Boldly indulgent and creatively decadent - BASTARDA and Kaizen House
Chef Elizabeth Haigh’s Kaizen House has joined forces with BASTARDA, the new concept founded by Sommelier Honey Spencer that creates a series of unique and intelligent collaborations between innovators and tastemakers to push the boundaries this festive season. Each evening guests will encounter a rare Christmas feast of dishes created by Elizabeth, paired with a list of ‘suitcase wines’ plucked from across the world by Honey.
Highlights will include Buttermilk Fried Chicken and Caviar, Duck Duck Goose (pigeon, duck and goose pithivier with coffee roasted carrots and smoked XO sprout tops) and, Xmas Kaya S'mores (coconut marshmallow, kaya jam, cinnamon biscuit). While Honey will delve into her personal repertoire (her ‘suitcase’) of tiny batches from prolific winemakers, super rare vintages, and hard to find natural wonders. Honey’s pairings reinforce the heart of BASTARDA in which responsible agriculture is at the core. Expect natural wines in all of their guises all intended to reflect the rarity and uniqueness of this collaboration.
Elizabeth: "I'm so excited about this upcoming collaboration. I've been a big admirer of Honey's work for a long time, and I absolutely love every wine recommendation she brings, so I know we are in for a treat with the wine pairings for our menu. I've created the menu to represent the ultimate Christmas feast that's indulgent and fun like the evening will be."
Join us for a very intimate salon-style dinner of just 25 guests, to welcome the festive season in with both style and irreverence.