V&A Dundee
Food and Drink

Rhumba Sunset Sessions

Past event Friday 30 September 2022
  • Date

    Friday 30 September

  • Time

  • Location

    Tatha Bar and Kitchen

  • Free

Following the success of last summer’s Friday Night Fever late openings, we’re thrilled to be bringing you some more sizzling summer sounds from The Rhumba Club in Tatha Bar & Kitchen this year!

Friday 22 July - Tom Simpson
Friday 26 August - Raymond Jamieson/Danny Walsh/Alan Livie/Dean Boogie
Friday 30 September - Going Back To Our Roots


This month's Sunset Session will see Going Back To Our Roots DJs, Craig Thomson and Danny Walsh grace the decks. Both have a love of Old Skool classics, but like all good DJs, delve deeper to drop some hidden house anthems and forgotten favourites.

Going Back To Our Roots was founded in 2008 as an Old Skool night for people yearning for more house nights like ones they had experienced in the '80s and '90s, before becoming a true movement in Dundee's club scene throughout the 2010's and into the present day!

Craig Thomson started off behind the decks in 1992, playing across Scotland with residencies at Shake Yer Bones, Smooch, …ish! , The Kentucky Club, GBTOR & Korova Conspiracy, plus guesting at The Rhumba Club, Burger Queen and All Good over the years.

Danny Walsh, fresh from last month's sensational Sunset Session, is back to drop some of his favourite Old Skool and house classics with Craig, guaranteed to be loved by both the GBTOR and The Rhumba Club crowd!

So, get your dancing shoes on and join us in Tatha for bar snacks and drinks, and have a little boogie along at this summer's Rhumba Sunset Sessions!

SAMPLE BAR SNACK MENU
£6.50 each or 3 for £16.00

ROAST AUBERGINE
Sweet miso sesame sauce, chilli, spring onion, coriander (vg)

MINI ONION BHAJIS
Chip shop chilli sauce, raita (vg)

VEGGIE HAGGIS CROSTINI
Crowdie, dressed tomato salad (v)

KILN ROAST MACKEREL PATE
Crispy capers, pea shoots, sourdough toast

SMOKED HADDOCK CROQUETTES
Anster cheddar, creamed leeks, horseradish mayonnaise

BLACK PUDDING SCOTCH DUCK EGG
Homemade broon sauce

PULLED PORK BAO BUN
Pickled slaw, sriracha mayo, sesame

BAKED MORANGIE BRIE (FOR SHARING) £14.50
Crisp rosemary, whisky-soaked golden raisins, Scottish heather honey, garlic toasts

Food served 18.00 to 20.30. Drinks and dancing 18.00 to 23.00 – when booking, please let us know if you plan to have food or just drinks.

Booking not essential but recommended.

To book your table click here, email V&A@heritageportfolio.co.uk or call our reservations team on 01382 411633!

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