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Clarence House, 30-31 North St
Brighton and Hove
Brighton
BN1 1EB
+44 (0) 1273 322998
Black Rock Restaurants
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London
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The Salt Room
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Burnt Orange
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Tutto

Martlets 25th Anniversary Charity Dinner

Hosted by Blackrock Restaurant Group
An octopus being grilled in a flame
Marlets logo

25 years in the making...

Join us for Blackrock’s Restaurant Charity Supper Club on April 6th in aid of Martlets on their 25th anniversary.

Three Blackrock Restaurants will come together to raise £10,000 in aid of a new hospice through a four-course paired wine dinner, with three head chefs from Brighton’s best-loved restaurants; Burnt Orange, The Coal Shed, and The Salt Room.

100% of profits will be going to charity, and there will be live entertainment and a Charity Raffle on the evening.

Buy a ticket
A nurse holds the hand of a patient in a hospital bed

About Martlets Charity

Martlets exists to provide the very best end-of-life care and support to people in Brighton and Hove and neighbouring areas. Our life-changing hospice care gives people living with terminal illness hope, purpose and possibility, and helps them make the most of the time they have left. At the heart of Brighton and Hove, we bring our community together to support families and individuals coping with bereavement.

Since our creation in 1997, we have achieved great things for and with our community. Help us celebrate 25 years of life-changing care throughout 2022.

Read more about the charity
WHAT TO EXPECT ON THE EVENING

Tickets are £130 per person for a four-course dinner with champagne and paired wines. We’re only doing one seating so tickets are limited, the evening will begin at 7 pm and food will be served from 7.30 pm sharp. The charity raffle will take place at the end of the evening and live music will be throughout. We look forward to welcoming you for an unforgettable night, in aid of a great community cause.

Black Rock Charity Supper Menu

Canapés

NV Champagne Laurent Perrier, ‘La Cuvée’ Brut

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Burnt Orange Course

Charred Purple Artichokes
Tunisian Olives, Pomelo, Wild Garlic Zhug

2020 Falanghina del Sannio ‘Serrocielo’, Feudi di San Gregorio

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Salt Room Course

South Coast Sea Bass
Braised Fennel, Mussels, Lobster Bisque

2019 Dame Jeanne white’, St Guilhem le Désert, Bergerie du Capucin

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The Coal Shed Course

Himalayan Salt-aged Rib-eye,
Confit Duck Fat Potatoes, Asparagus, Morels

2014 Cabernet Sauvignon Merlot ‘Mácula’, Navarra, Tandem

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Salt Room Dessert

Madagascan Vanilla Meringue
Mandarin, White Chocolate Crémeux

2020 Rieslaner Auslese ‘Von 14 Zeilen’, Pfalz 37.5 cl, Weingut Weegmüller

Download the PDF here

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An artfully plated dish of vegetables on a bed of sauce
An artfully plated dish of vegetables on a bed of sauce
Meat cooking in a flame on a barbecue