We’ve said it before and we’ll say it again—The Bouverie Tap knows how to surprise you. On most nights, you can rock up for a proper pint, some cracking pub grub, and the warm buzz of a local favourite doing everything right. But this night was different. A Dinner Club, no less—complete with a multi-course menu, expertly paired wines, and live music that elevated the whole evening into something quite special.
Dinner Club at The Bouverie Tap was first launched back in 2020, but the arrival of Covid meant plans had to be shelved before they ever really got going. Now, it’s finally been brought back to life, with Head Chef Callum Tate promising a different, exciting menu for each one. When we saw the menu for this first comeback evening, we knew we had to be there.
From the first amuse bouche to the final wedge of cheese, it was clear this wasn’t about pub grub. It was about showing exactly what the kitchen is capable of when given a blank canvas—and we were seriously impressed.
Amuse Bouche: Big Flavour, Small Bites
The night began with a duo of small plates that set the tone brilliantly. Char siu pork belly bites were a slightly sweet, melt-in-the-mouth, sticky sensation, perfectly balanced with a burnt apple purée. Next to them, monkfish scampi—like nothing we’ve had before, yet instantly nostalgic—sat confidently with a zingy lime aioli. This was clever stuff, and we were only just getting started. Paired with a lively glass of Gran Livenza Cava, I could tell we were in for a treat.
Crab & Lobster Ravioli: A Bowl You Don’t Want to End
The crab and lobster ravioli arrived bathed in a silky lemon butter sauce, finished with herb oil and topped with samphire. The pasta was delightfully tender, holding together a decadent mix of crab and lobster that made us wish for a second helping. The crunch from the samphire brought another texture to the dish. And that sauce was just perfect. In fact, the sauce was so good we unapologetically drank the last drops straight from the bowl—live piano rendition of Coldplay in the background or not. The Les Amourettes Colombard wine pairing? Spot on.
Herb-Crusted Lamb: A Proper Showstopper
Then came the main event: herb-crusted lamb cutlets with a slow-braised shoulder croquette, celeriac purée, Sevenscore asparagus, and a glossy red wine jus. The lamb was cooked to pink perfection, beautifully flavoured with that herb crust, melded to the cutlets with a light brush of mustard. The crunchy croquette exterior yielded to deliver a hearty mouthful of tender slow-braised lamb shoulder that brought real comfort and depth. Tender locally-sourced asparagus added freshness, colour and balance. The celeriac purée worked beautifully, tying the whole plate together, while the rich jus cut through just enough. A glass of Darriaud Côtes du Rhône made the moment linger just that little bit longer. A real lip-smacking delight.
Dessert: Decadence with a Punch of Sharp Raspberry
The chocolate dessert was a knockout, just when we thought it couldn’t get more decadent. A dark chocolate delice served with honeycomb shards and a vibrant raspberry sorbet—each element balancing the others perfectly. The richness of the chocolate, the crunch of the honeycomb, the sharp fruitiness of the sorbet… it was the kind of dessert that leaves you nodding slowly between bites. A real triumph. The Campbells Rutherglen Muscat was a perfect accompaniment—beautifully sweet but not too much—just enough to make you pause, smile, and savour the aftertaste.
Cheese Course: Ending on a High
As if we weren’t already full and happy, out came a generous cheese board featuring high-quality Kentish cheeses, premium crackers, a punchy chutney, and plenty of fresh apple and grapes to keep things lively. It was a fantastic way to end the meal—and a gentle nudge back towards the pub’s usual roots, only elevated. Paired with a glass of Kopke Port, it rounded the evening off wonderfully.
The Verdict
This Dinner Club showed a whole new side to The Bouverie Tap. The atmosphere was still friendly and familiar, but elevated by the brilliant live instrumental set from pianist George Ives, who played modern tracks with a classy twist. Service, as always, was impeccable—with sharply-dressed Bar and Restaurant Manager, Jim Bingham, overseeing wine pairings and making sure everything ran like clockwork. It’s the kind of evening that makes you take notice of a place all over again.
There’s talk of holding these Dinner Club nights monthly. We’re not sure when the next one will be—but we’ll definitely be at the front of the queue.
