If you’ve only just started hearing rumours about dinner parties, hosted in warehouses by chefs who’ve experienced something similar overseas, don’t fret; it’s the first wave of supper clubs which intend on shaking up the Sydney restaurant scene. While we all know the large communal dining table or the open kitchen where one might spot a chef, the supper club takes it a step further. Akin to jumping in the deep end, before attending one of the Big Table Supper Clubs at Backyard Opera you won’t be told who you’ll be dining with or what’s on the menu - beyond a theme that more suggests rather than describes - but if you’re lucky enough to grab a ticket to the July 7 instalment, you’re in for a night of inspiration from fellow diners and the chef’s behind the operation.
Cat Dorsen, who has experienced supper clubs in London, Los Angeles and Havana, has designed Big Table Supper Club as an event that brings people together.
“The idea of a supper club to me is you interact the whole night, so I go in I chat to the [diners] after every course and they interact with each other together,” described Dorsen.
After only two supper clubs, there is already a community forming around Big Table Supper Club, as returning attendees have made it a point to come back for each installment.
Perhaps this is an outcome of the bonds that have been developed so far, as Dorsen recalls, “At the last event two had been very good friends, work colleagues a few years and it brought them back together.”
Part of the unknown element of Big Table Supper Club is that none of the ingredients of each dish are revealed until after they have been served and consumed. This not only makes for a revelatory dining experience, but one in which the unexpected is embraced, albeit with some limitations.
“We'll always keep in mind what potential food, like mushrooms or coriander, that people just will not touch at all, and yet one of the dishes we did at the last event was gnocchi with a paprika mezcal sauce and octopus and one of the guys who it was served to said, ‘I would never order octopus and I would never eat it’ and yet by it being put in front of it he tried it and he was like, ‘You know what, I would actually order that now.”
Such experiences are part of the returns that cannot be quantified when one attends Big Table Supper Club, as the meeting of minds in an unprejudiced space allows for results that are more than the combination of their parts.
Taking place at a converted warehouse and with only Dorsen and her mother on the pans, Big Table Supper Club encourages a return to a tradition that’s almost been lost.
“It is finding that art of conversation finding the way of communicating and connecting with people that's not digital,” highlights Dorsen.
So if you’ve been able to grab one of the last few tickets to Big Table Supper Club be prepared for a night of the unexpected, for as Dorsen notes, “you can get a high from it. You can get an endorphin rush from finding like-minded people or even to have a conversation that is a challenging, one that makes you think and engage.”
Interested? Pick up your tickets here: https://www.bigtablesupperclub.com/new-products/aprs-ski-dinner-event-saturday-7th-july-2018