Burnt Sugar Supper Club

Burnt Sugar's Supper Club

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

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

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 and partner Emma Bebb, 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.

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

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Sample menu - subject to change

On arrival

Hot buttered spiced rum (non-alcoholic version available)

Cured chalk stream trout, fennel tartlet, creme fraiche
Westcombe cheese biscuit, truffle mousse

First course

Seabass 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

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We are taking pre-orders for all bookings, so please include a note in your booking to let us know what you would like.

Please let us know about any allergies or food intolerances - we won't be able to cater to them without prior knowledge.

Arrival & welcome drink: 7pm

Dinner: 7.30pm

Host or Publisher Dominique Goltinger