Being's Supper Club · November

​An intimate dining experience at our home studio. Six seats around one table. We cook, you arrive, and the evening takes its time.

​RENEWAL Tasting Menu

​Kombucha Spritz
house kombucha, organic orange juice, organic carrot juice, sparkling water

​Warm Pea Velouté
green peas, vegetable broth

​Forest Overture Appetiser
apple, grape, avocado, golden tremella, tempeh, asparagus, walnut mushroom, bell pepper, baby corn, sweet potato

​Spring Rolls
bamboo shoots, shiitake mushrooms, carrot, cabbage, cucumber

​Golden Broth Molten Lava Tofu
pumpkin, carrot, house molten lava tofu, enoki mushrooms

​Stuffed Morels
morel mushrooms, soy mince, mixed mushrooms, giant couscous

​Mulberry Ferment
house ferment, mulberry

​Shiitake Steak au Poivre
shiitake, radish, okra

​Wild Mushroom & Ginseng Consommé
wild mushrooms, ginseng, angelica root, Chinese yam

​Black Truffle & Porcini Rice
black truffle, porcini, yuba, carrot, celery, pine nuts

​Raspberry Rose Basque Cheesecake
cashew, oat cream, soy yoghurt, silken tofu

​🌿 Pure diet: animal-free, allium-free, alcohol-free. Each dish stands on its own.

​Being's Supper Club is a community dinner project by @livingwell_being. A small table, once a month.

​Early Bird £58 · Standard £68 · Six seats