“WE FERMENT THE REST”

Water Meter Assembly




A five course vegan dinner event celebrating the beauty of bacteria. Curated in collaboration with Gruel Club, a Melbourne/Naarm-based experimental supper club.

MENU
DRINK

  1. leftover whey, apple leaf, fermented berry
START

  1. Chinese doughnut
  2. soy curd, slow-braised jackfruit, spiced chickpea, spring onion oil

MID

  1. fried macaroni, pumpkin, burnt orange cream, mealworm furikake
  2. charred cactus, chickpea sprouts, mung bean miso, celery vinegar
  3. roasted cabbage, radicchio kimchi, coffee, rose jam, outer leaves jus

FINISH

  1. banana cream, sunflower seed miso, strawberry gum, corn jelly, meringue
Credits:
Ceramics: @jiajiajichen
Seaweed Bio Plastic Mats: @frenchjessie
Photos: @jeanninetan_