Valentine's Night: Sara Dowling
“A vocal with timeless quality, 5 stars”
Jazz Journal
This event is now fully booked. Please contact us if you'd like to join the cancellation list.
Sara Dowling is an adept jazz vocalist, performing songs from the classic American Songbook in an inimitable and authentic style, which means her beautiful, sonorous, voice can be heard not only performing originals with her own excellent band but also performing classics from the 1930's and 40's with the likes of the London Dance Orchestra and hard-bop jazz noir with the Simians of Swing. And if all that wasn't enough, over the last few years she has also moved to establish herself as a composer of some note, writing songs for the likes of EMI, Sony, ATV and Warner as well as for film and television. But it is undoubtedly as a performer of style and ability that Sara is starting to really make an impact on the UK jazz scene. The music tonight will be classic jazz standards and Sara has promised something just a little bit extra special for this Valentine's Night performance. After her remarkable gig here for Valentine's Night last year we couldn’t be more pleased that Sara will be at the Club once again with her impressive, hand-picked band, including Gabriel Latchin-piano, Dario de Lecce-bass, Steve Brown-drums and her Special Guest, one of the UK's finest saxophonists, Alex Garnett. And to make the whole evening just that bit more special, our wonderful chef, Nadene, has produced a unique menu (see our website) for this exceptional night, to give the occasion just that extra bit of flair.
£50 for 3 course meal + £20 music charge per person
VALENTINE'S MENU 2019
£50 for 3 course meal (+ £20 music charge per person)
STARTERS
ROAST PUMPKIN & BUTTERNUT SQUASH SOUP WITH STILTON CROUTONS & TRUFFLE OIL (v)
FRESH CRAB & SMOKED SALMON FISH CAKE WITH AVOCADO CRÈME FRAÎCHE, BEETROOT CRISPS & MANGO AIOLI
CHESTNUT & PISTACHIO STUFFED CHICKEN GALANTINE WITH FRISEE SALAD, FIG CHUTNEY & CARAMELISED ONION
DEEP FRIED GOAT CHEESE WITH PEACH COMPOTE, ROCKET PESTO & WALNUT SWEET YOGHURT (v)
MAINS
ROAST BEEF FILET MIGNON WITH POTATO & CAULIFLOWER GRATIN, SAUTEED MUSHROOMS, HORSERADISH CREAM & RED WINE ESSENCE
SEARED DUCK CROWN WITH SWEET POTATO CAKE, CHINESE LEAVES, GINGER & ORANGE SAUCE
ESCALOPE OF WILD SEABASS WITH CELERIAC PUREE, GRILLED ZUCCHINI, POACHED EGG & BÉARNAISE SAUCE
LEEKS, SPINACH & TALEGGIO STRUDEL WITH PARSNIP FRIES, GREEN LEAVES & ROAST RED PEPPER SAUCE (v)
DESSERTS
HOMEMADE LIME & LEMON TART WITH CITRUS CHANTILLY CREAM
ALMOND SHORTBREAD & MIXED BERRIES WITH STRAWBERRY ICE CREAM
DOUBLE CHOCOLATE MOUSSE CAKE: DARK CHOCOLATE MOUSSE SET IN A CHOCOLATE SPONGE BASE FINISHED WITH A DUSTING OF COCOA POWDER
