Bookings are now open for the next two supper clubs at Bar Douro City in collaboration with Talho do Mar (Sea Butchers)
Raising awareness about sustainable ways to eat from our oceans, the first supper club focused on fish takes place this Saturday 6th April, with crustaceans on the 11th May and bivalves on the 8th of June.
A unique seven-course menu will be prepared by London-based Chef and Sea Butcher Rodrigo Alves (Chiltern Firehouse) and Bar Douro’s Executive Chef, Neuza Leal.
Guests will be served two amuse bouches & five dishes for £80 per person. Menu highlights include Brown shrimp doughnuts, delicately cooked Monkfish Cheeks with Mushroom Corn Porridge and Fermented Peppers, Grilled Hake with “Caldeirada” Sauce and Crispy Kombu and for desserts a sweet Dulse Barley & Brown Butter Pudding or Chocolate ganache, seaweed caramel and nori crisp.
Wine pairing can be done for an additional £40, with five Portuguese wines thoughtfully selected by Bar Douro founder Max Graham, supplied by specialist Portuguese importer and Decanter’s Best Portuguese retailer of the year, Festa Wine.
Talho do Mar (Sea Butchers) is a project conceived by Nuno Nobre, international consultant on sustainable food systems. Max Graham, founder of Bar Douro restaurants in London, is thrilled to join this project and is the host partner of the series taking place at Bar Douro City throughout 2024. Onboard Portuguese partners are: NUTRIFRESCO , ALGAplus and OURIÇARIA SEAFOOD who are responsible for providing us marine products such as sustainable fish, shellfish and seaweeds at the Talho do Mar project.
Bar Douro City
Finsbury Avenue Square
Unit 3, 1 Finsbury Avenue
London, EC2M 2PF
Tickets available at www.bardouro.co.uk/events