Grandma Ben's Supper Club

Grandma Ben's Supper Club


We're stoked to re-introduce
Grandma Ben's Supper Club!

Grandma Ben's Supper Club is a place to share delicious food and drink good booze amongst great friends. Monthly dinners inspired by the seasons, what's in abundance in our own backyards, and of course the food we love to cook for our friends and family.

SUPPER CLUB #3
A Foraged Feast with Kate Grigg
Friday 24 September 

Here at My Grandma Ben, we truly believe that looking back to how our elders lived is the best way to move forward. We want to bring back the gratitude when enjoying food and where it came from, and the mindfulness around consumption of goods.

Supper Club #3 brings an exciting collaboration with our friend Kate Grigg - forager, horticulturist and conservationist also known as The Wild Food Huntress. The abundance of food all around us has always been of fascination to Kate, which has sparked her desire to pass on her knowledge and educate people about their local environment. 

With a menu celebrating all things weeds and leaves foraged by Kate herself, come and enjoy a Foraged Feast with us on Friday 24 September. We’re lucky enough to have Kate join us on the night to chat all things foraged with you while you enjoy a 3 course meal and matched local, low intervention wines.

Bookings etc 

We're only little - limited spots available and bookings are a must.

$60 per person set 3 course menu. Bookings open between 5:30pm and 8:00pm Friday 24 September. All bookings are 90 minute seatings. 

Please fill out our contact form with your group size, preferred time and any dietary requirements you have. We'll get back to you to confirm your booking.

 

Menu - $60 per person

Subject to change due to weather conditions on foraging days leading up to dinner

Wild greens chips, wood sorrel salt

Wild garlic focaccia, stracciatella cheese, porcini potato crisps, wild garlic flowers

Nasturtium dolmades 

Nettle and ricotta gnocchi, chickweed, brown butter, wild mint 

Spanish style chickpea and mallow stew

Salad of foraged greens

Quince, quandong and macadamia tart

Nettle and wild fennel tea

 


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