LONG TABLE DINING
Bakerie Long Table Dining is a great opportunity to get together with old friends and make some new ones. Set along our 40-foot communal dining table it's like turning up for a great dinner party without having to get involved with the washing up.
Each event will serve a fixed main course with a paired drink, ranging from wines direct from our suppliers to craft beers and the occasional spirit pairing. Bakerie Long Table Dining will deliver a unique mid week night out at an affordable price.
How It Works (32 tickets available)
Our 40 foot table is for everyone so please sit wherever there is room first come first served basis.
You may not know the people beside you, but you will become acquainted within 10 minutes.
Your table will be seated and served at 7.30pm sharp so please arrive in plenty of time, most people join us from 7.00pm for a pre dinner drink. You will be waited on by our floor staff and chef of the night. A fully stocked bar is also available and drinks menus will be provided for your perusal.
Please provide us with 48 hours notice for any cancellations.
* Want us all to yourself? We can offer BLTD for celebrations or team building events just ask.
**Due to our events being programmed in advance sometimes the wine originally offered may have to be changed due to lack of stock availability.
Be reassured that will offer either a similar grape variety or a suitably paired wine of equal or better quality.
Watch our last event here:
Bread & Wine Bar
45 Lever Street
Email : email@example.com
Twitter : @bakeriemcr
Website : www.bakeriemcr.com
PREVIOUS EVENT 30th March 2017 ..... Cape Salmon Bunny Chow with SA Sangoma Chenin - CHEF - Kevin Rivers
The bunny chow was created in Durban, South Africa home to a large community of people of Indian origin. The precise origins of the food are disputed, although its creation has been dated to the 1940s.
Stories of the origin of bunny chow date as far back as the migrant Indian workers arrival in South Africa. One account suggests that migrant workers from India who were brought to South Africa to work the sugar cane plantations of Kwazulu-natal required a way of carrying their lunches to the field; a hollowed out loaf of bread was a convenient way to transport their vegetarian curries. Meat based fillings came later.
Cape salmon bunny chow
We are all about the bread and wine, we will be offering a freshly baked chilli and coriander bread bowl filled with a South African cape salmon curry.
To accompany this glorious dish we have a glass of our South African Sangoma Chenin (Riebeek valley) a lovely orchard and tropical fruit flavoured wine, off dry and subtle, a South African white that doesn’t opress the taste buds