REVIEW : Chef Tony Singh’s Supper Club

I’m in awe of Chefs and how they can conjure up wonderful plates of exquisite food; how they know what goes well with what and how to put magical twists on classics to elevate food to a new level and modernise it. But this is no doubt something that you learn when you hone your craft and you’ve been a Chef for most of your life.

And so it was with the utmost excitement that I chapped on Chef Tony Singh’s front door and was warmly greeted and welcomed into his living room; into his home. Along with several other guests we were ushered onto the long couches on either side of the coffee table and a glass of delicious Prosecco from Molvino handed to us. Tony’s Supper Club had begun.

Whilst getting to know the other 8 guests, sipping on Prosecco and listening to funny anecdotes from Tony, you are asked to contribute to the playlist for the evening. I have to say some classic tunes where played throughout the night.

For starters, Tony brought us Haggis Pakoras and Cheese Shortbread. The Haggis Pakora is a favourite of mine as the batter wrapped around the soft peppery haggis gives the whole thing a nice crunch. The cheese shortbread was short but with a super cheesy hit.

Up next was a delicious whisky cocktail. I have absolutely no idea what’s in it, but it went down a treat. There were a few people driving, and Tony happily accommodated by providing them with equivalent mocktails.

After general chit-chat and introductions, Tony invited us all into his kitchen, which would give most of us kitchen envy. It’s large and spacious, with a central island and a large beautifully dressed dining table.

From the array of glasses, you knew instantly that you were in for a treat, more than a few wines and a full belly.

First and foremost I am not a fan of oysters. I have absolutely no idea what to do with them when they are in my mouth. My whole body rejects them! But for this starter is was accompanied with a lamb vurha (like a wee mini lamb meatball) and Tony suggested that we eat them together, and so I did. The lamb was succulent and well seasoned and the oyster gave it the natural salty kick. The vurha made the oyster bareable but I’ll still never have an oyster on its own.

This was served with Gruner Veltliner Wachau Terraces wine. An Austrian wine with a strong taste of minerals which compliments the oyster.

Next up with Serrano Ham and olives. A simple dish that continued that salty theme.

Then it was onto one of the winners of the evening, the Lobster Soup and a Sandwich as Chef puts it. It was lobster bisque with a cheese toastie.

A classic garnish for Bisque is grated Gruyere and Croutons cooked in butter so this is why a cheese toastie works so well.

Both these dishes were paired with Oloroso Sherry. Oloroso means fragrant; it’s slightly nutty and quite savoury. This was the dry sherry and pairs perfectly with mature cheeses and cured meats.

Up next was the warmed, young Crottin de Chavigno (goats cheese) with honey and nuts. Oh this was another great dish. It hit every flavour note and some – it was light, fresh, crunchy, crispy, creamy, sweet, savoury and utterly delicious.

Now if you read my blog regularly, you will know that scallops are my all time favourite thing and my default dish. This Scallop was served with Peas and Lardo with Vinegar. The scallop was large and plump, with a lovely char on the outside and seafood heaven on the inside. It was sweet and with the slight tartness of the vinegar and the fat from the bacon, this was a very well balanced dish.

Both these dishes were paired with classic wine Sauvignon Blanc.

We’re only half way through people, keep scrolling.

Onto the Prawns with Arjwan Seeds. Ooft this was super spicy for me but I am a wimp when it comes to spice! The prawns are served cold and the rice warm. A very tasty dish but I had quite a few big glugs of wine with this one.

Borders Venison with Malabar peppercorn sauce. The venison was pink and well seasoned, a round disk of radish and the malabar (Keralan curry) really tied all the ingredients together. Just another favourite dish of the night.

The Barossa Shiraz was served with these dishes. It’s rich, spicy and full-bodied and picks up the warm spices in both these dishes.

Oh my, this was the prettiest thing I’ve seen in a long while – the Pistachio Parfait with warm jelebi. A jelebi is a melt-in-the-mouth Indian sweet made by deep frying batter and then soaking it in syrup. This was infused with saffron and served atop the green pistachio crusted parfait.

This was paired with the Moscato Passito. A beautifully balanced dessert wine with honey and floral aromas.

Can I just say that at this point we were all stuffed! But we just couldn’t say no to any of this amazing food. Second to last course was the Gorgonzola with Cresses Pear and this was paired with Port. This is superb cheese. Soft, gooey, slightly smelly but utterly divine; paired with a caramelised pear. There is nothing here not to love.

Eventually we reached the last course of Espresso and salted caramel and ginger teacake. You have to put the teacake in your mouth and bite because the salted caramel and mousse oozing out from the teacake is all part of the experience.

I reckon this is one of the hottest foodie tickets in town at the moment. It’s definitely something of a treat, ideal for a corporate dinner or if you want to have a great night out with a group of friends or as a couple.

Tony is an excellent host, there was much laughter, alot of banter and many long silences as we devoured the amazing food.

The night costs £150pp, runs every Friday and Saturday night in Tony’s home and starts at 7pm. Tickets can be purchased via his website.

Thank you to Chef Tony Singh, it was a tremendous evening!

My Spoon Award : Tartan

 

 

 

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