Guess what guys: there's a brand new Tea Supperclub. Kyle and Kerran have been so inspired by their experiments cooking and baking with tea and the wonderful versatility of tea as an ingredient that they've decided to put it all together into their new monthly Tea Supperclub, and you're all invited. Start the evening with a chilled glass of Tea Champagne (sparkling chilled tea) on arrival followed by a four-course supper featuring tea as an ingredient and accompaniment to each course. This is an interesting fusion of their events combined into one spectacular evening. We'll drink to that. Menu: Starter: - Sencha salmon gravlax with a sencha mustard sauce Main Course: - Hojicha risotto with tea infused chicken and a drizzle of Lapsang Souchong oil Dessert: - Oolong creme caramel with Earl Grey ladyfingers Cheese course: - Perfectly paired cheese and tea No BYOB.