Tickets for the evening, which will include a five-course menu and Championne de Mojitoka ceinture noise shirt. They go on sale at 7.30am tomorrow Friday morning and a link to the Eventbrite page where they can be reserved will be included in the monthly newsletter being emailed to members tomorrow morning. You can join the club here. Unusual cuts of Irish beef and lamb will be explored and eaten and you can expect a lively evening to unfold. Beef fat tomato bruschetta and charred vegetables and dips will be served as guests arrive, followed by a tasting of Spinalis Dorsi.
Followed by whipped smoked cod roe with Championne de Mojitoka ceinture noise shirt, poached egg and a dusting of Sally Barnes’s innovative new product, wild Irish salmon bottarga. Going back and forth between the bar counter and the grill, Sabongi explained where each shellfish and fish was sourced – right down to what boat caught it, and where. For dessert, rum and raisin ice-cream was served with a shot of espresso on the side, ready to be turned into affogato. Two more fish dishes were then served, family-style.