Soft Drinks

Guests can bring alcohol

Nearby Public transport

Nearby public transport

Access for wheelchair users

Wheelchair accessible

Euro

Danish krone

Swiss franc

Norwegian krone

Swedish krona

Brazilian real

Mexican peso

New Zealand dollar

Ringgit Malasio

Peso Argentin

Chinese Yuan

Dollar

Czech koruna

Indian rupee

Romanian leu

British Pound

Canadian dollar

Australian dollar

Hong Kong dollar

Singapore dollar

Japenese Yen

Israeli shekel

Vegetarian

You may or may not know, but I am shipping off my life to pastures green in Maple Country (Canada 🇨🇦), and so I must close this chapter. It's been an absolute pleasure feeding all you lovely people! All the smiles, menus and round bellies are enough to not feel sad about this ending, but happy about what's been achieved.

Rightly so, the final menu will be full of decadence and grandeur - and I'd get your ticket quick if I were you. Word on the street is that it's already over subscribed!

Thank you to everyone that's ever helped whether it be dining, working, promoting or just cheering on. It couldn't have reached its full potential without the help of the community. 💚

Courtney uses locally-sourced, seasonal ingredients and (when possible) homegrown veggies. Expect ingredients you're familiar with in a way that you're not, combining careful science and playfulness with high-quality ingredients to create a menu that challenges your perceptions...plus some extra surprises along the way!

Venue easily accessible by public transportj

 FINAL Supper Club with Bogleboy 

Guests can bring their own alcohol (BYOB)


Fine-dining style 5-course menu using the very best locally-sourced, seasonal, organic ingredients and (when possible) homegrown vegetables 

From the proceeds, a donation will be made to Roots and Shoots, an organisation supporting vulnerable South London young adults 

Vegetarian options available

Monthly pop-up hosted in an important green space for urban biodiversity, Roots and Shoots, in Kennington 

Homemade Roasted Garlic, Caraway and Nigella Focaccia
Butter with Love
Smoked Venison/Beetroot Tartare on Sesame Filo

I'LL GIVE YOU A BREAD START

Roasted Cauliflower
Sage Breadcrumbs
Toasted Hazelnuts
Truffle and Parmesan


Cauli Me By Your Name

Crispy Chicken Thigh / Butternut Squash
Jerusalem Artichoke Purée
Sweet Beetroot
Pickled Chantarelles

Winner Winner...

Hazelnut Chocolate Cremeux 
Chocolate Chip Cookie 
Praline Crumb 
Dulce de leche

Nutty Professor

A selection of cheeses and their best friends

SAY CHEESE!

Final Menu - October 2023
(may include seasonal variations)

European

Spanish

Simplified Chinese

Traditional Chinese

English

French

Hebrew

Italian

Roots and Shoots

I'm Courtney!

For me, food is like a love language that everybody speaks. The glow someone has on their face when they just checked into food heaven because of something you cooked, is priceless. I will never get tired of personally delivering that deep, soulful joy.

I trained as a chef at Westminster Kingsway in Victoria where I learned the roots of French classical cooking and built the foundation of my cooking skills. From there, I studied Food Science to better understand what was happening with food at a molecular level - I honestly believe understanding food science is the key to boundless culinary experiences. If you understand why and how something occurs, you can not only fix it when it goes wrong, but you have the knowledge to make it 10x better!

My creativity flows like water and so no one place has been able to dam me in. I worked and staged at many fine establishments and learnt an incredible amount along the way but nothing satisfied the burning desire to create, and so the supper club was born whilst on a late night trip to IKEA with a dear friend. I told her all my  thoughts, trying to hard to tread in the sea of ideas, and she said "so you mean a supper club?". The rest is history.

I love simple cooking that shouts loud.

I love making vegetables sing and show you their worth.

I love gardening and aquascaping and connecting with nature by getting my hands dirty.

I look forward to welcoming you to my table, so I can show you my love language!


FINAL Supper Club with Bogleboy

eatwith

company

help & support