerated fresh strawberries, coconut streusel crumb

Designed to satisfy your tastebuds.

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Location at White Pepper Chef Academy in Poole Hight Street.

We do not run a bar at our premises but you can Bring Your Own Bottle, for this 3 hour event. As we are a new business venture we are willing to waive corkage fees. You will need to serve yourself.