February Supper Club
February 8 @ 7:00 pm – 11:00 pm
Join us for the first Supper Club of 2025 at Three Cottages Café, where we’ll be kicking off the year with an exquisite Tapas-Style Evening.
Experience an evening of culinary delights featuring a carefully curated menu of small plates, celebrating bold flavours and fresh, seasonal ingredients. Choose from delectable options for meat lovers, vegans, and gluten-free diners, followed by indulgent desserts that will leave you wanting more.
This event promises a warm, intimate atmosphere with fantastic food and great company. Places are limited, so book your table today and savour an unforgettable dining experience!
February Supper Club Menu
Amuse-Bouche
Avocado and Tomato Bruschetta
Fresh avocado and cherry tomatoes on toasted baguette slices, drizzled with balsamic glaze and sprinkled with basil.
Small Plates Tasting Menu
Meat Eaters
Mini Beef Wellington
Tender beef with wild mushroom and truffle duxelles, wrapped in flaky pastry, served with a rich red wine reduction.
Sticky BBQ Pork Belly Bites
Glazed with a honey and bourbon sauce, topped with crispy crackling. With a spicy harissa and mint yogurt dip.
Spiced Crispy Chicken Thighs
With a tangy lime and coriander salsa.
Rosemary and Garlic Lamb Cutlets
With a celeriac and mint puree. GF
Grilled Sea Bass
With a zesty lemon and caper butter, served on a bed of kale.
Vegans
Roasted Root Vegetable Skewers
Featuring carrots, parsnips, and beets, drizzled with a balsamic reduction.
Warm Beetroot and Orange Salad
With rocket, toasted walnuts, and a pomegranate molasses drizzle.
Sweet Potato and Chickpea Fritters
Accompanied by a spicy sriracha aioli.
Caramelised Onion and Butternut Squash Tart
With a flaky vegan pastry base.
Gluten-Free
Grilled Sea Bass
With a zesty lemon and caper butter, served on a bed of kale.
Sweet Potato and Chickpea Fritters
Accompanied by a spicy sriracha aioli.
Zesty Lemon and Herb Polenta
Crispy on the outside, soft inside, served with a tomato and olive tapenade.
Rosemary and Garlic Lamb Cutlets
With a celeriac and mint puree. GF
Desserts
Deconstructed Eton Mess
With macerated winter berries, crushed meringue, and vanilla bean cream.
Dark Chocolate and Raspberry Tart
With a hazelnut crust, topped with fresh raspberries.
