Winter always turns to spring!

The Super Natural Supper Club loves Spring!

We are celebrating spring with a menu & wine pairing inspired by a Mediterranean approach to seasonality and draws on a number of Italian influences. 

Menu

Lardo & salsa verde

Home-cured Bresaola, raw vegetables & herbs 

Crab, kohlrabi & hazelnuts, 

Poached roast chicken, pancetta, peas and wild mushrooms  

Herb & ricotta Gnudi, brown butter, truffle Pecorino

Cardamom Panna cotta, hibiscus poached rhubarb, pistachio. 

Coffee & petit fours

Wine pairings to follow.

 Note: Due to the small scale of this event we ask that any dietary requirements are agreed by email beforehand.

Rob has been cooking professionally for over 20 years. He has worked in Michelin starred kitchens, trained with some of the industry’s leading chefs and his continued travel and culinary adventures feed his desire to learn about new ingredients and techniques. Rob goes to great length to source the most sustainable, local produce and will seek out the best of each season, always looking for ways to preserve them for use throughout the year. 

Natalia grew up in the hospitality industry; the daughter of a chef and restaurateur, she holds a WSET diploma in wine and spirits has been collaborating with Chef Rob for a number of years, creating drinks pairings and generally sharing her love of the fermented, fortified and distilled.