#174
NEXT LEVEL STUFF
14 Jul 2015 By Xin Hui Helder-Eng
You can always trust the Artesian crew to come up with a show stopping new cocktail menu. What direction it will take though is anybody’s guess. This year they’ve gone for Surrealism.
You can always trust the Artesian crew to come up with a show stopping new cocktail menu. What direction it will take though is anybody’s guess. This year they’ve gone for Surrealism. And as you can imagine, in the bright and brilliant, some might say bordering on bonkers minds of Alex Kratena and Simone Caporale, it’s something unique, something very special.
“We liked the idea of surrealism, it has so much potential,” says Alex two weeks before the menu launches and Instagram invariably goes into meltdown. “We wanted a theme that gave us enough creative freedom and as nothing has to be logical with surrealism, that really excited us.”
Salvador Dalí’s Cookbook Les Diners De Gala was an invaluable reference point. “We clubbed together to buy it, it wasn’t cheap and we didn’t really think we could justify the cost with the hotel!” laughs Alex. That’s as maybe, but as far as inspiration for their menu goes, it was priceless. “Dalí used to throw spectacularly lavish dinners featuring elaborate dishes like lambs brains with avocado and tequila,” he continues. “The book contains the recipes as well as Dali’s drawings – the only thing they screwed up were the drinks. We were surprised that it contained cocktails at all, but they were very basic. So we’ve devised a menu where the liquid plays against the rules. We’ve taken all the surrealist symbols and created surrealist flavours, flavours that don’t exist.”
Read more at The Cocktail Lovers
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