Recipes can be found on the Smoke & Vapour Recipes page
Smoked potato skins
Fried potato skins, apple wood
Smoked eggs
Quail eggs in shells
herbal mayonnaise and smoked salt
Peppers in granular dust
Charred indoor peppers, smoked tomato mustard, dukkah crust and popping sugar
Nutty crackling and steamed orange syrup
Pistacho and egg white bread with orange carrot reduction
Effervescent drinks
On Pète la Soif
Sparkling water, smoked ice
Smoky mate tea, ginger, lemon, agave syrup
With a selection of crispy sounds
Cedar smoke
Atlas Cedar incense
Cobblestones in fragrant steam
Cobblestones, essential oils of rosemary and cedar
Herbal water
Purified water, sage and mint flower water, lemon juice
Algal reminiscences from forest and sea
Steamed rice variations, dulse, Icelandic moss, truffle oil, Piran fleur de sel, samphire and Australian bush tomato, matcha tea
Smoked mussel consommé
Smoked mussels, La Chouffe, blue onions
With silence and sound from the source
Tea sorbet
Melissa, verbena, lemon, honey
Steamed garden
Steamed root vegetables, woody butter emulsion, edible soil
Beetroot cocktail
Quark dumpling with smoked tomato jam
Russian quark and semolina dumpling, sour cream
Smoked tomatoes, caramelised garlic, orange blossom water, Moroccan spices
Tim Adam's Tempranillo
Smoke gradients with forest mushrooms
Selection of forest mushrooms smoked in cedar wraps, smoked purple and white potatoes, tea-steamed spinach
De Struise Pannepot beer
Green antioxidant
Old world apple, celery, parsley
With the sound of transformation
Smoked cheeses
Goat, sheep and cow cheese, smoke, ash
Steamed smoked chestnuts
Chestnuts, Laphroaig PX Cask, Marron glacé, smoked cream
Smoked garlic tiramisu
Honey fermented smoked garlic, Laphroaig 10, Zacapa Rum, Feral Trade coffee, mascarpone, Savoiardi
Poached seasonal fruits
Quince, port, orange, Jamaican allspice
A selection of smoked caramels
Caramel, marshmallow, chocolate fudge, smoked salt
Milk caramel, smoked nuts
Coffee beans
Whiskey and cigars
Rye whiskey, Punt e Mes, Bitters, cigar-smoked cherry wood
Steamed tea
Milky Oolong
Shincha Wakama and yuzu peel
With tales and farewells from the cooks
The Smoke & Vapour crew: Rasa Alksnyte, Alkan Chipperfield, Hans Eelens, Nik Gaffney, Maja Kuzmanovic, Raquel Santana de Morais, Pieter de Wel, Stevie Wishart, Jura De Wel
With ingredients from Kosie Hidama, e-farmz, Champigros, Q-O2, Ludo Engels, Crush Wine and other local growers, foragers and shopkeepers