The Social Act #15

The Social Act is our way of challenging and interpreting the tradition of modern cooking. By looking at and collaborating with other creatives, it is our ambition to reintroduce the guest as a participant of the meal and consequently restore the social space of the meal.

 

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This time we went high and low at the same time, introducing our new look at the way we prensent and think food. High refers to craft, luxury and attention to detail whereas low is all about honest cooking and great quality produce. We also messed about with Frej, Indra, chaac and their weather god friends and made it rain, creating a warm welcoming social space as our guests joined us for dinner. Next up (TSA #16) is in February 17’

 

– please book your ticket here #seeyousoon

 

 

The menu
Rainy welcome by Royal Ø with bacon pops
World’s best croutons 2.0 and homemade fresh cheese in black and white
A glass of Champagne
Oyster mushrooms grown in coffee grounds D.I.Y with lightly poached Venø Oysters
Self-service trolley full of drinks
Tart of creamed mushrooms with mushroom boullion
‘Hygge’ at the bonfire, twisted bread, sausages and rosehip ketchup
A pot full of butter cooked pumpkin and a wafer topped with caviar
Beef pastrami with vinaigrette of aged fat and pickled mustard seeds. Popcorn grits
Epilogue by Prolog Coffee Bar. Nano Chala beans and craftsmanship
Sweet chaud-froid and printed Latte Art
Goodbye at the KOMBO Döner Shop counter. 2GO session

 

Photos by Kasper Ponker
Video by Tim Panduro