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Bastarda x Elizabeth Allen Supperclub

Chef Elizabeth Haigh (who helped win Hackney restaurant Pidgin its Michelin star in 2016) is collaborating with Noma Mexico’s sommelier Honey Spencer for early Christmas celebrations. Described as a 'boldly indulgent and creatively decadent” coming together of Haigh’s Kaizen House brand and Spencer’s recently formed collaborative wine initiative, Bastarda’ (Eater 2018), the menu will include “Duck duck goose” (pigeon, duck and goose pithivier (pie) with coffee roasted carrots and smoked XO sprout tops) and, “xmas kaya s’mores” (coconut marshmallow, kaya jam, and cinnamon biscuit). The evening will include a five-course paired dinner, plus an arrival drink.

Just 30 spaces are available each night with tickets — priced at £125 each (plus booking fee) — scheduled to go live on Monday 29 October. The evenings will start at 6.30pm with a 7pm sit down. For full and further menu details, check out both @bastardaldn and@kaizenldn.