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Tea has never been this cool -
Tea has never been this cool -
Tea has never been this cool -
Tea has never been this cool -
Tea has never been this cool
PHOTOS: Micky Hoyle
Imagine sipping on ice tea, enjoying roasted prawns on mosbrood toast with lumpfish crème fraiche, while reclining on a four-poster bed…
The restaurant of the future is what you get when you pair the young, energetic brand BOS Ice Tea with concept designer Neil Stemmet of Koncept Design.
With his background in merging food and design directions, Neil was commissioned by Decorex Cape Town to curate a concept restaurant for the show, which kicked off on Friday, 29 April.
Blending furniture from the past, the present and the future for the unique pop-up restaurant, Neil combined the old and rustic with sleek Italian design. With its chic warehouse feel, the emphasis was on recycling, reusing and reinventing. An old antique display cabinet casually stood side by side with sleek, contemporary Italian design objects, and piles of old National Geographic magazines, with their iconic yellow covers, added a quirky touch.
The BOS Ice Tea brand with its pop art, and very local, feel inspired the designer to come up with a deliciously creative idea for pairing tea with food. “I wanted the visitor to discover the beauty of food stripped from pretention – as the luxury now is to have a watermelon sliced personally for you at your table, or sharing a platter of slow-cooked lamb shoulder with veld herbs…. Food of the future is about being modern, with a respectful nod to the past.”
Fifteen cupboards were curated and filled with merchandise that ranged from Hemelhuijs vases and plates to papier mache bowls by the Indalo Project and velvet fabrics from Hertex. Collaborators included Wunders, Shelly Antiques, Twiice, Gregor Jenkin, Twak, Exact Gas, Lim and Lyall Sprong.
