Supper Club: Part 2 [The Secret One]

In my previous post I reviewed the new "Supper Club" at Laguna Kitchen and Bar.  Whilst 2 of the 4 dishes were well executed with a third showing promise, it was a lack of atmosphere (and a non-pudding) that left me disappointed.

My second supper club of the week couldn't be more different.

Heading out to Newport on a Saturday night isn't my usual idea of fun but when you are invited to come along for dinner and an evening of entertainment at an exclusive location in the city, well frankly it's hard to say no!  So I found myself in a taxi heading toward Raglan Barracks and wondering quite what to expect from the newest kid on the block - The Secret Supper Clwb (for my non-Welsh readers that's not a typo, it's "club" in Welsh).

We were to dine in the Officer's Mess and were greeted with a glass of fizz and a harpist.  Guests had a chance to mingle, chat and take in the surroundings before being shown into the dining area and a table festooned with military silver-ware.

Karl - shy and retiring he is not [Photo: Cardiff Bites]

Our host and entertainment for the evening was Karl Daymond of the Opera Play House (bringing opera to people who don't want it) and he was the right mix of genial, plummy and a little bit cheeky.  Over the course of the evening he led us through everything from Mozart to Gilbert and Sullivan to more local fair including Ivor Novello and... wait for it... Max Boyce.

Panfried Wild Garlic Mushrooms served with Toasted Brioche [Photo: Cardiff Bites]

As Karl warmed up with a belting version of "Hymns and Arias" we tucked into our starter.  The mushrooms were fat, meaty and enrobed in a light but punchy garlic sauce.  The broiche sopped up the juices without going soggy and a peppery green salad added an extra dimension.

More music took us through the work of Gilbert and Sullivan before Karl explained how to act in opera with a fun, interactive version of "My Bonny Lies Over the Ocean", complete with silly actions and a lot of giggling from the diners.

Slow, Slow Cooked Local Welsh Shoulder of Lamb, served with a Butternut Squash & Celeriac Dauphinoise, Fresh Buttered Carrots, Rosemary & Redcurrant Jus topped with Crispy Kale

Onto the mains and the slow, slow cooked lamb (so good they named it twice) was sweet and tender although presented as on odd cylinder of meat.  The carrots and fondant potato were both perfectly cooked whils the kale added some much needed crunch to proceedings.  Being picky comes with the territory and for me the creamy, sweet, slightly cheesy dauphinoise just didn't work with the jus.  Neither were bad, in fact both were delicious, but they just didn't sit together well on the plate.

Karl continued the entertainment with a spectacularly fitting version of Noel Coward's "I've Been to a Marvellous Party" before more interactive entertainment as he began an ensemble arrangement of Delilah with the diners providing vocal and percussion and Karl as conductor.

Chocolate Torte served with Ginger and Mascarpone Parfait [Photo: Cardiff Bites]

A chocolate torte followed.  It was thick, dark, rich and slightly bitter without being heavy.  The parfait was creamy and delicious, studded with stem ginger and a drizzle of ginger syrup.  Memories of the disappointing final course at Park Plaza were well and truly obliterated in one bite.  As Karl ended his orchestration of Delilah we finished with a plate of Welsh cheese served with biscuits, grapes, a small glass of ruby port and a sing-song.

At £65pp for the food and entertainment (a full bar was available, with wine reasonably priced at £12 a bottle) it's not the cheapest meal but comparable to other gourmet evenings in the area.  If you're the type of person who likes to eat in reverential silence then The Secret Supper Clwb is probably not for you. However if you want a night out with a difference then I would highly recommend it. 

I attended the night as a guest of the organiser and my meal was complimentary (drinks and my partner's meal were paid for by ourselves).  The next event is on 30th March at an, as yet,  undisclosed location.