Matt and Cat\'s Isle of Wight Eating Out Guide

Matt and Cat’s Dining Club organises occasional events at venues we like across the Island. When we do, you’ll find details and a link to buy tickets right here on this page.

Quay Arts

Twelve Course Illustrated Degustation

Warmed IW Blue cheese, fig, pickled wild mushroom, mushroom paper, jerusalem artichoke puree

Chef David Holley

Illustrator Lilly Louise Allen

Friday 5th October / 7pm / £50 ticket

Tickets and more info

With one course for each month of the year, showcasing local ingredients wherever possible, this will be a gastronomical treat. The menu will be in pictorial form courtesy of local artist Lilly Louise Allen whose mouth-watering food illustrations are on the walls of the Quay Cafe right now.

There will be a free raffle to win one of three amazing prizes: an original illustration, dinner at home cooked by David Holley, and a hamper of local produce.

Tickets are £50 per head, please book online or call the Quay box office on 01983 822490. Tickets must be purchased by Monday 1st October.

Tables will need to be reserved separately – if you wish to sit with other people attending the event, then please call 01983 822490 to book your table.


12 Course Degustation/Tasting Menu “Taste the Art”

May (Warm) Nettle Tea, edible flower, nettle,

June – (Cold) (IW Garlic) Cucumber granita, asparagus, fennel on a pickled kohlrabi disc, smoked garlic mayonnaise

July – (Cold) Strawberry salad, rocket & lambs leaf, compressed strawberry, burnt spring onion powder, whipped feta, mint

August – (Cold) (IW Tomato Stall) Gazpacho soup, oak-smoked tomato, oak-smoked tomato puree, micro-basil, toasted bread

September – (Cold) (IW Crab) Picked white crab, avocado puree, grapefruit jelly, brown crab mayonnaise, grapefruit segment

October – (Warm) (IW Cheese & Mushroom) Warmed blue cheese, fig, pickled wild mushroom, mushroom paper, jerusalem artichoke puree

November – (Warm) Heritage squash with squash puree and fine diced vegetables

December – (Hot)(IW Game) Game pie topped with cranberry, parsnip puree, Brussels leaf, heritage carrots, port jus

January – (Hot)(IW Beef) Beef cheek, celeriac puree, pickled apple, beetroot

February – (Hot)(IW Rhubarb) Rhubarb, crumble, milk sorbet

March – (Warm) Buckwheat pancakes, banana & orange sauce

April (Cold) Chocolate eggshell, chocolate hazelnut mousse, malt cream


Vegetarian and vegan – you’ll notice that the majority of the courses are veggie or vegan anyway, but please make any dietary preferences known at the time of booking. You won’t go hungry!



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Dining Club Cards

The dining club card scheme is no longer active. If your card is in date it will be honoured until it expires. Thanks for joining in, and watch this page for details of events instead.

Want to know more, or get in touch? Contact Matt and Cat