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
Why we love this experience
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.
See the menu
8 Course Menu
Ciaciocavallo Cheese Delight on Rosemary crackers w/ Fig Jam A rare Italian cheese is served on a rosemary almond cracker and topped it with a rare fig jam from the Agean sea.
Truffle Salt Corn on the Cob I take a cob of corn and marinade it in french butter, truffles and Malaysian salt. Then I roast it on the grill.
16 Spice Jerk chicken 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.
Second Coming Island Turkey Burger I use a special technique with mayonnaise and 7 spices to create a very juicy, flavorful slider turkey burger.
Liki South African infused Lobster Tail 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.
Jalapeño Four Cheese Gnocchi w/ Porcini Mushrooms This is Ricotta Cheese Gnocchi bathed in a four cheese sauce with a hint of truffle and Porcini mushrooms.
Brazil's Prized Picahna Churrasco Cap of Sirloin w/ Bangladesh Shrimp 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.
Hand-picked Farm Cherry Pie with Cheesecake Ice Cream
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.