Who doesn’t love a secret? And one that involves food? Even better. This is Pop Up no.5 for Johnny Hamman, Creative Director at The Aleit Group. With his flair for food and second-to-none eye for creativity and detail we were more than a little excited at being part of this food revolution, that which is the Pop Up. It’s utterly unique and only lasts an evening so you can’t help but feel special being a part of it. No one else will experience it, ever!(evil laugh)

The venue was an ethereal scene set up at 6 Spin Street in Cape Town’s CBD. High ceilings, black and white checked floors and tonight, two long wooden tables on top of hay strewn floors, rustic decor of acacia and tulips and cutlery in a brown paper bag. As you enter the word Blasphemy is spelled out in white styrofoam and skewered with dark chocolate centered chili meatballs. I watch the different expressions at people hesitantly and some not so, take bites out of these strange balls of cold meat. This aperitif represents ‘You shall not take the name of the Lord God in vain’ and so the evening of the 10 commandments begins.

Guests are now seated and taken through a journey of tastes, textures and colours. Each of the 10  courses represents a commandment and Johnny introduces us to each, giving a quick explanation.Johnny tells us he’s not sure why he chose the ten commandments, but for the challenge and uniqueness of the theme. He is also not overly religious and tells us this is not an expression of his faith. Sit back, relax and enjoy.

I, THE LORD AM YOUR GOD, YOU SHALL NOT HAVE OTHER GODS BESIDES ME: Gold-crusted figs filled with a roasted garlic and mushroom mousse.

THOU SHALT NOT MAKE ANY GRAVEN IMAGE: Warm Jesus image burnt brioche toast served with sweet raspberry lard and pulled pork.

Keeping the Lord’s Day holy means not working, hence not a stitch of cooking in the next course. The nori sheet had 777 engraved from it,which gave the dish an edgy twist. We love.

REMEMBER TO KEEP HOLY THE LORDS DAY: Coss lettuce served with raw salmon sashimi, cucumber, ginger, red onion, 7 engraved nori, finished with vanilla bean seed dressing.

The next course caused quite a stir, as it involved injecting hot truffle oil from a syringe into a poached egg. I don’t think we need to point out what represented mommy and daddy here. Tasted scandalous!

HONOUR YOUR MOTHER AND YOUR FATHER: Hay smoked poached egg injected with hot truffle oil and served with ciabata croutes.

YOU SHALL NOT KILL: Twice baked goats cheese souffle served with rose sous vide bleeding beetroot.

YOU SHALL NOT COMMIT ADULTERY: Fresh oyster served with strawberry spaghetti and a black pepper cream sabayon.

The next course was truly delicious and involved stealing the garnish from the person beside you.

YOU SHALL NOT STEAL: Cauliflower soup served with red wine poached pear and crumbled blue cheese served tableside.

YOU SHALL NOT BEAR FALSE WITNESS: Green olive ice cream served with burnt rosemary branch infused oil and charred sweet potato.

Another clever idea, which left tastebuds sweetened. Here one person received an ordinary apple, while the other a glorious dessert. The idea to share with your neighbour, as they were expected to be extremely jealous. And we wouldn’t blame them.

YOU SHALL NOT COVET YOUR NEIGHBOURS GOODS: White chocolate and cinnamon veloute served with butter confit apples and salted pecan nut crumble.

A big thanks to the hosts: www.supperlounge.com