Cake Cafe Supper Club

The Cake Cafe Supper Club
The Cake Cafe Supper Club
Cake Cafe Supper Club Menu
Cake Cafe Supper Club Menu
Too Pretty To Eat!
Too Pretty To Eat!
Chilling Out With A Glass of Wine
Chilling Out With A Glass of Wine

On Wednesday night I went along to Cake Cafe’s supper club organised by the head chef in the Cake Cafe, Ray O’Neill. While I have a borderline obsession with Cake Cafe, I unfortunately missed the first supper club he ran last month (I was down in Arbutus learning to make bread!) but when I heard about this one, I put my name down straight away and invited my two lovely house mates. The food, while keeping the ethos of using local and artisan food suppliers that Cake Cafe is renowned for, definitely had a different twist for the evening and you could tell a lot of love went into making this menu. The dishes were so beautifully but unpretentiously presented… really imaginative.

Enjoying My Basil and Elderflower Fizz Cocktail!
Enjoying My Basil and Elderflower Fizz Cocktail!

We arrived in the Cake Cafe and were greeted with a cocktail of prosecco and elderflower cordial that they had infused with basil for over a week. After a busy day in work there was nothing better than sitting down outside in the sun and sipping away on some fruity bubbles to fully switch off. That’s one of the many nice things about Cake Cafe, despite being located in Dublin city centre, you really feel switched off from everything when you get there. It’s like a little zen hideaway! Thankfully we weren’t waiting long before being called in to take our seats and get started on our four course meal. We started with a complimentary course of blinis with Goatsbridge caviar and dill creme fraiche, which were delicious.

Goatsbridge Caviar and Dill Creme Fraiche Blinis
Goatsbridge Caviar and Dill Creme Fraiche Blinis

We then moved on to our starter of a little fig, Durrus cheese, bacon and rocket pesto tart. That was definitely my favourite course, in fact just writing about it is making my crave another! I’m a big fan of all the West Cork cheeses, but this combination of all four ingredients was completely mouth watering. Throughout the whole night we had some delicious new flavour combinations that worked really well together, and you can tell a lot of thought went into the menu.

Fig and Durrus Cheese Tart with Bacon and Rocket Pesto
Fig and Durrus Cheese Tart with Bacon and Rocket Pesto
Goatsbridge Smoked Trout, Pickled Golden Beetroot, Organic Salad with Shaved Fennel and Herb Yoghurt
Goatsbridge Smoked Trout, Pickled Golden Beetroot, Organic Salad with Shaved Fennel and Herb Yoghurt

Our second course was Goatsbridge Smoked Trout with pickled golden beetroot, salad and herb yoghurt. I really must find out where to get the Goatsbridge smoked trout, I’ve heard a lot about them but haven’t seen their stuff sold anywhere. This was delicious and light and bursting with smoky goodness! Despite being already well fed by the time our main course came, we all had a few slices of their soft and crusty bread for good measure. Even the butter was handmade and scattered with some salt flakes. It was all the little touches during the night that made it such a special experience.

For main we had rabbit and pancetta hotpot which was delicious. I love rabbit, but you often don’t see it served in many places, so it was a nice surprise on the menu. To finish off we had a slice of mango and lime sponge with cream which we ate in happy, sleepy silence! The whole experience was great, and the three of us have already decided we will go to the next one, when it’s announced. It was a fantastic night, and I would recommend checking out the next one. I’m already excitedly imagining what will be on the next menu!

Homemade Carraway Seed Bread Bun
Homemade Carraway Seed Bread Bun
Rabbit and Pancetta Hotpot
Rabbit and Pancetta Hotpot
Mango and Lime Slice with Chantilly Cream
Mango and Lime Slice with Chantilly Cream
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