KANTINE - Léo x Zosia

KANTINE.

Where Polish heritage intertwines with reimagined French family recipes, this supper club is a vibrant collaboration between Léonie and Zosia—two passionate chefs bringing bold flavors to life around a shared table.

With a homestyle charm and modern flair, the evening celebrates the nostalgic comfort of traditional French cuisine, elevated by the hearty, soulful touches of Polish culinary traditions. It’s an experience that feels like home, yet delightfully unexpected—a harmonious blend of food, conversation, and shared memories.

Hosted in partnership with Magenta House, the menu will feature simple yet refined dishes thoughtfully paired with NON® beverages and 'home' inspired drinks for a truly immersive experience. We invite you to join us at this elevated Cantine evening.

ABOUT

WHEN: Friday, the 24th of January

TIME: from 7pm to 10pm

WHERE: Magenta House, SYDNEY

PRICE: 160$AUD / person

INCLUDES

- 5-courses vegetarian menu

- NON® pairing 

- Apéritif drinks "from home" 

- Unique location 

- DJ & Vibes

YOUR HOSTS

🥣Zosia Cooks is run by Zosia Orkisz (@zosiacooks), a Le Cordon Bleu graduate. She is a Brisbane ‘Supper Club veteran’ who recently moved to Sydney where she stages dining experience projects inspired by her heritage and travels. 

🥣Léonie Bouchet (@_leoniebouchet) is a culinary artist born and raised in France, currently based in Melbourne. Her practice is vegetarian and her creations are conscious, seasonal, creative and always served in abundance. Leonie offers private dining, as well as dinner experiences in through her project Racine.

🥣Magenta House (@magentahouse.redfern) is a gathering and circular learning space that fuses art, food cultures, design and communal synergies. Based in a re-envisioned Redfern home, Magenta comes alive through talks, workshops, feeds, soirées, shop and alibrary.

MENU

Young beetroot soup w/ yoghurt and kefir base, fresh herbs, radish, cucumber, egg.
Golabki Polish cabbage rolls with French Choux Farci (vegetarian version w/ buckwheat and mushroom consomme)
Crepes Suzette w/ poppy seed fromage blanc, vodka-poached plums
Champagne and strawberry/rhubarb compote & vodka
Traditional French and Polish snacks
Plus more surprises!

TO BOOK

On Humanitix or

Email and Transfer at bonjour@racineagency.com