Supper Club

Family style · at your home

S1 · After Dark

Platters to the middle.

Supper Club takes the formality out of private dining without taking away the care behind the food. Chef Bonolo arrives at your home and prepares a seasonal menu built around generous, large-format dishes. Plates land in the middle of the table, guests serve one another, and dinner moves at the pace of the room.

Shared plates. Good food. Good people. Late nights.

Supper Club

S1 · After Dark

Members' table

No. 001

Supper Club

By Once

Season 01, After Dark, is built for the kind of evening that begins around the table and stays there. Expect bold flavours, generous portions and food designed to encourage conversation rather than interrupt it. There is no elaborate tablescape and no unnecessary ceremony—just a table full of food and the people you chose to share it with.

R1,500 per guest · 8–20 guests · Johannesburg

The evening

R1,500per guest

  • 8–20 guests
  • Johannesburg
  • Seasonal feast

What’s included

Your booking includes Chef Bonolo cooking the complete seasonal menu in your home and all serving dishes required for the food. Guests provide their own beverages, glassware, tableware and the table around which the evening takes place.

Drinks

Supper Club does not supply or sell alcohol. You are welcome to select the wines, drinks and pairings you would like to enjoy throughout the evening.

The platters · S1 · After Dark

To start

  • Snoek pâté doughnut

    Smoked snoek pâté, fermented pepper, preserved lemon, celery leaf.

Cold table

  • Cured yellowtail

    Naartjie kosho, cucumber, coriander oil, crisp rice.

  • Burnt aubergine

    Black garlic, smoked yoghurt, sesame praline, mint.

  • Tomato salad

    Heritage tomatoes, tomato water, fermented tomatoes, mizuna, rocket, basil oil.

Hot interruption

  • Sticky chicken-wing rice

    Boneless chicken wing, ginger rice, fermented chilli, chicken-fat crisp.

Main feast

  • Tamarind & coffee glazed lamb neck

    Slow-cooked, finished over fire.

  • Whole roasted linefish

    Curry leaf, green garlic, smoked coconut sauce.

  • Coal-blackened cabbage

    Fermented mushroom butter, lime, crispy shallot.

  • Crushed roast potatoes

    Garlic cream, charred spring onion, lamb jus.

  • Bitter herb salad

    Citrus, toasted seeds, tamarind dressing.

To finish

  • Burnt-milk chocolate tart

    Rooibos caramel, frozen cultured cream, candied citrus, warm hazelnut sauce.

Served family style. The menu moves with the season and the market.

S1 · After Dark

Tables we've loved.

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Supper Club

Bring the table to your home.

Courses
Large-format plates
Guests
8–20
Price
R1,500 per guest
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