Sunnyside Supper Club – 11 March Menu

Welcome to a night of Middle Eastern food.

If you haven’t tried it before, you’re in for a treat.  Middle Eastern food pulls influences from along the Silk Road. Flavours range from zingy citrus, fresh herb filled salads to deeply unctuous stews and soups and delicate fragrant desserts.

To make things even better, we’re BYO

Supper Club Menu

Welcome cocktail/mocktail


Mezze of fresh tasty Middle Eastern salads, frittata, dips and flat bread.

Main Course

Fesenjan – Persian dish of chicken cooked in a fragrant sauce enriched with ground walnuts and pomegranate molasses

Jewelled Rice

Spice Roast Vegetables

(V/Vg version made with aubergines)


Persian Love Cake – So called because Persian women would bake these for men who caught their eye, served with yoghurt or rose ice cream.

N.B. Because of the menu we cannot cater for people with nut allergies. If you have any other dietary needs, please let us know in advance so we have something delicious for you.

Sunnyside Supper Club – 10 March 2023

Join us for a night of Middle Eastern food, good craic and the chance to try something a little bit different. Welcome cocktail on arrival, and you’re welcome to bring your own beer or wine. N.B. 24 Hour cancellation policy


Middle Eastern Barley and Feta Salad

I have been over indulging lately and my body was crying out for something healthy and delicious. I love this salad, its packed with colour, texture and flavour and is full of protein.

Barley is a much underrated ingredient and used mostly in soup and stews, but is also amazing in risottos and salads.

This salad is substantial enough to eat on its own but is also fantastic as a side dish or part of a mezze, or in a wrap. This will in fridge in an airtight box for 2-3 days.


75 Grams Barley (dry weight)

100 Grams Radishes (finely sliced)

2 Scallions/spring onions (finely sliced)

50 Grams Almonds (rough chopped)

2Tbsp Pumkin seeds

50 Grams Pomegranate seeds

100 Grams Feta (crumbled into junks)

2 Tbsp Mint (finely sliced)

1 Tbsp Coriander (finely sliced, you can use parsley if you don’t like coriander)

For the dressing

2 Tbsp Olive oil

Juice of half a lemon

Salt and pepper to taste


  1. Cook the barley according to the instructions on the packet. Lightly oil a shallow baking tray and spread the cooked barley across it to cool
  2. Add all the ingredients to a large bowl, add the dressing and stir well