THE CLIENT
Scape 100
THE BRIEF
Scape 100 called for a menu that honoured the moment – a celebration of industry leaders whose work has shaped the field. Set within an art gallery with an existing exhibition, the context invited something with a lighter, more playful hand.
CONCEPT
Grounded in the significance of the occasion, yet responsive to the spatial language of the gallery, the experience was designed to feel both elevated and unexpected.
EXPERIENCE
The result was a series of interactive and memorable food moments: a caviar and hot dog trolley, oversized sourdough crisps broken by hand with hammers and paired with Klein River Gruberg and a slice-it-yourself salami station that quickly became a guest favourite.
Further elements included a participatory cake, a melon and salt table and custom-flavoured salts for popcorn – pickle, banoffee, and biltong. The experience was rounded out with jelly shots and sherbet & lollipops, adding a nostalgic, playful layer.
APPROACH
This is how we practise food design: considering not only what is served, but why it exists in that moment. Each element responds to the people, the place, and the purpose, creating an experience where food becomes part of a larger narrative, shaped by context and designed to be felt as much as it is tasted.
TEAM:
In collaboration with Juwan Beyers Food Design
Jello shot tray by The Minimalist
Staffing: Hero Events
THE CLIENT
Scape 100
THE BRIEF
Scape 100 called for a menu that honoured the moment – a celebration of industry leaders whose work has shaped the field. Set within an art gallery with an existing exhibition, the context invited something with a lighter, more playful hand.
CONCEPT
Grounded in the significance of the occasion, yet responsive to the spatial language of the gallery, the experience was designed to feel both elevated and unexpected.
EXPERIENCE
The result was a series of interactive and memorable food moments: a caviar and hot dog trolley, oversized sourdough crisps broken by hand with hammers and paired with Klein River Gruberg and a slice-it-yourself salami station that quickly became a guest favourite.
Further elements included a participatory cake, a melon and salt table and custom-flavoured salts for popcorn – pickle, banoffee, and biltong. The experience was rounded out with jelly shots and sherbet & lollipops, adding a nostalgic, playful layer.
APPROACH
This is how we practise food design: considering not only what is served, but why it exists in that moment. Each element responds to the people, the place, and the purpose, creating an experience where food becomes part of a larger narrative, shaped by context and designed to be felt as much as it is tasted.
THE CLIENT
Scape 100
THE BRIEF
Scape 100 called for a menu that honoured the moment – a celebration of industry leaders whose work has shaped the field. Set within an art gallery with an existing exhibition, the context invited something with a lighter, more playful hand.
CONCEPT
Grounded in the significance of the occasion, yet responsive to the spatial language of the gallery, the experience was designed to feel both elevated and unexpected.
EXPERIENCE
The result was a series of interactive and memorable food moments: a caviar and hot dog trolley, oversized sourdough crisps broken by hand with hammers and paired with Klein River Gruberg and a slice-it-yourself salami station that quickly became a guest favourite.
Further elements included a participatory cake, a melon and salt table and custom-flavoured salts for popcorn – pickle, banoffee, and biltong. The experience was rounded out with jelly shots and sherbet & lollipops, adding a nostalgic, playful layer.
APPROACH
This is how we practise food design: considering not only what is served, but why it exists in that moment. Each element responds to the people, the place, and the purpose, creating an experience where food becomes part of a larger narrative, shaped by context and designed to be felt as much as it is tasted.
