Winter Supper Club

Join us for an experiential evening of food, drink and ritual surrounded by wild wooded foliage as we celebrate the winter season with host Alison Tan.

Wednesday 22nd December
The Floristry, 18 Gough Street

A table of people, strangers at first, are brought together over the course of a winter’s night. Guests are welcomed through the threshold with a ceremony ritual and festive cocktail before gathering for a seasonal and warming four course meal inspired by the Winter Solstice. Set within The Floristry’s Meadow Room with wild-inspired tools for ritual, host Alison Tan will lead and guide guests through a culinary experience prepared by chef Agnes Lessa.

In folklore the forest is known as a place of magic and mystery, a wild unknown land of both refuge and adventure. This season’s Supper Club is inspired by an enchanted trip into the woods during the transformative period of Winter Solstice and by the end of the night the unknown becomes a space of feasting, reflection and celebration.


Welcome Ritual

Guests are welcomed through the threshold with a ritual ceremony using Floristry botanicals and a warming cocktail garnished with edible blossoms.

SPICED BOURBON WELCOME COCKTAIL | Bourbon, spiced pomegranate & ginger with smoking rosemary.

First Course

FORAGING BOARDS | Sharing boards with french radish, whipped nori butter, pickled mulberry, fermented raw honey vinaigrette, spiced pecans, AOP Comte & thin crackers.

Evoking a walk through the woods to gather wild fare during a camping trip, these beautiful sharing boards showcase winter produce to open up your palette.

Second Course

TARTARE | Steak tartare & mushrooms.

Heritage breed beef tenderloin tartare* with silkie egg yolk, pickled shimeji mushrooms, mushroom carpaccio, garnished with microgreens and served with toasted, microbatch sourdough.
[*Vegetarian alternative: Smoked and fermented beetroot tartare]

Third Course

LEG OF LAMB | Moorish Leg of Lamb with harissa root vegetables & warm yogurt sauce.

Legs of lamb* crusted with warming, Moroccan spices are presented before being carved. Served on sharing platters, diners solidify their bond through a family style feast.
[*Vegetarian alternative: Salt-baked celeriac with apple and medjool date]

A Toasting Ritual

Further cementing the celebratory bond created over the course of the dinner, guests are lead in a circle of toasts using palo santo.

Fourth Course

BLACK FOREST | Black forest gâteau with single origin dark chocolate & cherry compote.

A deconstructed take on this classic winter dessert features Swedish chocolate torte, chantilly cream, and wine-poached morello cherry compote.

Coffee & Farewell

The Floristry’s Winter Blend coffee is served to conclude the evening where guests are encouraged to explore the space, receive their parting gifts and bid fond farewells.

Find out more about our host Alison Tan and chef Agnes Lessa