A circus thrives on movement - and so does our food concept. 750 guests, flying food: it was clear the ring at the Metropol, where Berlin Cuisine provided the culinary accompaniment to the circus theme.
The clown burgers focused on contrasts: braised beef with plum emulsion, Shanghai red cabbage and roasted onion furikake in a black brioche bun or golden cauliflower with date-tamarind cream and coriander salsa - also gluten-free as an option. Mac & cheese with freshly shaved truffle as a cheesy showstopper. At the Funky Fish station, pine-smoked salmon was served with Waldorf salad, cranberry and trout caviar - plus a vegetarian option with smoked carrot and lamb's lettuce caviar. At our Circus Döner Delight station, the celeriac kebab was served fresh throughout the evening - grilled celeriac with romaine lettuce, yoghurt sauce, green chili paste and fresh cabbage in flatbread, also available as a gluten-free kebab bowl on request. The sweet circus magic brought fairground flair to the Metropol. Baumkuchen in live spun candy floss, gingerbread waffles on a stick with spiced cherries and cheesecake mousse with gingerbread crumble ensured the final applause.
Then, on the second floor, a great sensation: the Great Popcorn Illusion Station. Here, our Dragon Popcorn was popped live in liquid nitrogen by an event chef: at -196 degrees, the popcorn froze instantly and released steam from the mouth and nose as it was eaten. This is of course completely safe - but a great circus moment.
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