Dorshi, the street food traders who hail from Dorset’s Bridport, even though I think of them as Leeds’ very own now, held a two day supper club at Northern Monk Rectory earlier this week. Much to the popularity of this duo, what originally was a one night only affair, quickly became a two-dayer.
Dorshi are certainly no strangers to Leeds, the past year or so they’ve garnered a loyal fan base who’ve fallen hook, line and sinker for their food, especially their dumplings, all due to their first residency at Trinity Kitchen. They’d been back up North in between Trinity Kitchen stints for Veg Out and Beacons festival too, it’s like they were keeping people on a metaphorical leash – carrot and stick come to mind; I should know I’m one of them!
So during their six week turn in Trinity this month, Dorshi held a pop up showcasing their take on Asian cuisine using local, sustainable ingredients where possible. We were to be treated to a five course experience (£30), from the menu their pearl barley sushi stood out as this is what Dorshi first became known for, and also their hand-torn noodles, with lots of elements in the mix it would be interesting to see how it would all come together.
Start – Fresh catch of the day ceviche (cod), lime, garlic tempura flakes, pickled chilli strands, crispy purple kale.
Sushi – Vinegared pearl barley, oak smoked rainbow trout, dill-caper puree, spicy salad leaves.
Noodles – Hand- torn spelt noodles, braised chashu, crispy juniper-bacon squares, pickled shiitake mushroom, charred sprouting leaves, kale crisps, slow-poached egg, slow cooked dried chilli, grated black garlic, accompanied with a bowl of bacon-mirin dashi.
Jelly – Bergamot & Black Cow Vodka Jelly.
Tea – Birdhouse Sencha Tea and Black Sesame & Almond Squares.
It was a great evening with lots of chat, one thing I love about supper clubs is that everyone who goes has bothered to buy a ticket, because they’re really into good food!
A real labour of love for Dorshi, after all the meticulous preparation, during service some dishes came to fruition just before serving, e.g. sushi rolls were assembled just before they were brought out!
I enjoyed every course, they were interesting and each had their own talking points. The hand-torn noodles was the star of the night, every element had its own place and identity in the dish, coming with diverse tastes, textures and temperatures. The accompanying bacon-mirin dashi was a winner too, the Japanese staple providing a savoury umami hit. Dorshi’s take on sushi, I loved! For me, the barley makes it really light and a great alternative, I may even have a go at making some at home with barley instead of rice now.
Also all of this was in the lovely Northern Monk Refectory, usually the stomping ground of The Grub & Grog Shop, it’s a great space and came with the perfect ambience and atmosphere for this type of event. I must add, just because I love them, it’s excellent any time of day because the The Grub & Grog Shop team do should a fantastic job too, and as I type I really want one of their bacon breakfast buns!!