The Stanley Arts Seasonal Supper Club took a Bavarian turn in November, with cozy and comforting German-style traditions and dishes on this six-course tasting menu:
An amuse bouche of Scottish pickled herrings or courgette, rye bread, cream cheese, pink peppercorns and dill
Bavarian brown shrimp and Jerusalem artichoke soup
Scottish pollock or tofu in beer cream, mash, homemade dill and garlic sauerkraut
Chilled apple strudel, creme fraiche and cherry brandy, freeze-dried blackcurrant crush
Cornish Yarg cheese, rye crackers, sweet dill pickle
Homemade black forest chocolates
All fish was from Crystal Palace’s Fishmonger’s Plaice and the cheese was from South Norwood’s Little Mouse.
To book a supper club, click here.
