Food & Drink
West Street Kitchen spring supper club
The monthly supper clubs at West Street Kitchen are seasonal, innovative and delicious.
Here’s what to expect at the April edition:
- First harvest of asparagus and egg
- Watercress and wild garlic pearl barley ristotto
- Slow cooked lamb (for meat-eaters) or pan fried wild mushrooms in corn tacos with crunchy spring garden vegetables and salsa verde
- Rhubarb and custard Berliner doughnuts
- Cheese board with homemade crackers and chutneys
All five courses will be accompanied with an alcohol taster pairing, matched by barista extraordinaire Jack Hudspith.
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