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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
Moqueca with black eyed peas, grilled artichoke, saffron and baobab cream, cornmeal and fonio beignet
Inside the Moqueca with black eyed peas
Black sesame meringue with lucuma and macuna puriens with violet and
ashwaganda cream and passionfruit curd (gluten free, sesame)Inside the Black sesame meringue
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
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
butterGuinness Punch cake, Supermalt caramel, plantain praline and whipped cream (Gluten, Soy)
Inside the Guinness Punch cake
Tostada with Dan Dan style mince, lime crema, Salsa Macha, mangetout and charred cabbage (GF, Sesame)
Inside the Tostada with Dan Dan style mince
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
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
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.