Traditions surrounding food and wine are deeply rooted in the culture of Georgia. The ultimate Georgian occasion is the supra, or feast, and on Sunday 22nd October we’ll hold our own version – a long and late lunch in the restaurant with some of our Georgian friends.
A few months ago our wine director Emily travelled to Georgia to explore the rich and vibrant diversity in both food and wine there. Along the way, she visited her friend John (Wurdeman), an American born painter and winemaker who visited Georgia over 20 years ago for its rich art culture and has lived there ever since. John is the co-owner of the highly regarded winery in the Kakheti wine region – Pheasant’s Tears, as well as two restaurants in Tbilisi (Poliphonia and Azarpasha) which the New York Times listed in this article called the “Humble Magic in Georgian Capital’s Restaurant Renaissance”.
On the 22nd October, you will be warmly welcomed by our team alongside several chefs from John’s restaurants. The afternoon will be all about sharing a taste of Georgian culture and hospitality. Food will be piled high on the tables and served in a family style. A range of natural Georgian wines (made in the traditional clay jars called qvevri) will be served by Emily and John. And as is the way during a traditional supra, it will be led by a tamada, or toast maker – which will be John on this occasion. There might even be a song or two sung…
Pkhalis Assortementi: herb and vegetable pâtes with walnut paste, blue fenugreek, marigold flowers
Kakhuri Saladi: tomato, cucumber, basil, chili, and roasted sunflower seed oil
Badrijhani Nivrit: eggplant with garlic
Pkhlovani: herb and cheese pie
Katame Makvlis Sausit: chicken with blackberry glaze
Charkhali Tkemlit: roasted beets in wild plum sauce
Soko Khahvit: wild mushrooms with caramelised onions and tarragon
Mtsvadi: pork kabobs tossed with raw onions and pomegranate
Sunday 22 October
65€ per person all inclusive
Bookings via 030 297 78590 or email@example.com