The Tasting Sessions
We have developed four unique cocktails all inspired by mushrooms and mycelium, from a Cordyceps Martini through to an earthy Shiitake highball. Each cocktail explores how the earthy umami properties of mushrooms can become incorporated as a highlighted flavour.
Make a reservation via the link, each session has a maximum of 6 people creating an intimate experience. Each visitor gets to pick two cocktails for the night.
Space is unfortunately limited so do book early.
Cocktail Development.
Mark Henning takes the lead in the development of our menu. After refining his craft under the mentorship of the renowned mixologist Samuel Ebelle of Labyrinth in Amsterdam, he now combines his experience in curation, exhibition design and mixology to create experiential bar environments.
Working with Dutch biotechnologist and fermentation specialist Nick van Biezen, they have grown and infused Cordyceps mycelium in combination with a mushroom brine for our Cordyceps Martini.
Bar Mycelium
Bar Mycelium is a collaborative project between Dasha Tsapenko and Mark Henning to create a surreal bar environment conceived entirely from mycelium and mushrooms. Based on the work of bio artist Dasha Tsapenko’s - Scores for Growth* - the bar's typology is grown from the ground up to produce a strange and unpredictable world.
The project is the intersection between Dasha’s transformational fungal mycelium creations and Mark’s fascination in spatial interactions. Colleagues during their studies at Design Academy Eindhoven's Social Design Master's department, they now combine their practices with the expertise knowledge of Mycologist Pim van de Noort and Biotechnologist Nick van Biezen.
