The dinners, which took place in Cape Town on Tuesday 23 and Thursday 25 January, follows on Studio H’s speculative water project S/Zout, which imagines the future of food if the water used for agriculture is sea water.
The menu was equally driven by ingredients and process and included menu items like fried ostrich egg, strawberry camel milk ice cream and carrot fruit loops. Paired with this was water wise beverages, such as waterless cocktails, created in collaboration with The The Botanist Gin, and beer brewed with sea water.
The venue was sponsored by Future Cape Town & Urban Lime
Photo credit: Johno Mellish