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Supper Club

 Our supper clubs offer an immersive culinary experience, blending innovative plant-based dishes with a deep respect for seasonal, sustainable, and locally sourced ingredients. Hosted by Chef Kerran Kaur, each event is a celebration of flavor, creativity, and community. Whether you're a dedicated foodie or new to plant-based cuisine, our supper clubs provide a unique opportunity to explore the rich flavours and textures of plant-based dishes in an intimate, welcoming setting.

Collaborations

We frequently collaborate with other food brands and culinary innovators to create unique supper clubs that bring together the best of plant-based cuisine.  These partnerships allow us to explore new culinary frontiers, blending our expertise in plant-based cuisine with the distinct approaches of our partners.  Together, we craft menus that are not only innovative and delicious but also culturally rich and deeply rooted in sustainability.

  • Spiced cauli fritter, Coconut Labneh, heritage tomatoes and moringa leaf oil

    (GF, mustard)

    Inside the Spiced cauli fritter

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  • Moqueca with black eyed peas, grilled artichoke, saffron and baobab cream, cornmeal and fonio beignet

    Inside the Moqueca with black eyed peas

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  • Black sesame meringue with lucuma and macuna puriens with violet and
    ashwaganda cream and passionfruit curd (gluten free, sesame)

    Inside the Black sesame meringue

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  • Grilled Courgettes and summer squash with pea and mint crumble and chive, wild garlic and chlorella aioli ( GF)

    Inside the Grilled Courgettes and summer squash

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  • Pan-fried Gnocchi with thyme and chilli butter on spiced lemon balm and butter bean puree with hemp and cordycep parmesan (gluten free)

    Inside the Pan-fried Gnocchi with thyme and chilli
    butter

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  • Guinness Punch cake, Supermalt caramel, plantain praline and whipped cream (Gluten, Soy)

    Inside the Guinness Punch cake

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  • Tostada with Dan Dan style mince, lime crema, Salsa Macha, mangetout and charred cabbage (GF, Sesame)

    Inside the Tostada with Dan Dan style mince

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  • Southern style grits with Mole braised tofu, pickled radish and fennel and coriander and lime salsa (sesame, soy)

    Inside the Southern style grits with Mole braised tofu

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  • Blackberry, acerola cherry and thyme Lamington with pink pepper ganache and lime seamoss gelee (Gluten, soy)(Gluten, Soy)

    Inside the Blackberry, acerola cherry and thyme Lamington

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Contact us

Sample Menu

Explore the innovation behind Seeds of Wild's plant-based cuisine with our curated sample menus. Each dish is designed to surprise and delight, showcasing the depth and versatility of plant-based ingredients. From vibrant starters to decadent desserts, our sample menus provide a taste of the unforgettable culinary journey that Seeds of Wild offers. Dive in and discover how we transform plant-based cuisine into an extraordinary experience.

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