FOOD FOR THOUGHT

It could even be said that Appetite reflects the team’s desire to explore what makes us human. But the idea of staging a space where varied art forms share the limelight reaffirms something more specific—humanity’s shared comforts and joys, if you like.

“We want as varied a demographic as we can wish for… people of all walks of life,” Brehm insists. “In offering our guests unique, exciting and deep cultural experiences, the goal is always to discuss and strengthen our bonds as a community,” he adds, convinced that we eat, pray and live differently around the world not because of irreconcilable differences, but because of the many experiences we have had to negotiate. “If we can share these experiences openly, we can also hope to be understood.”

From a food lover’s perspective, this quite naturally encompasses the appreciation of an equally eclectic selection of produce and products. As such, once a week, a maximum of 10 diners each time will get to experience a changing multicourse tasting menu that draws on the team’s in-depth study of global food traditions and Brehm’s love of improvisation.

The team includes wine and sake sommelier Matthew Chan, who is now beverage director of both Nouri and Appetite; and R&D chef Ashlee Malligan, who is supported by Nouri’s chef de cuisine, Russell Nathan. Head of research Kaushik Swaminathan co-leads Appetite alongside Brehm. Together, they plan to host a range of events covering an even wider variety of topics.

An artist’s impression of Appetite’s main dining room, which is adorned with artwork by established and emerging artists and anchored by a chef’s counter that seats a maximum of 10 diners