Soft Drinks

Water

Family friendly- Kids are welcome

Nearby Public transport

Nearby public transport

WiFi Available

Air conditioning

Street Parking

Street parking

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

Enjoy an 8-course outdoor dining experience! Featured on Fox 32 Chicago, Host Darryl created the Robere Private Supper Club with the purpose of featuring top of the line internationally inspired five star culinary offerings inspired by world class chefs that he studied under or influenced his skills over the years. You never know who you'll meet on the deck!

*If any dietary accommodations are necessary please message prior to booking*

A note from the host: Darryl created Robere Private Supper Club with the purpose of featuring top of the line internationally inspired five star culinary offerings inspired by world class chefs that he studied under or was influenced by such as David Burke, Thomas Keller, Mauro Colagreco, Rene Redzepi and Stephanie Izard. This amazing journey led me to bring people together for an intimate dining experience fusing tasty food dishes with spicy conversation, sort of where the art of gastronomy meets the First Amendment!

Watch the supper clubs's Fox 32 feature: https://www.fox32chicago.com/video/844341

Outdoor 8 Course Fine Dining in Ukranian Village

An 8 course tasting with stories shared behind each dish

Guests are welcome to BYOB

Dine outdoors in Chicago's Ukrainian Village 

This is a social dining event with socially distanced seating for up to 8 guests. Message the host for larger parties.

A rare Italian cheese is served on a rosemary almond cracker and topped it with a rare fig jam from the Agean sea.

Ciaciocavallo Cheese Delight on Rosemary crackers w/ Fig Jam

I take a cob of corn and marinade it in french butter, truffles and Malaysian salt. Then I roast it on the grill.

Truffle Salt Corn on the Cob

My signature dish that I've won numerous awards for. I apply 9 spices and herbs onto the chicken and grill it over authentic Pimento Wood on the Big Green Egg.

16 Spice Jerk chicken

I use a special technique with mayonnaise and 7 spices to create a very juicy, flavorful slider turkey burger. 

Second Coming Island Turkey Burger

The fibers of the lobster are relaxed using a blend of herbs to create a silky texture. We also marinade the lobster in a flavorful mix so that no butter dipping is needed.

Liki South African infused Lobster Tail 

This is Ricotta Cheese Gnocchi bathed in a four cheese sauce with a hint of truffle and Porcini mushrooms.

Jalapeño Four Cheese Gnocchi w/ Porcini Mushrooms

A steak rarely eaten in the United States (very popular in Brazil) is imported from Australia and cooked medium-rare. The steak's grade is Australian Wagyu A5 mbs9. This steak has tremendous intramuscular fat and will melt in your mouth. The 4/6 count Bangladesh shrimp are considered one of the largest in the world and is eaten as mini lobsters in some parts of the world.

Brazil's Prized Picahna Churrasco Cap of Sirloin w/ Bangladesh Shrimp

I pick cherries from the farm every week in Michigan and for dessert serve Cherry Pie with Cheesecake Ice Cream. The crust of the pie is light and fluffy due to using Italian 00 flour.

Hand-picked Farm Cherry Pie with Cheesecake Ice Cream




8 Course Menu

Fusion

Spanish

Simplified Chinese

Traditional Chinese

English

French

Hebrew

Italian

Over the last 6 years I have studied the foundation of what makes a very unique dining experience. Some of the inspirations for my dishes come from all over the world like Bangledesh, Jamaica, Brittany, France and Espelette.

Outdoor 8 Course Fine Dining in Ukranian Village

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