Tallberg created a seafood menu for a 65-seat restaurant at Wonderfruit, an annual arts festival celebrating creativity, music and nature in Chonburi, Thailand. Tallberg’s ‘Stay Wild’ dinner followed Wonderfruit's garden-to-table philosophy, delighting festival-goers with dishes made from farm-fresh ingredients, wild crustaceans and forest plants. The menu featured delicacies like 'Purple Haze' crab with saffron mayonnaise and pomelo, grilled queen scallops with curry mushroom mousseline and sea bass with eleven flower bouquet and 'jus de vagina'. A five-wild-shroom risotto with chaga and reishi cappuccino folowed – all paired with perfect wine matches.
Central to the dining experience was the art of foraging, with each dish curated to showcase a connection to nature.A seafood menu for a 65-seat restaurant at Wonderfruit, an annual gathering celebrating art, music, and nature in Chonburi, Thailand. Tallberg’s "Stay Wild" dinner followed a Wonderfruit's garden-to-table philosophy, delighting festival-goers with dishes made from farm-fresh ingredients, wild crustacean and -forest plants. The menu featured delicacies like 'Purple Haze', crab with saffron mayonnaise and pomelo, grilled queen scallops with curry mushroom mousseline as well as sea bass with eleven flower bouquet and 'jus de vagina', five-wild-shroom risotto, chaga and reishi cappuccino – all paired with perfect wine matches. Central to the dining experience was the art of foraging, with each dish curated to showcase a connection to nature.
PHOTOS: Wonderfruit, Jane Kamonsawedkun