On 28 August, the cliff-tops of Karma Kandara traded sunset cocktails for flour-dusted hands as Karma Secret Supper Club edition no. 19 durum-rolls into life!
Hosted by group Exec Chef Joseph Antonisek, the evening takes its cue from Al Dente As FCK* – the cult cookbook by Italian duo Bruna & Emanuele, born during lockdown in the Netherlands when homesick instinct met necessity. What began as survival pasta became a manifesto for doing things properly.
The night opens in Sarang Lounge with Venetian wines and cicchetti – small, punchy bites designed for conversation – before Antonisek leads a live pasta demonstration. Guests roll dough, pinch fagottini, stuff anolini: tactile, rhythmic, faintly meditative.
Then it’s down to di Mare for a five-course degustation that traverses Italy by way of Bali. Expect black chicken anolini in restorative brodo, chewy bigoli slicked with anchovy and pine nuts, pumpkin fagottini glossed in sage butter, and a richly layered lasagna verde that nods to medieval excess. Hazelnut mascarpone semifreddo closes the curtain.
Food only or with wine pairings, either way, this is pasta with intent. Twenty seats. Come hungry.
