The House of Gastrophonic is an entertainment brand dedicated to designing and producing next-level experiential dining events that redefine the way food, drink, music and visuals are experienced and enjoyed.
We aim to inspire and foster a deeper understanding and appreciation of taste, flavour, sound and colour by using the naturally occurring frequencies in our musical soundscapes, lighting design and visual projections to pair with, to enhance and to define flavours of exquisite cuisine and delicious drinks.
We are proud to work with the very best chefs, leading drinks experts, the most talented musicians, visual conceptualists and creative event production professionals to create and produce sensory-immersive dining experiences that delight and inspire.
Hear : Taste : See : Sense
For further information on the House of Gastrophonic please contact us here
• Unexpected Connections •
• The AROMAetum •
• Harmonics •
• Sunrise •
• Terra Mundo •
Our award-winning cocktail and canapé fully immersive experience UNEXPECTED CONNECTIONS is a sensory kaleidoscope embracing the full spectrum of taste, sound and colour frequencies. Premiered for the TED talks’ TEDMED annual gala reception at the Smithsonian Institute National Air & Space Museum in Washington DC, UNEXPECTED CONNECTIONS is the winner of the Young British Foodie Award for Best Experiential Event Concept.
Our UK host venue for UNEXPECTED CONNECTIONS is The Magazine restaurant at the Serpentine Sackler Gallery in Kensington Gardens, London. The Magazine features a flowing roofline with soaring columns, arches and stunning glass walls. Designed by the late celebrated architect Zaha Hadid it is an exciting, inspiring, yet serene space uniting food, art and design.
The UNEXPECTED CONNECTIONS ‘World Class Menu’ features stunning cocktails designed by Aidan Bowie (Dandelyan, Imbibe ‘Hot Stuff’ Personality of the Year 2017, UK winner Diageo World Class 2016). The cocktails are perfectly paired with a seasonal selection of delicious canapés showcasing a deep love of European cuisine from Magazine’s Head Chef Emmanuel Eger (Dorchester Grill, Restaurant Die Leiter) and Sous Chef Felix Weber (Alain Ducasse at The Plaza Athénée, Sketch, Pollen Street Social).
Read what food and culture magazine Root + Bone have to say about Unexpected Connections here.
UNEXPECTED CONNECTIONS SAMPLE MENUS
WORLD CLASS MENU
crunch
THE KEY OF C MAJOR IN GREEN
‘Crunch’ is tuned to the human body’s resonant frequencies and opens the ears and sharpens the senses with mid-range flavour notes paired with corresponding visual and sonic frequencies and rhythmic tempos from where the ‘UNEXPECTED CONNECTIONS’ journey begins.
Tanqueray TEN - Pea - Lime - Anise
paired with
- Garden Pea, Anise and Juniper
- Avocado, Fennel Pollen & Compressed Pea
- Young Goats’ Cheese, Pea and Anise
smoke
DEEP RHYTHMS IN RED
‘Smoke’ takes us to a deep atmosphere where strong, rich and earthy flavours combine with low sub-bass sonic frequencies, rasping brass and warm, wooden marimba patterns and deep red lighting bordering on infra-red creating a complex and substantive course.
Johnnie Walker Gold Reserve - Miso - Frankincense - Smoked Banana
paired with
- Dry Aged Beef Tartare, Smoked Beetroot & Tarragon
- Smoked Guinea Fowl, Saikyo Miso & Banana
- BBQ Chicken, Honey & Johnnie Walker Gold
salt
STACCATO MELODIES IN GOLD
‘Salt’ is an essential ingredient of life and a natural mood elevating substance bringing a clean, pure and fresh atmosphere. Jazzy finger clicks give way to a celebratory mariachi accordion and flamenco influenced soundtrack with golden and yellow lighting reflecting the elevated mood.
Don Julio Blanco - Chilli - Clementine - Tumeric Honey
paired with
- Don Julio Blanco, Cured Salmon, Tumeric & Lime
- Seabass Ceviche, Jalapeño and Ginger
- Citrus Cured Halibut, Clementine & Chilli
citrus
AMBIENT CRESCENDOS IN INDIGO
‘Citrus’ explores the delicate balance between the high notes of citrus and sweetness. High bright flavour notes pair with sparkling cymbals and bells touching on the highest sonic frequencies enhanced by purple and indigo lighting at the highest end of the visible spectrum.
Ketel One Citron - Lime - Hopped Vermouth - Green Mango
paired with
- Ivoire Chocolate, Brown Butter Financier & Pomelo
- Crystallised Chocolate, Passionfruit & Lime
- Lemon Curd, Sorrel and Meringue
SUPERFOOD MENU
crunch
THE KEY OF C MAJOR IN GREEN
Jasmine Tea Margarita with quince foam and pomegranate seeds
paired with
- Green Shiso, Granny Smith Apple and Shanso Pepper
- Avocado, Crispy Yoghurt and Hoary Basil
- Cucumber, Dill and Ocean Herbs
smoke
DEEP RHYTHMS IN RED
Beetroot Daiquiri with espresso and red wine
paired with
- Smoked Dry Aged Beef Tartare, Truffle and Raspberry
- Scottish Roe Deer, Hendricks Gin and Blackcurrant
- Smoked Mackerel, Cucumber and Cottage Cheese
salt
STACCATO MELODIES IN GOLD
Pineapple and Mint Julep with barley miso
paired with
- Sea Bass Ceviche, Pineapple and Lime Salt
- Young Goats Curd, Golden Raisins and Mint
- Dorset Crab, Mango and Macadamia
citrus
AMBIENT CRESCENDOS IN INDIGO
Herbaceous Lemon Fizz of lemon infused vodka, wine and prosecco
paired with
- Pomelo, Fromage Blanc and Lemon Balm
- Tahitian Vanilla, Amalfi Lemon and Almond
- Yuzu, Pistachio and Meringue
