Russian Supper Club: Four Courses, a Kazan of Plov & a Samovar
Event by Sole Mio Kitchen & Bar
This is a ticketed evening. A valid ticket is required for entry — have it ready on your phone when you arrive. SEATING — PLEASE READ BEFORE YOU BOOK This is a shared-table evening. Tables are pushed together into long communal ones, Russian zastolye style, and you will be seated alongside guests you don't know. Parties booked together are seated together, side by side — but not at a table of their own. If you're after a private table for two, this is not the night for it. Seats are assigned by us. Your seat is yours for the whole evening. TICKETS Tickets are non-refundable and cannot be exchanged for another date. They are transferable: if you can't make it, pass your ticket to a friend and let us know the name at The ticket covers all four courses. Beverages, vodka add-ons, tax and gratuity are not included and are settled at the table. ARRIVAL The first course goes out to the whole room at once, at the seating time shown above. Please arrive within fifteen minutes of it — we can't hold courses for late arrivals. DIETARY NEEDS Vegetarian and other dietary requirements are accommodated with at least 72 hours' notice — tell us when you book or call [PHONE]. We can't guarantee substitutions requested on the night. This menu contains pork, beef, dairy, egg, gluten and mushrooms. ALCOHOL Alcohol is served to guests 21 and over. Valid photo ID required. We reserve the right to refuse service. GUESTS UNDER 21 Guests of all ages are welcome and pay the same ticket price. DRESS Smart casual.
Alcohol purchases subject to applicable age restrictions and photo ID verification
License No: BEV6015138
Sun, Oct 25
5:00 PM
Sun, Nov 29
5:00 PM
One night only. Our Italian kitchen goes Russian. For one evening we push the tables together into long communal ones and set them the way a Russian table has always been set — a zastolye. You won't get a table for two. You'll get a seat at a long one, beside people you haven't met, with everything laid down the middle for everybody to reach. That is the whole point of the evening, and by the second course it stops feeling strange. It starts with zakuski — cold starters on dark rye that arrive all at once and stay put: roasted eggplant "caviar," salo with sharp mustard, Olivier, spicy morkovcha carrots, and cucumbers and green tomatoes pickled in our own kitchen. Nothing is portioned. You reach, you pass, you argue about which is best. Then borscht. Beets and beef simmered slow, finished with smetana and fresh dill. And if you want to do it properly — a shot of vodka straight from the freezer, before the first spoon. The main event comes out of a kazan: plov, rice cooked with beef, sweet carrot and toasted cumin, served from the cauldron at the table. Or beef stroganoff, seared in a cream and mushroom sauce over toasted buckwheat. We finish the way the evening should end. The samovar comes out and the tea keeps coming for as long as you care to sit — with Ptichye Moloko, the cloud-soft soufflé cake, spiced honey pryaniki, crisp sushki, and cherry preserves taken by the spoon. FOUR COURSES — $59 PER GUEST At the table, if you'd like: · A shot of ice-cold vodka with your borscht — $7 · House infusion flight: horseradish, cranberry, honey-pepper — $25 Seats are limited and this one is ticketed. Come hungry, come curious about your neighbours, and plan to stay a while. Vegetarian and other dietary needs are handled with advance notice — tell us when you book.
One night only. Our Italian kitchen goes Russian. For one evening we push the tables together into long communal ones and set them the way a Russian table has always been set — a zastolye. You won't get a table for two. You'll get a seat at a long one, beside people you haven't met, with everything laid down the middle for everybody to reach. That is the whole point of the evening, and by the second course it stops feeling strange. It starts with zakuski — cold starters on dark rye that arrive all at once and stay put: roasted eggplant "caviar," salo with sharp mustard, Olivier, spicy morkovcha carrots, and cucumbers and green tomatoes pickled in our own kitchen. Nothing is portioned. You reach, you pass, you argue about which is best. Then borscht. Beets and beef simmered slow, finished with smetana and fresh dill. And if you want to do it properly — a shot of vodka straight from the freezer, before the first spoon. The main event comes out of a kazan: plov, rice cooked with beef, sweet carrot and toasted cumin, served from the cauldron at the table. Or beef stroganoff, seared in a cream and mushroom sauce over toasted buckwheat. We finish the way the evening should end. The samovar comes out and the tea keeps coming for as long as you care to sit — with Ptichye Moloko, the cloud-soft soufflé cake, spiced honey pryaniki, crisp sushki, and cherry preserves taken by the spoon. FOUR COURSES — $59 PER GUEST At the table, if you'd like: · A shot of ice-cold vodka with your borscht — $7 · House infusion flight: horseradish, cranberry, honey-pepper — $25 Seats are limited and this one is ticketed. Come hungry, come curious about your neighbours, and plan to stay a while. Vegetarian and other dietary needs are handled with advance notice — tell us when you book.