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Sunday 24 June 2012

CHOP POP-UP RESTAURANT

CHOP pop-up restaurant ran for two months and seated 12 guests at a time. We served a 5-course menu: potato crisps with biltong and quail eggs with craft beer; sheep's brain ravioli with burnt sage butter; Angus beef steak with wood-smoked potatoes, laminated paper salad and homemade chilli sauce; glow-in-the-dark vodka jellies; flaming dulce de leche pancake stacks and witblits with coffee and condensed milk. The decor included paper-covered furniture and a live-streamed projection of the Niagara falls.



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