Cloudy Bay Supper Club - 4 Course Food & Wine Matching Dinner £57!!
Details
A 4 course dinner with 5 Cloudy Bay wines for £57!! The Oyster Shed are collaborating with the iconic New Zealand winery Cloudy Bay for their October supper club. This exclusive four-course dining experience is thoughtfully curated to showcase the vibrant flavours of the UK, perfectly paired with the elegant wines of Cloudy Bay. Set against the stunning backdrop of The Oyster Shed’s riverside location, this unforgettable evening combines fine dining, exceptional wines, and a truly memorable atmosphere.
Here is the full menu and wines:
Arrival, Welcome Drink: Cloudy Bay Pelorus
Starter: Devon crab, brown crab custard brioche
Wine pairing: Cloudy Bay Sauvignon Blanc
Fish: Wild bass, cauliflower, girolles, bisque, sea beets
Wine pairing: Cloudy Bay Te Koko Sauvignon Blanc
Main: Venison loin, crispy shoulder, beetroot, salsify, blackberries
Wine pairing: Cloudy Bay Pinot Noir
Dessert: Port poached pear, frangipane tart
Wine pairing: Cloudy Bay Te Wahi Pinot Noir
DIETARY ISSUES: This event is suited to 'flexible' diners. However there is an alternative vegan menu which you must request when you book
COST: The 'ticket price of this event is £57 to include the 4 course food and wine matching menu, service charge, and meetup/paypal fees. I have reserved 8 places for the group. Please note that we may be on a larger table shared with non-members of this group. Also please note that I will be unable to attend and Dan Hill will be the Meetup Host.
Please note that Meetup now charge an additional fee to attendees on top of the price which the Organiser sets. This fee is paid direct to Meetup and is beyond our control.
REFUND POLICY: As I have to buy the tickets in advance no refunds are offered for this event, so if you need to cancel you will need to sell your place to someone else in the group.
WAITLIST: If this event is fully booked and you would like to attend if someone cancels, post a comment in the event to let me know that you are interested.
Cheers,
Christos