We will be knocking out some Courtesan au Chocolat for Hunt and Gather's amazing Wes Anderson night in the Sugar Club
Our supper for April will be bright and fresh and hopefully reflecting the spring we will be enjoying by that point!
Here's the menu as it currently stands! As usual things change and some ingredients might differ on the night!
sprouting broccoli, wild garlic capers and young buck
ceviche, amaranth popcorn, rhubarb, greens
grilled oysters with nameco mushrooms
cress malfatti made with homemade buttermilk ricotta with sweet brown butter
black pudding, toasted spelt pearls and egg
honey and toasted barley icecream with chillax jelly
raw milk cheeses, rhubarb,green tomato and whey chutney served with rye crackers
We'll be getting our hands on beautiful mushrooms from Ballyhoura mountain mushrooms, along with a selection of the best Irish raw milk cheeses from Corleggy Cheeses, including some fabulous Young buck
Same deal as always: Kick off at 7 | Leg it by midnight | BYO | €35
Our suppers are returning!
Now the GG has enveloped News of the Curd we are going to take a new spin on our long standing supper model. Each plate will focus on a main ingredient to show you how good the ingredients we get from our magical suppliers!
From cheeses to mushrooms to cucamelons.
We'll be kicking off at 7 and fininshing around midnight. It's 35€ for the food and bring your own booze/pop/etc
You'll find out preliminary menu under the 'menus' tag and believe me we are excited for to be back at this!