WEST Supper Club
WITH Rémy Cointreau
Join us for a festive evening of incredible food, great drinks and even better company, in partnership with Rémy Cointreau.
Enjoy a specially curated multi-course menu, paired with premium beers, champagne, cocktails and whisky, from a welcome glass of Telmont Champagne to a warming whisky nightcap.
There’s no formal presentation, just a relaxed, shared-table experience, with experts from Rémy Cointreau and WEST Brewery mingling throughout the evening and on hand to chat about the drinks, pairings and what makes them special.
Spaces are very limited, so book early to secure your place!
THE MENU
On Arrival
Telmont Champagne served alongside toasted brioche, topped with mushroom and truffled hollandaise
Course One
Schlemmerplatte of Fisch
A luxurious trio of fish, celebrating the sea
- a Cumbrae oyster with Botanist gin pickled onion
-Cullen skink croquette
-Salt cod brandade on toasted bread with persillade
Served with a Botanist Martini
Course Two
Sauerbraten
Traditional slow-braised marinated beef, served with a richly spiced sweet and sour gravy and braised red cabbage.
Paired with Munich Red by WEST
Course Three
VELO Blood Orange & Cranberry Glazed Pork Belly
Succulent pork belly glazed with VELO Blood Orange and cranberry, served alongside creamy Kasespätzle.
Paired with a classic Sidecar cocktail, featuring Cognac, Cointreau and fresh lemon.
Course Four
A trio of sweet & savoury desserts
-A WEST apple strudel
-Creamy camembert with Bruichladdich whisky chutney
-Lemon and ginger ice cream float
Served with Heidi Weisse by WEST
To Finish
A wee nightcap
A half and half pour of Bruichladdich whisky accompanied by St Mungo by WEST and a slice of traditional German stollen.
If anyone in your party requires the vegan menu, please state this in the 'special requests' box when booking. This must be requested in advance.
Unfortunately, due to the nature of the set menu, we are unable to cater to other dietary requirements.
VEGAN MENU
Course 1 - Botanist and beetroot cured carrot lox, toasted rye, dill pickles, cashew cream cheese.
Course 2 - Smoked Aubergine Sauerbraten, braised red cabbage.
Course 3 - VELO Blood Orange and cranberry glazed tofu, plant based spätzle,
Course 4 - plant based smoked cheese chutney/ ice cream float/ spiced apple stuffed date.
To Finish - Dark chocolate and sea salt truffle.
If anyone in your party requires the vegan menu, please state this in the 'special requests' box when booking. This must be requested in advance.
Unfortunately, due to the nature of the set menu, we are unable to cater to other dietary requirements.