10and5 Supper Club with Top of the Food
Fri Sep 27, 19:00 - Fri Sep 27, 23:00
Clarke's Bar and Dining Room
ABOUT
Every month, 10and5 brings you Supper Club, our networking event for creatives, and all those we have featured on our site over the previous month. This is a chance to meet and connect with like-minded creative individuals over a glass of wine and a delicious meal. For our past three Supper Club events, we have done a Food Jam style dinner where our guests made the food in teams, and then ate together.
We are excited to announce that this month, we are doing something brand new! We have joined up with Top of the Food to bring you a unique dining experience. TopOfTheFood offers locally sourced and freshly foraged ingredients, as well as live jazz music for dining entertainment. Chef Ryan Colin Andersen puts together a delectable three-course meal, with the freshest, seasonal vegetables and meat.
Our dining experience will feature entertainment from The James Nevin Trio. James Nevin (guitar), Luke Verrezen (bass), and Keagan van Wyk (drums) will be playing you a mesh of modal jazz, hard bop, funk and contemporary jazz with the intention of keeping your head bopping throughout the evening. After they met at UCT’s music school, SACM, the trio formed and have since performed in various combinations, at venues such as The Moveable Feast and House of Machines.
Lady Godiva is situated behind Clarke's Bar and Dining Room on Bree Street, in what used to be Hail Pizza. This is an open seating venue, so please arrive early to ensure you can sit where you would prefer.
Our menu for the night, courtesy of TopOfTheFood chef Ryan Colin Anderson, is as follows:
Starters
Fougasse and Epi
Infused Seaweed butter Mushroom pate
Drunken Mussels on a bed of kelp noodles
Mains
Coq Au Vin (marinated for 3 days in red wine) carrot puree with roasted dune celery, crushed new potatoes wild garlic butter and pan fried dune spinach.
Vegetarian
Rooibos Smoked Aubergine, garden root slaw with veld vinaigrette, pan fried dune spinach, wild garlic crushed new potatoes and carrot puree with roasted dune celery.
Desserts
Hibiscus Treasure
As our guest, you will also have the exclusive opportunity to bid on a Lucie Demoyencourt artwork, in a live auction taking place for one night only!
We are looking forward to seeing you there, and sharing this experience with you!