Showcasing Music, Cinema, Short Films, Live music, Food, Wine, and everything in between, we're bound to contaminate East London with the richness and diversity of Portuguese Creativity.

  • The Goa SupperClub Experience

    • Supperclub
    • Friday 4th July 2014
    • The Portuguese Conspiracy Delicatessen
    • 7:30 pm
    The Portuguese Supper Club returns to the Conspiracy's headquarters in Dalston, and this time we're travelling not to Portugal, but all the way to Goa to explore the exquisite mixture of European and Asian flavours! An exotic Eurasian night at the Delicatessen guided by the spicy hand of Chef Kei de Freitas.
  • Goa Supperclub - The Portuguese Conspiracy   “In my culture, food is what connects people and is all about sharing, it’s present in all occasions” Kei de Freitas


    Cocktail “Portonic” A delightfully refreshing cocktail with Portuguese White Port, tonic and mint.

    Spiced cheese Skewers.
    “Mum’s” Eurasian potatoes, salad , Grilled cheese Skewers with spices. Cheese Skewers - The Portuguese Conspiracy

    Main Course

    Kei’s Style Eurasian soya Rendang
    Cooked with lemon grass, cinnamon, star anise, etc in coconut milk and served with Fragrant Rice. rendang - the portuguese conspiracy


    Kei’s Family Dessert Surprise- Eggs, almonds, almond wine and chocolate… Dessert Goa -  the portuguese conspiracy

    Wine pairing
    In addition to the delicious welcome PortTonic cocktail, we’ll be pairing Kei’s faboulous food with the finest Portuguese wines: One glass of fresh Alvarinho (Vinho Verde) with the spiced cheese skewers, one glass of Vadio’s fragrant 2009 Red (Bairrada) or alternatively the white Lasso 2010 ( Lisbon region). For the grand finale, a chilled Tawny Port (Niepoort) to match the almonds and chocolate based dessert. If you’re not a wine lover, or for some reason you prefer to enjoy your food without any wines, just choose the no-Booze ticket option when buying your ticket (we have delicious teas and juices as well :-).

    The Eurasian Cuisine
    Four centuries ago, the Portuguese went to Goa, Malacca and Macau and they had to devise find alternatives that could substitue some of the original ingredients of their cuisine. Instead of Portuguese chouriço, they would use Chinese sausage, instead of cream they would use coconut milk, and so forth. 

For the Eurasian people, Western food was too bland, so they added ingredients such as lemon grass, kaffir lime and ginger, whilst at the same time, still incorporating the Portuguese ingredients like vinegar and mustard. They made it different from the Portuguese or Asian cuisine – they made it Eurasian cuisine, which you can now find in Macau, Goa, Malacca, Singapore and East Timor, and now at the Portuguese Conspiracy Delicatessen

    Chef Kei de Freitas
    Kei has spent many years adapting his traditional cuisine into exquisite vegetarian dishes, always thriving to innovate whilst keeping a close eye on the his Portuguese and Eurasian background. All of Kei’s food is freshly cooked from scratch and served in the traditional Portuguese and Eurasian way, where you share with everyone at the table. When you leave you won’t feel like you’ve just had dinner – you’ll feel like you have just made new friends.

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