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Sunday Supper Club with Piction’s Charcuterie and Clay

No.1 Harbourside are celebrating the changing of the seasons and bringing you a supper club experience this Sunday with Piction’s Charcuterie and Clay. Our new head-chef Saleh Cruz-Bham has been working with Michael from Picton’s Charcuterie to create an afternoon of new taste experiences.

With a choice of a 2 or 3 course menu with meat and vegan options, what better way to spend a Sunday afternoon than eating great food and drinking a couple of glasses of top class wine?

Menu: 

Vegan:
Pumpkin, plum and sage
Umeboshi fermented plums, with pumpkin and sage

Lentils, wild mushroom and nori
Polish femented girolle mushrooms with red wine lentils with vegan jus and nori powder 

Desert
Strawberry and shisho

Meat: 
Ox tongue and milk
Dried oysters with brined ox tongue using a traditional wet cure

Pork cheek and beans
Dry-cured bacon using a traditonal recipe, with beans

Desert
Lemon tart

More about Picton’s Charcuterie
Michael A Cooper is the founder of Picton’s Charcuterie, an idea born from a passion of slow, ethical food production and food preservation in late 2016. Situated in the heart of Bristol, a city with a vibrant food scene, Picton’s Charcuterie specialises in hand-crafted cured and smoked meats and fish. Whilst not currently trading, Michael is busy researching and experimenting with all manner of edible morsels from plant-based proteins to cured ox hearts.

More about Clay Supper Club:
Clay Supper Club cook seasonal small plates in the form of four or five course menus. We want our food to be as nutritious as it is delicious and always try to bring something novel to the table. At it’s core all we are trying to do is bring people together to enjoy our food, drink some great wine and share some stories.
Find them on instagram @claysupperclub

2 courses – £16 
3 courses – £20 
12 – 3pm 

Email or phone our front of house team on to book, spaces are limited: 
thsbristol@gmail.com 
0117 929 1100