Meta Creators Dinner
Design a future food menu for the Meta Creators Dinner
The starters were personalised 3D printed vegan schmear designs, based on questionnaires completed by guests before the event. Each guest received a URL version of their IRL 3D print.
The main course was a flexitarian dish with vegetables as the star and the meat as a side dish. The harissa-grilled cauliflower steak, caramelised cauliflower puree, smoked cep velouté and crispy kale was infused with rosemary smoke, served with a side of lamb noisette and lamb jus.
We intentionally designed dessert with overtly bitter notes – a fynbos soufflé with a juniper and grapefruit ice cream and grapefruit gin digestif. Guests could then sonically season their desserts to make it taste sweeter by listening to the soundtrack supplied.
Commissioned by Clockwork Media
Vegan schmear: Amma’s Creamery
Ugly gin: Pienaar & Son
Graphic design: Spook Design Co.
Meta Creators Dinner
Design a future food menu for the Meta Creators Dinner
The starters were personalised 3D printed vegan schmear designs, based on questionnaires completed by guests before the event. Each guest received a URL version of their IRL 3D print.
The main course was a flexitarian dish with vegetables as the star and the meat as a side dish. The harissa-grilled cauliflower steak, caramelised cauliflower puree, smoked cep velouté and crispy kale was infused with rosemary smoke, served with a side of lamb noisette and lamb jus.
We intentionally designed dessert with overtly bitter notes – a fynbos soufflé with a juniper and grapefruit ice cream and grapefruit gin digestif. Guests could then sonically season their desserts to make it taste sweeter by listening to the soundtrack supplied.
Meta Creators Dinner
Design a future food menu for the Meta Creators Dinner
The starters were personalised 3D printed vegan schmear designs, based on questionnaires completed by guests before the event. Each guest received a URL version of their IRL 3D print.
The main course was a flexitarian dish with vegetables as the star and the meat as a side dish. The harissa-grilled cauliflower steak, caramelised cauliflower puree, smoked cep velouté and crispy kale was infused with rosemary smoke, served with a side of lamb noisette and lamb jus.
We intentionally designed dessert with overtly bitter notes – a fynbos soufflé with a juniper and grapefruit ice cream and grapefruit gin digestif. Guests could then sonically season their desserts to make it taste sweeter by listening to the soundtrack supplied.
