Executive Chef Nick Hodges, Pub Manager Ryan Blake and The Working Boat team invite you to an evening of pure foodie indulgence on Thursday 26th November. Sponsored by Verdant Brewing Co.
The Supper Club
Our newest monthly get-together, Supper Club at The Working Boat is your chance to sample fantastic cuisine by the coast, sizzled, seared and sautéed by our incredibly talented, award-winning Executive Chef Nick Hodges.
Five courses of unhurried culinary excellence will be served alongside perfectly paired tipples, for an evening sure to go down a storm this November. Treat your taste buds to some of our favourite throwback dishes from Working Boat menus gone by and exclusively sample Nick’s masterful ideas for future creations.
Kicking off from 6:30pm until 10pm, sip on your arrival glass of fizz, savour the flavours, chat to Nick, Ryan and the crew, and discover your new foodie favourites.
If you’d like to get a little merry with us, opt to add a Verdant beer flight that we’ve married to each dish. (£65 per person - please select 'dine and drinks' ticket option when booking to have this included).
What to expect
We’ll be kick starting the first Supper Club with flavour inspiration from ‘The Sea and Steak’. Think coconut crumb prawns combined with rolled sea salt black pepper sirloin, as well as smoked mackerel pâté and 12 hour slow cooked feather blade.
Tickets
Dine ticket
Your ticket will include a reserved seat to our Supper Club, an arrival drink, five delicious courses and an opportunity to meet the team, who will be discussing each dish with you throughout the evening.
Dine and drinks ticket
Your ticket will include a reserved seat to our Supper Club, an arrival drink, five delicious courses, a tailored Verdant beer flight to accompany each course and an opportunity to meet the team, who will be discussing each dish with you throughout the evening.
Fancy making a night of it?
Check out our Seaview Saver to enjoy 20% discount on harbour view rooms, from just £111 for two people including a hearty breakfast in the morning.
The menu
CANAPÉS BROUGHT TO YOUR TABLE
Coconut crumbed prawns, mango salsa
Feather blade 12 hour; slow cooked, blue cheese, focaccia croute
(Vegan option) Tenderstem broccoli tempura, chilli jam
SECOND COURSE
Smoked mackerel pâté, spider crab, cucumber gel, radish, sourdough toast
(Vegan option) Roast aubergine pâté, cucumber gel, radish, sourdough toast
THIRD COURSE
Verdant beer sorbet, seaweed crackers
FOURTH COURSE
Seafood and steak; rolled sea salt black pepper sirloin, prawn kebab, sea salt pepper squid, scallop, triple cooked chips, samphire, saffron garlic aioli
(Vegan option) Olive polenta cake, lemon chilli ratatouille, rocket, green oil
FIFTH COURSE
Sea salt chocolate; a trio of chocolate desserts infused with Verdant porter and a hint of smoked, chilli and flaked Cornish sea salt
