Collaboration with artist Frankie Boyle
London, United Kingdom
Scallop Crudo
honeynut squash, black garlic, brown butter
This dish embodies the stark duality between the conscious and subconscious, the light and the dark, the inner self and outer self, the reflection and the refraction, the night and day of the circadian clock, all of which form the foundations of Boyle’s work. The delicate, white sweetness of the scallop contrasts the dark, complex flavor of the black garlic in a way that reflects on the early stages of self-discovery and our symbiotic connection to the natural world.
The interwoven honeynut squash adds texture and warmth, its vibrant, golden hues echoing the natural world’s organic rhythms. These shingles mimic the lines of movement of Biophilia, a nod to the journey inward, where we begin to grasp the connection between our conscious actions and our inner self.
Yuba Chou Farci
lobster, sunchoke consommé
A step deeper into self-awareness, this dish represents the reflected self, revealing truths through nature's lens. The sunchoke consommé is clarified to a crystal-like transparency, inviting introspection as the broth serves as a literal and symbolic mirror. Its surface gleams from the reflection Biophilia—life in its most vibrant, natural form—emphasizing the clarity that comes from connecting with the environment.
At the heart of the broth rests a delicate chou farci, wrapped in tender yuba, a material derived from tofu that mimics the soft, fibrous textures found in nature’s own protective layers replicating the wool that encases Biophilia. The choice of seasonal ingredients not only enhances the dish’s flavor but also reinforces the menu’s continuous dialogue with the natural world. This dish is a moment to pause, to observe, and to find oneself mirrored in the simplicity of earth's bounty.
Braised Beef
cauliflower purée, purple cabbage
A return to the hearth, this dish embodies the primal, tangible aspects of the self—the need to feed and to nurture. Slowly braised beef, rich and tender, honors the deep-rooted tradition of sharing sustenance, evoking the primal warmth of community. The process mirrors the slow evolution of self-awareness, a patient unfolding of layers.
The dish is crowned with a single circular leaf of purple cabbage, its texture and colorreminiscent of the mind and its complexity. Steamed and glazed in the beef’s cooking liquid, the cabbage leaf offers a final reflective layer, encapsulating the symbiotic relationship between body and mind, the tangible and the intangible - a grounding experience that resonates with the ancient act of feeding and connecting with others.
Soba Cha Poached Pear
honey vinegar, caramel, cream
A tribute to nature’s unaltered elegance, this dish reflects the fluidity and organic shapes found in the biological world. The pear, peeled and poached in sobacha, stands upright—its form untouched. Its simplicity symbolizes the unmanipulated design of nature, embodying its quiet perfection.
Beneath the pear, a collision of caramel and raw cream creates flowing, irregular patterns, mimicking the movement of Biophilia, reinforcing the fluidity of the natural world. Each element works in harmony to reflect the seamless design inherent in biology, inviting contemplation of the delicate, often unnoticed structures around us.
Curated by Stella Werther
Curated by Stella Werther