Join us on 7th March for our next Supper Club as part of our Spring Social. Enjoy the very finest Northumbrian ingredients in a three-course menu of crowd-pleasing dishes from our head chef Michael Waugh.
Perfect for foodies and friends of The Factory Kitchen, this seasonal affair promises an unforgettable evening!
Amarena Cherry Singapore Sling
For the table: Homemade rosemary and sea salt focaccia, marinated mixed olives
Crispy pork belly salad, Asian style cucumber, carrot and fresh mint salad, Octo dressing
Vegetarian option: Crispy marinated tofu salad, Asian style cucumber, carrot, and
fresh mint salad, Octo dressing (v)
Wine
Mucchietto, Puglia (2023, Italy)
Main Course
Roast fillet of Hake, red pepper, bean and chorizo
stew, buttered samphire, wild garlic oil
Vegetarian option: Spring vegetable risotto, sun-dried tomato, crispy hen’s
egg, wild garlic oil (v)
Wine
Pasqua, Chardonnay Trevenezie (Italy 2023)
Dessert
Rhubarb and custard Pannacotta, rhubarb and ginger compote, ginger biscuit crumb
£60pp
Unfortunately, we can't cater to vegans on this occasion.
