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Klose & Soan X Renegade London Winery winter feast

  • 22/11/2017 to 23/11/2017
  • £35

Klose & Soan team up with Renegade London Winery for their second feast filled fiesta - this time with a winter twist!

Information

Address
Renegade London Wine, Arch 12, Gales Gardens, London, E2 0EJ
Dates
22/11/2017 to 23/11/2017
Opening Times
19.30-00.30
Price
£35

About

After two sold-out successful nights in September, Klose and Soan have two more very special dinner nights coming up in collaboration with Renegade London Winery in Bethnal Green. Renegade London Winery process, age, bottle & label their own wines using grapes sourced from across England & Europe, in their unique East London space.

Expect eclectic and comforting food, designed to complement these special wines and invoke the winter months.

The menu takes inspiration from the city we live in with the wide diversity of cultures. There is no rigid formula or strict food dogma, for Klose and Soan food should just be vibrant and full of flavour. They will be cooking over charcoal, smoking, fermenting & foraging their ingredients to give you as personal an experience of our London as they can.

They also believe in the idea of 'breaking bread' and of sharing platters at their events, this convivial setting makes their pop up evenings something different. 

Renegade winery is in a railway arch in Bethnal Green and is London's only public working tap room. Join the teams to eat and drink among the barrels! 

House Rules: Arrive at 19.30 for an 20.00 seating. Food will be served on long banqueting tables for people to share so be prepared to meet and make new friends! If you would like to be seated with friends who have booked separately for the evening, let the team know when booking. Also, dietary requirements need to be shared prior to your arrival.

Menu

Rado close's sourdough bread & butter 

Starters to share:
Pheasant Brodo, ricotta gnudi & dandelion
Or
Cep broth, ricotta gnudi & dandelion (v)
Cured bream, fermented horseradish, quince, creme fraiche & dill
Or
Raw golden beetroot, fermented horseradish, quince, creme friache & dill (v)
Jerusalem artichoke, hazelnuts, bitter leaves, pear & stitchleton (v)

Mains:
Handmade smoked pheasant sausage, white beans, roast pumpkin, sauerkraut & cider mustard
Or
Roast crown prince pumpkin, white beans, sauerkraut & Baron Bigod (v)

Dessert:
Steamed apple sponge, roast chestnut creme anglaise & apple brandy raisins