And So Forth presents a four to five-course dinner (with canapes, mains and dessert) located in a secret industrial warehouse. For those unfamiliar with the pop-up restaurant, this is its fifth run, having previously worked with different venues like the Working Capitol and Lowercase. This time, the theme resolves around an annual “underground black market” where guests have to pit their wits, negotiation skills and strategy tactics against the actors to win the Golden Cup, the night’s grand prize. The night’s culinary line-up includes Japanese-Scilian seafood creations by head chefs Jason Ang (formerly of Pollen) and Joseph Ong and a selection of whisky, rum and gin-based cocktails. You can even order a cocktail pairing of four drinks for an additional $48.
