This event is the first instalment of Decadent Bastards Club: a boozy supper club for... well, for decadent bastards. Four courses of great food, each one paired with a hand crafted cocktail, and some extra treats, served up in a private dining room with 25 guests, and hosted by Crazy Bastard Kitchen and friends.
We provide the food, the drinks, the atmosphere, the music and the service. You and your fellow guests provide the company and conversation. The best thing is that you only have to make one decision: Omnivore, vegetarian or vegan.
Our first supper event takes place over two evenings, and is on the theme of whisky and Scotland's legendary poet, Robert Burns.
The theme of whisky was well explored in Burns’ poetry and features prominently on this menu.
Seating from 19:00
Hors d’oeuvre
Hand rolled oat cakes with Anster cheese (or vegan cheese), pickles and red onion and whisky chutney
Cocktail: Mulled buckfast wine with cherry brandy and orange
Starter
Mini cod or kelp-infused tofu fillet with hand fried chips and garden pea puree
Cocktail: Shortbread manhattan. Whisky, butterscotch, dry vermouth, orange, angostura.
--Irn Bru Sorbet--
Ode to the Haggis performed by Chris Davis
Main
Traditional or vegan haggis with glazed and roasted root vegetables, potato and
celeriac purée, peppercorn and whisky sauce.
Cocktail: Festive Rob Roy. Finest Scotch, Drambui, rosé vermouth, bitters, orange zest
Reading of Burns’ poems by volunteers
Dessert
Winter Berry Cranachan Mess. Whisky and honey baked oats, cream, raspberries,
blackberries, currants, cracked baiser.
Cocktail: Godfather. Scotch, amaretto, served with caramelised almonds and rosemary shortbread.