Supper Club Menus and Pop-up Announcements
Every menu I write is a fresh story. Here is a look at my past supper club themes and seasonal tasting menus, from French festive dinners to modern Mexican pop-ups.
The announcement for "A Culinary Homecoming," a special two-night pop-up dinner I hosted in Hyderabad.
The non-vegetarian menu for my Hyderabad pop-up, featuring seven courses including a lamb chop and agnolotti with caviar.
The corresponding vegetarian menu from the Hyderabad event, showcasing creative dishes like breadfruit tacos and silken tofu.
The announcement for "Un Noël Français," a series of festive French Christmas dinners I curated.
The non-vegetarian menu for the French Christmas supper, featuring classics like Chicken Liver Mousse and Duck à l'Orange.
The vegetarian menu for the French Christmas dinner, with elegant dishes like Gruyère Parmesan Custard and King Oyster Mushroom.
The poster for a vibrant Mexican Supper Club, a collaboration that explored the rich flavors of Mexico.
Announcing our "Bodega Tapas" event, a modern Spanish menu designed for a lively, social dining experience.
The poster for our "4 Hands" dinner, a unique event combining a modern European menu with vinyl music and cigars.
A sample menu from a "Sunday Supper" event, featuring choices like Quail or King Oyster Mushroom for the main course.
About Menus & Announcements
When I design a menu, I never treat the vegetarian option as an afterthought. Whether it is a French festive dinner or a Mexican pop-up, I develop both the vegetarian and non-vegetarian progressions simultaneously, ensuring the same level of technical rigor, from the amuse-bouche to the final mignardises, so every guest gets the exact same narrative experience.
When I develop a menu, I start with the season. Whether it is a French Christmas dinner or a Mexican supper club, the foundation remains my training in Modern European techniques.
My Approach to Menu Development
- The Seasonal Narrative: I source what is fresh and build the story around it. If it is winter, you might see root vegetables; in summer, expect lighter, brighter profiles.
- Vegetarian vs Non-Vegetarian: I refuse to make the vegetarian menu a lesser version. If I am serving a Duck à l'Orange, the vegetarian guest gets a King Oyster Mushroom preparation that matches the texture, depth, and technique of the duck.
- The Technical Foundation: From the fermentation in my purees to the precise puff pastry in my tartlets, the goal is technical excellence. You will see this in the menu structure—Amuse-bouche, Appetizer, Pasta, Main, and Dessert.
Understanding the Pop-up Experience
Each announcement here represents a collaboration or a solo event where I focus on atmosphere as much as the food. I partner with venues like The Conservatory or host at my own home to keep the energy intimate. When you book a seat, you are not just reserving a plate; you are joining a table where I will introduce each dish, explain the inspiration, and share why I chose these specific flavor combinations.
Clive Fernandes
I am Clive. After years of cooking globally, I landed in Bangalore to host dinners where the food, the music, and the company matter equally. I am not just serving a meal; I am inviting you to my table to share in the stories behind every plate.
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