This dining event marked the beginning of a collaboration between myself and artist Kaye Winwood.
After considering the shared research interests of each of our practices, we decided to test the sensual, tactile, intimate and communal aspects of my work with an adventurous audience who engaged with the objects in relation to food to evoke different experiences and
Kaye constructed the menu inspired by my work:
Honeypot
Gin, honey, thyme
Pennylick
Cured salmon or watermelon (v), tartare, avocado, raspberry, caviar
Caviar
Hot smoked mackerel/white bean croquette, wasabi, caviar
Fingered and Tongued
Oyster or shiitake (v), cauliflower, oyster leaves, tapioca, pickled cucumber
Drink: Salty Kiss
Slut Red Tomatoes
Tomato, sesame, caramel
Cupped Hands
Tomato, chorizo or pepper (v), chilli, dashi
Drink: Bloody Mary
After Dark
Lamb or onion (v), bean, aubergine, octopus, quinoa, trompettes de mort, ash
Drink: Malbec
Mirror. Crumbs. Powder. Perfume
Gold, cherry, dark chocolate, kirsch, cacao, crumbs, raspberry, perfumes
Drink: Beavertown ‘Smog Rocket’
Tobacco Kiss
Tobacco, coffee, smoke
