Tag Archives: Underground Restaurants

Slope Off Friday…at Hari’s

Jules Serkin

We are excited to be hosting a special networking luncheon for Kent Businesses – this is the brainchild of Jules Serkin and Andrew Knott who arrange a monthly “Slope Off Friday” at a new venue each month.

Hari’s “Pop Up” is the November venue on Friday November 4th from 2pm (prompt) onward.  We have put together a simple three course lunch menu that will be served to just 14 guests who wish to do a bit of networking in a relaxed and fun way and kick their weekend off with a bang!

Beer Bread

The menu we have devised is as follows and it is competitively priced at £16.50 per person – Water will be provided but you will need to bring your own alcoholic drinks. (Glasses Provided)

Booking can only be made through our dedicated booking page with its “Covert Link”  and if you wish to attend this lunch you will need to request the link via the form below.

Homemade Spiced Roasted Butternut Squash Soup served with Hari’s Own Beer Bread


Mushrooms on Toast


Slow Cooked Pork Goulash served with Rice & Vegetables


Oven Baked Sea Bass Fillet served with crushed New Potatoes & Vegetables with a herb beurre blanc


Homemade Apple Crumble with Taywell Ice Cream


Winterdale Shaw Cheddar with Homemade Porridge Oat Crackers & Banana Jam

Coffee or Tea Included

Space is limited so please make sure you book early.

Menu Subject to market purchases and ingredient availability.

Please complete the following details and we will then send you a link to book your place.


Summers passing… our September events…

We thought with summer now becoming a distant memory our menu would reflect the change of seasons.  We felt it should perhaps include some of the bountiful produce still available and represent the seasons.

mackFollowing a welcome drink and assorted nibbles we felt to kick the meal off we would start with a dish inspired with Mackerel and gooseberries – a combination made in heaven as the fruit cuts wonderfully with the oiliness of the gooseberriesfish.

The main course will be a slow cooked shoulder of lamb with a Moroccan influenced spicing served with Cous  Cous and a bean salad dressed in a yogurt and mint dressing

This will be followed by our selection of cheeses served with the porridge oat biscuits that take some three days to make… then finally for dessert a fresh plum and almond cake served with mascarpone.plums

This will then be served with a glass of Muscat de Rivesaltes specially imported from our french home.

Dates: Friday 23rd & Saturday 24th September 2016

Time: 7:30pm welcome drink 8:00pm Dinner served

Suggested Donation:  £35.00 per  person (service not included)


Mackerel & Gooseberries – our interpretation


Spicy Moroccan Lamb Shoulder served with a herb Cous Cous

Green Bean Salad with a yogurt & mint dressing


Hari’s selection of cheeses with Porridge Oat Biscuits

& Homemade Banana Jam


Plum & Almond Cake served with mascarpone cream


Coffee or Tea served with petit fours



To book your places please complete the following form and we will contact you within 24/48 hours to confirm your booking with a credit card number

Summer is here…Phew

summer holsWell it has been a very hectic month for us with some charity gigs and then a plethora of private functions… We are just about to complete our last one before heading off to France for our annual break. It will be twinned with sadness as we have now sold our French home so it will be the last time we will be staying there!

We have lots already planned for the Autumn season and we will soon be taking bookings for our September & October dates… So do watch this space where we will be publishing full details in the next couple of weeks.

I hope you all have a great summer holiday and come back rested and refreshed! We will!


Hari Covert


Flaming June…

Well with the weather warming up we are thinking about our June events and the menu we are going to produce. We have decided to reprieve some of our favourites and we hope you will like them…

We will serve a selection of seasonal nibbles to kick the evening off along with a suitable summery drink. We will then as the first course serve a South American inspired starter of a “Ceviche” a mix of smoked haddock and raw prawns that are marinated for a few hours in a citric marinade and then served shaped like a tartare with a celeriac remoulade (dressed in a mustard mayonnaise)

Main course will be a roasted fillet of beef served with a mixed wild mushroom sauce a rosti potato cake and our veritable “haricots verts” (green beans).

For our cheese course we will make it a selection of suitable cheeses served with our infamous Porridge Oat Biscuits and home-made Banana Jam.

To complete the meal we will serve Damian Allsops “Water” Chocolate Mousse. A really light and flavoursome chocolate mousse that allows the true flavour of the chocolate to shine through as it contains no cream!. Some local summer berries and also serve up a cold pressed iced coffee to help wash it all down.

It will hopefully be a warm and sultry night and we look forward to welcoming old and new guests to our secret venue (well to the newbies at least)

To Book please complete the booking form below and we will contact you normally with 24/48 hours to confirm your booking with a credit card number.

Dates: Friday 10th & Saturday 11th June 2016

Time:  19:30 Welcome Drink & Nibbles

Dinner: 20:00 Dinner Served

Suggested Donation: £40.00 Per Person (Service Not Included) 


Ceviche of Smoked Haddock & Prawn with Celeriac Remoulade, served with corn bread 


Roasted Fillet of Beef served with a Wild Mushroom & Cognac Sauce, Crispy Rosti Potato Cake, Haricots Verts


Hari’s Selection of Cheeses served with Porridge Oat Biscuits & Banana Jam


Damian Allsops “Water” Chocolate Mousse, Summer Berries & Cold Pressed Coffee Milkshake


Coffee & Petit Fours

Menu subject to market purchases and ingredient availabilty

Fiesta de la paella at Scallywag Café – Tunbridge Wells…

Looks as good as it tastes!
Looks as good as it tastes!

Well our May dinners will be a bit of a Spanish Fiesta with us cooking an authentic Paella freshly before your very eyes in central Tunbridge Wells.

The plan is over two nights we will be  based at the Scallywag Café where we will taking over the premises on the Friday 20th & Saturday 21st May on each evening.

We will serve up a simple selection of Tapas to kick the evening off and then serve up a classic one pan Paella comprising of Chicken, Chorizo and Prawns (Vegetarian option is also available)

To finish it all there will be a simple Almond Tart Served with Taywell’s Honeycomb Ice Cream.

20150906_150957There will be a selection of drinks available for purchase direct from Scallywag Café and owner John is also planning some live Iberian themed musical entertainment to get you all in your own sombrero stomping mood!

To book the event you can do so via our dedicated page the Billetto ticketing web site here.

No bookings can be made directly with Scallywag Café or via the Hari Covert web site they can only be made via the Billetto ticket site.

We have limited spaces each night so please do book early to ensure you get the places your require.

Dates: Friday 20th & Saturday 21st May

Venue: Scallywag Café, 45 Mount Ephriam , Tunbridge Wells, TN4 8AA

Time: 7:30pm for 8:00pm


Assorted Tapas –

Gazpacho Shots, Deep Fried Croquetas, Pan Catalan, Tortilla Bites, Manchego & Honey


Freshly Cooked Paella –

A mixture of Chicken, Chorizo & Prawns cooked with peppers, green beans & Mussels


Pastas de Almendra with Taywell Honeycomb Ice Cream

(Menu subject to market purchases and ingredient availability)

Wines & Drinks can be purchased on the night direct from Scallywag Café

Live Entertainment – format to be confirmed.

Booking closes: 18th May 2016 at 5pm

On “yer bike” coffee…

We are showcasing a fledgling company with our next dinner when it comes to our coffee service at the end of the meal.

The brain child of Maidstone Boys Grammar School  6th Former Dan Westby, he has been a big fan of coffee for a number of years. After much internet searching along with a loan from the bank of “Mum & Dad” he set himself  up with a coffee bean roasting machine.

Dan has thought through the whole business he has set up from the very clever name to the whole structure and set up. Velo Coffee is designed to be sustainable by selling their roasted beans at local farmers market in Bearsted each month to then being hand delivered by bike as that is Dan’s second passion.

So after much research and some clever branding Velo Coffee was born and Dan now sources his bean choice with the help of his customers and effectively small batch roasts to order the coffee to ensure the maximum freshness.

His current choice of bean is from Rwanda , and precisely Gashonga a small region close to the Congo and Burundi.

This “Red Bourbon” Variety is hand-picked  by smallholders at 1600 plus meters above sea level in ideal growing conditions that is then fermented and dried at the “Gashonga Station”.  He describes them as having a Chocolate & Brown Sugar flavour with a citrus acidity and a syrupy mouth feel.

Dan will normally buy 30kg of the chosen green beans  that he will then roast to order in batches of 250g at a time – a process he will do at last minute before delivery by bike to ensure they are at their optimal freshness. He will then also grind the beans for the desired method of brew. A finer grind for the filter method and a coarser grind for a Cafetiere or “French press”

The smell is evocative as the beans roast in circa 12 minutes and Dan brewed me a fresh cup on my visit to his set up that illustrated well the citrus notes of the light roasted bean that when drank black and without sugar was a perfect way to appreciate his passion.

He has promised to be on hand each night to talk about his business and the way it operates from his monthly stall at Bearsted farmers market to the subscription service that he offers to local residents where he delivers a freshly roasted pack by bike or for those further afield he will also send by Royal Mail.

For someone so young it is an enterprise to be admired and what is so evident is the passion he shows for the product – the care and attention to detail from the branding to processes involved is to be commended. I trust you will come and support him at our next dinner.

Velo Coffee Co – www.velocoffeeco.co.uk

Facebook – velocoffeeco  

Twitter – @velocoffeeco

Instagram  @velocoffeeco

“Cuckoo Cuckoo” its April…well nearly!

Well things are getting warmer and we seem to be enjoying longer daylight hours as the clocks are about to change… Spring really has sprung and we are keen to reflect that further in this next month’s menu and event.

cuckooAs the 14th April is deemed to be “St Tiburtius’ Day” when cuckoos start to sing we will be celebrating this event with a suitably seasonal menu!

Following a welcome drink on arrival – “a glass of sparkling perry with the addition of creme de cassis”  served along with some seasonal nibbles we will then as a first course be serving a classic wild garlic pestocombination of wild garlic pesto spiked risotto garnished with some sweet tasting crab meat. I really love making a risotto and the challenge is always to get it creamy and unctuous with a full flavour.

We will then move onto the main course of a pink roasted Rump of Lamb that will be served  with a piquant tomato and ginger sauce and a compote of spring onions. The vegetables served with this will be Green Beans (Haricot Verts) and duck fat baby roasted new potatoes.

Our cheese course next will reflect our market purchases and we will also serve our porridge oat biscuits infused with Ile de Re Sea Salt along with our homemade Banana Jam.

Finally we will complete the meal with our pudding… a Vanilla Panna Cotta, a lightly set cream that will be topped with a compote of fresh Rhubarb and then more than likely we will serve some warm fresh out the oven Butter Shortbread biscuits. A great combination and we hope a fitting end to this month’s meal.velo

Coffee this month will be courtesy of Velo Coffee Company  of
Bearsted – we will be showcasing their freshly roasted single origin coffee from Rwanda. More about that in another post!

Suggested Donation: £35.00 per person (Service not included)

Dates: Friday 15th & Saturday 16th April 2016

Arrival: 7:30pm – Welcome Drink & Nibbles

Dinner: 8:00pm – Served


Crab & Wild Garlic Risotto


Roasted Chump of Lamb, Tomato & Ginger Sauce

Green Beans, Roasted Baby New Potatoes


Hari’s Selection of Cheeses, Porridge Oat Biscuits & Homemade Banana Jam


Vanilla Panna Cotta with Poached Rhubarb Compote,

Warm Butter Shortbread


Velo Coffee or Tea & Petit Fours

Menu subject to market purchases and ingredient availability

To reserve your places please complete the booking form below – we will contact you within 24 to 48 hours to confirm your booking.

Ides of March, well nearly…

With Spring nearly upon us and also Easter just around the corner we thought we would celebrate the Roman calendar date of the “Ides of March”.

The 15th of March reputed to be the date of the assassination of Julius Caesar in 44BC  is a couple of days before our next supper club event on March 18th & 19th. So we thought we would have a little bit of a Roman feel to the menu.

I make no apologies for borrowing as a starter a dish that I sampled at Sprig of London’s pop up in January – Cauliflower Romesco .  A roasted cauliflower that is then served with a   roasted and dried red

Roasted Cauliflower with Romesco Sauce
Roasted Cauliflower with Romesco Sauce

pepper sauce with the addition of almonds and olive oil that is renowned in the Mediterranean region of Catalunya  that is often served in spring time with those new season onions called “Calcots”.

Next we aim to serve a baked fillet of Sea Bass served on a bed of  crushed new potatoes and a classic beurre blanc (butter sauce) with lemon and capers. All served with a garnish of Purple Sprouting Broccoli.

Our Cheese course will reflect our market purchases and will be served with our now infamous porridge oat biscuits.

To complete the meal we are serving thinly sliced pineapple with pink grapefruit segments and a light local honey dressing and the addition of a Taywells Yuzu sorbet. A good citric finish to a spring meal that we hope will excite the tastebuds.

With Mediterranean nods what better way to celebrate the Ides of March… well nearly.

Dates: 18th & 19th March 2016

Arrival: 7:30pm Welcome drink & Nibbles

Dinner: 8:00pm

Suggested Donation: £35.00 per person (service not included)


Cauliflower Romesco


Baked Sea Bass Fillet, Lemon and Caper Beurre Blanc Sauce Crushed New Potatoes, Purple Sprouting Broccoli


Hari’s Selection  of Cheeses with Porridge Oat Biscuits


Pineapple & Grapefruit with a honey dressing Taywell Yuzu Sorbet


Coffee or Tea & Petit Fours

Menu subject to ingredient availability and market purchases

Fondue Fancy…

I bet you thought the headline said a “Fondant Fancy”… yep that little garish coloured cake – alas not…something far better in fact!

fondueFollowing from the success of our pop up last year in Tunbridge Wells we thought we would offer a repeat of a couple of themed cheese fondue nights in our secret home location.

It is a classic time of year to enjoy this Alpine classic of hot melted cheese with bread dipped in and we felt it was very worthy of another airing.

We will have two tables of 6 people on each night – you will have to share but what could be more convivial than such a feast.

We will kick it all off with a simple bowl of lambs lettuce salad (Nussli in Switzerland) topped with walnuts and chopped egg.

Then the main event will be the hot melted wine and cheese fondue with bread cubes – some little extras like chopped ginger (an innovation and tip given by a local Swiss resident)  or a  smoked chipotle paste will give it all another flavour dimension.

To finish it all we will then serve a light Orange & Polenta cake with a generous dollop of Greek yoghurt. A tangy  sweet finish after the excesses of the wine & cheese. We will provide a little glass of MuscatMuscat de Rivesaltes with this as well

Finally tea or coffee along with some Swiss Chocolate as a petit four will complete the meal.

It should be a convivial night and a great way to make new friends. Just remember it is important not to bring a red wine (it clots the cheese) or drink ice cold drinks (it will also clot the cheese) – a full etiquette on the whole procedure will be provided on the night.

Arrival: 7:30pm Welcome Drink & Nibbles

Dinner: 8:00pm Prompt

Suggested Donation: £30 per person (service not included)

To Book please complete the form below and we will confirm your spaces normally within 24 to 48 hours.


Welcome Drink and Nibbles


Nussli Salat Mimosa und Baumnussen


Cheese Fondue with suitable accoutrements 


Orange & Polenta Cake with Greek Yoghurt


Tea or Coffee, Petit Fours

Menu subject to ingredient availability and market purchases 

Sausage Fest…

After all those excess of Christmas and New Year we thought what better way to kick the new year off than with a more simple and frugal supper event.

We felt we would kick the evening off with a warm glass of mulled Perry to warm the cockles on what we suspect a cold night! For the starter we would then serve up a selection of cold salamis and salads served with our freshly made & warm beer bread.

We will then serve a classic “Choucroute” (Pickled Cabbage flavoured with Juniper Berries) and also some classic Swiss Dorrbohnen (the dried green beans we often use as a salad) along with assorted styles of sausages including a “Krackauer Schinkenwurst we have especially imported from Germany all served with simple boiled potatoes and a selection of mustard’s!

5017518254_62b68318ee_b (2)

To complete the meal we will serve a warm chocolate bread & butter pudding with some crème fraiche and a glass of Muscat Tuile (a sweet red wine from the south of France)

We have also thought the frugality will be matched by the suggested donation price of just £25 per person – what we are calling our January giveaway!

A great way to start the year and partake in some great winter comfort food!

To Book please complete the form below and we will confirm your spaces normally within 24 to 48 hours.


Welcome glass of Mulled Perry & Nibbles


Cold Salami Platter, Salad & Bread


Choucroute & Dorrbohnen, Wurst mit Salz Kartofflen


Warm Chocolate & Cardamom Bread & Butter Pudding


Coffee  or Tea & Petit Fours

Menu subject to market purchases and ingredient availability

Suggested Donation : £25.00 per person (service not included)

Arrival:  7:30pm

Dinner: 8:00pm Prompt