Many times I have found myself harboring some of the most special finds I come across, for the sake of holding them dear to their community. Occasionally, the time strikes when I’m confident that the people involved with those gems will maintain the integrity of the brand, and my sharing their story will only drive them to even greater success. This happens to be one of those moments.
Celtic Seafare Supper Club is initiated every Friday evening beginning at 5:30 PM, until the last reservation spot at 8:00 PM. It’s located at 2001 W Hwy 290 in Dripping Springs, just a short drive from the city limits of Austin.
Four courses of a well thought epicurean feast are presented to each of the 24 reserved guests. Host Sebastien Caillabet and each of his kitchen and front of house team members add their own unique touch of charm and finesse to each plate that is brought to the table at Celtic Seafare Supper Club.
Prepare yourself for well-to-do portions that prove true to no skimping on ingredients or time spent. Although the portions are sized “bigger for country expectations” according to Chef Sebastien, do not overlook the subtleties exhibited in this unpretentious kitchen.
If you plan just right, be sure to request a reservation at the community table. You will meet a handful of the locals, most of whom happen to bring their stories along for dinner. With each course, you’ll be introduced to an array of flavors that will inspire your palette. You’ll also gain an understanding of Sebastien’s peppered kitchen stories, which boast a long lineage of chefs and restaurateurs.
Sebastien makes great use of his original recipe smoked salmon in many of the recipes he prepares for his guests. Incorporating fresh produce, along with locally sourced meats and cheeses, the Supper Club menu is created based solely on purchases available at the weekly farmers’ market and kitchen ingenuity of the Celtic Seafare team.
Although the menu changes weekly, here’s a quick rundown of my experience at the community table:
Starters: your choice of…
- Smoked salmon quiche with leek, asparagus paired with a blue cheese and butter leaf salad
- Potato salad with French green beans, mission figs, goat feta and pancetta with champagne honey vinaigrette
Entrees: your choice of…
- Smoked salmon spaghetti carbonara with red onion, garlic, bacon, and fontina parmesan cream sauce – an unexpectedly bright spin on a traditional carbonara, incorporating the house smoked salmon along with a summer fresh green pea and, as last minute treat, pan fried pork belly
- Pasture raised half chicken, slow cooked then pan roasted with Herbs de Provence, garlic and lemon, with a side of sautéed market vegetables – on this particular night this dish was sous vide, which produced an unbelievably juicy portion of bone on herbed chicken
Sweets: your choice of…
- Duo of white and dark chocolate mousse with Grand Marnier and hazelnut crust
- New York cheesecake with compressed balsamic strawberries
Today at the Celtic Seafare Supper Club, you will dine for only $39 per person and experience an exclusive and beautifully plated four course meal, by reservation only. The country sized portions will fulfill your weekend expectations. Guests are invited to bring their own beer or wine.
Celtic Seafare and its smoked salmon trademark are founded on behalf of Sebastien’s upbringing in his father’s French restaurant, where a traditional smoked salmon recipe remained a staple of the menu. After years of restaurant experience through France and Ireland, he eventually settled into Austin in 2011, where he singlehandedly introduced the hand smoked filets of sustainably sourced Atlantic salmon. And so, Celtic Seafare was born.
Sebastien and his wife Stephanie have embraced their community and continue to offer the Irish smoked salmon delicacy, which has become a well known staple amongst their loyal customers, which include many Scottish, Irish and English residents who frequent the local spot for a delicious reminder of home.
Does Celtic Seafare’s elaborate dinner for only $39 have your curiosity piqued?