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Last month I had the pleasure of attending the Wildflower Supper Club, a monthly pop-up evening event hosted in Hemmingway’s, Clontarf. Although intrigued by the beautifully designed and well-curated plant-based cuisine, I expected to be stopping at my local chinese on the way home, my stomach lined with nothing but lettuce leaves. My expectations were far exceeded.

First to arrive, I was warmly greeted by a friendly waitress who singlehandedly served all club members throughout the evening with admirable efficiency. The small, cosy restaurant was beautifully lit, with an open view of the kitchen. Attention to detail was delicate, a piece of lavender placed at each table setting along with a printed reminder of the menu.

For my starter, I selected a seasonal pumpkin soup, with roasted chickpea croutons. A few too many croutons for my liking; I avoided most of them. The soup however was hearty and well seasoned, the serving size not too overwhelming ahead of my main. I didn’t really care about the croutons left in my bowl. My rumbling tummy was tastily calmed. My main impressed me most, a root vegetable burger with green hummus, kale salad and parsnip fries. All aspects of the dish complemented each other beautifully, full of flavour and interesting textures. My least favourite meal of the evening: dessert was a raw blueberry mousse cake. Struggling with a very full belly, I did not eat much. I could however greatly appreciate the skill and effort the cake required, achieving the consistency of a cheesecake-like mousse using none of the usual base ingredients. Others around me finished it with relish. A ‘rawtella’ hot chocolate came shortly after, yet served a bit too hot for my liking. It was rich and creamy, and may have worked better as a sauce than a chocolate drink. I, along with many of my fellow guests left it relatively untouched.

Much to my surprise, I almost had to be rolled out of the place. Getting a high ranking on my list of recommendations, the Wildflower Supper Club is a satisfying, interesting and contemporary dining experience for even the most inexperienced with ‘plant-based’ cooking.