MALLOW

For its third season, 50Fifty will take a backseat and a new plant-forward concept, Mallow, will breathe new life into the pocket bar experience by chef Janice Wong. Along with it and at the helm is Christina Rasmussen, a Danish-American forager who trained in the Culinary Institute of America before moving to Copenhagen where she was the head forager for the World’s Best Restaurant Noma and conscious dining group Ark Collection.

With a focus on plants grown and foraged on our native soil, matched by a hyperconscious and minimalist approach to cooking honed from time spent in some of New Nordic's—and the world's—most forward-thinking culinary institutions, Mallow will engage the senses and inspire new ways of living with contemporary small plates, desserts, and a degustation menu of six courses paired with four cocktails.

Plant-forward plates are matched with a flavour-first cocktail programme designed by Sasha Wijidessa, formerly of Operation Dagger. Unexpected ingredients sourced from close to home will make for intriguing tipples—think whisky infused with king oyster mushrooms, or red rice sake with a hit of sumac—while keeping your carbon footprint kosher.

Named after an edible plant that sprouts anywhere from lawns to cropland, roadsides to waste areas, Mallow draws inspiration from Christina’s foraging footprint and vast experience living in one of the world’s greatest food capitals—translated into a pocket bar experience that will leave you inspired to live a little more consciously.