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About

Our supper club is an exclusive haven where each dining experience  transforms fine meals into extraordinary experiences.  Unique to our club, it is set within its own elegant member-only dining room capable of a variety of seating arrangements.  Our private dining room is located within the new Riverside Terrace boutique hotel, Hotel King David, our surroundings are elegant and relaxing.  HKD Supper Club will deliver unmatched dining offerings many of which are collaborations with the house chef Dominick Lee — the Executive Chef of Augustine’s, the restaurant located inside the hotel.  The experience will leave our members a feeling of attending grand dinner parties, including communal dining formats, from the roaring 1920’s New Orleans renaissance.   Each private dinner offering will include world renowned chefs, rising stars & hospitality masters, showcasing creative menus that reflect seasonality, creativity and a melding of cultures. 
 

The HKD Supper Club experience will be enhanced by a top tier wine program & hospitality. Our Membership Benefits will include exclusive dining experiences, culinary masterclasses, access to Hotel King David & Augustine’s, private wine and cigar storage and so much more. To learn more about our membership benefits, click below.

For diners eager to explore the joy of communal dining, our main table seats 20–22 guests and is available for reservations starting at $95 per person (plus tax and service charge). Whether you’re dining solo or sharing the experience with friends, come as you are and leave with memories worth savoring.

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About Fully Dressed
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Learn more about membership, the benefits and the exclusive access our members receive. 

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Browse our program of exclusive events featuring talented chefs and delectable and modern cuisine.

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From weddings to corporate events, we can tailor your celebration to fit your theme and budget.

"I was far more taken with Lee’s shrimp and grits, a usually predictable dish that he has utterly transformed, from the big, fat, heads-on shrimp to the lush brown-butter-and-rosemary sauce to the Texas heirloom grits that he toasts before cooking to give them a nutty flavor.”

Patricia Sharpe

Texas Monthly

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