Burnt Sugar Supper Club

Join us at the beautiful Vallis Farm for a winter’s night of seasonal food made with local ingredients.

Brought to you by Dominique Göltinger, ex-head chef of Little Walcot, Eight Stony Street, At The Chapel, Maremma and the renowned Bistro Bruno Loubet at the Zetter Hotel, along with partner Emma. Guests can expect relaxed modern European food, with a fusion of Asian ingredients.

Both are passionate believers in working with local suppliers and matching sustainable, ethical and seasonal food and wines to create the perfect balance between taste and terroir.

We’ll be welcoming guests with a warming spiced cocktail by the roaring log fire, before settling into a winter’s feast together around the candlelit farmhouse kitchen table.

—- Ｏｎ ａｒｒｉｖａｌ—-

Hot buttered spiced rum
*
Cured chalk stream trout, fennel tartlet, creme fraiche
Westcombe cheese biscuit, truffle mousse

—- Ｆｉｒｓｔ ｃｏｕｒｓｅ—-

Sea bass ceviche, ponzu dressing, Japanese seven spice, pickled plum purée
or
Confit pumpkin, Castelfranco radicchio, miso, sesame dressing

—- Ｍａｉｎ—-

Grilled rib of beef, burnt salsa verde
or
Wild mushroom & rainbow chard pastilla, labneh, dukkah

—- Ｄｅｓｓｅｒｔ—-

Twice-baked chocolate cake, crème fraîche, hazelnut praline

A carefully sourced selection of wines from small, independent producers will be available to purchase on the night.

7pm: Welcome drinks
7.30pm: Dinner