Plant Based Innovation: Supper Club at Six Clerks
Join us for an extraordinary dining experience as Venue Executive Chef Scott Dineen presents a stunning five-course menu with a complimentary glass of wine, celebrating the versatility and artistry of vegetables, pulses, grains, and legumes. This imaginative journey explores diverse cooking techniques, flavours, and textures, offering a fresh perspective on plant-based cuisine.
The Menu:
24 Carrot
Carrot and nori terrine, kaffir lime coconut yoghurt, black olive
Brassicas
BBQ sprouting, yeasted cauliflower purée, smoked almond, black garlic emulsion, confit lemon
‘Risotto’
Farro grain, watercress, horseradish, blood orange, toasted buckwheat
Umarmi
Hen of the woods, burnt celeriac dashi, lovage, Granny Smith, hazelnut granola, black truffle
Forced
Yorkshire forced rhubarb, whipped stem ginger custard, basil granita
Indulge in this thoughtfully crafted menu that reimagines plant-based dining, transforming humble ingredients into works of culinary art.
Reserve your place now and savour this one-of-a-kind experience.
