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Proud Cabaret Tickets

Proud CabaretLondon

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Modeled on a 1920s speakeasy, Proud Cabaret is an elegant new City destination which offers fine dining and entertainment in surroundings which exude the illicit glamour of a bygone era. Designed by Russell Sage Studios and Danielle Proud, the venue has a sophisticated, decadent feel.Wednesday through Saturday, from 6.30pm the kitchen serves superbly executed British cuisine, with space for 240 covers.

There is also an informal bar menu serving lighter dishes. The extensive wine list is the perfect accompaniment, whilst the bartenders concoct both classic and contemporary cocktails.

Guests can enjoy cabaret, jazz and burlesque as they eat in the style of a retro Hollywood supper club.

The delightful staff will serve up these dishes in the regalia of the era, with beautiful girls in full burlesque outfits. Proud Cabaret is all about being entertained while you dine.

Guests can enjoy cabaret, jazz and burlesque as they eat in the style of a retro Hollywood supper club - with live bands and DJ sets continuing the party long into the evening.Proud Cabaret are always on the hunt for fresh new talent!

Proud's Supperclub price includes luxury 3-course dinner, club entry & the finest burlesque shows in London for only £58.00 per person.

Starters

Roasted Cauliflower Soup served with Caramelised Cauliflower, Coriander and Marcona Almonds

Ash Baked Kent Heritage Beetroot and Truffle Pecorino Cheese Salad served with wild asparagus crisps

Confit of Wild Rabbit and Foie Gras Chantilly Terrine served with Jerusalem Artichoke Salad

Kopparberg Cider and Wild Fennel Steamed Mussels served with Marinated Squid and Crisp Chorizo

Baked Aubergine and Haloumi Cheese Ravioli served with a Sumac Spice Roasted Grelot Onions, Sesame and Mint Dressing

Seared Diver Scallop served with a Celeriac Cream and Maple Pancetta, Spiced Saffron Oil

Main

Confit Pork Rib served with Pumpkin and Gnocchi, Sausage Roll and Sage Pork Scratching

Label Anglais Chicken stuffed and Baked in Hay, Garlic and Thyme served with Caramelised Kent Leeks and Tarragon

Roast Butternut Squash and Sage Tart served with Lemon Roast Pine Nuts and Goats Curd Cheese

Slow Roast Rump of Sussex Lamb served with Pressed Confit of its Shoulder and White Bean Puree and Lamb Broth

Grilled Stone Bass Stuffed with Brown Shrimp Butter served with Salt Baked Heritage Beetroot and Salsify Puree

Wild Mushroom and Caramelised Red Onion Risotto served with 12 year Old Balsamic Vinegar and Parmesan Cheese

Desserts

Amalfi Coast Leaf Lemon Posset and Raspberry Eton Mess

Berry Smoothie served with a Mint Sorbet and a Passion Fruit Marshmallow

Alfonso mango and ginger trifle served with Crackle Crystal Sugar Shard

Valhrona Milk Chocolate Fondant, Dark Chocolate Ganache served with Dulce de Lèche Ice Cream

Vanilla Crème Brulee served with a Pistachio Ice Cream and Almond Crumble

Neal's Yard Dairy Cheese Selection served with Quince Jelly and Scottish Oatcakes