Three artworks. Three distinct dining experiences.

Explore a selection of existing Still Life Catering concepts.

What would inspire your table?

From canvas to table.

01 | ABUNDANCE & DISCOVERY

The Garden of Earthly Delights

A variety of appetizers including puff pastry topped with green vegetables and pomegranate seeds, along with a pear, some grapes, and other fruits and vegetables on a white platter, with decorative elements in the background.

Hieronymus Bosch - c. 1490 - 1500

A colorful buffet display of appetizers and desserts on a white table, decorated with green moss, a pomegranate, a potted plant, and a pink vase with a green stem. The presentation includes small savory bites with green vegetables and pomegranate seeds, layered puff pastries topped with dollops of cream and fruit jams, mini sandwiches with pink spread and radish slices, and white spoons with creamy desserts garnished with beet slices and herbs.

THE INSPIRATION

A fennel bulb with green fronds, a pink calla lily flower, a pomegranate sliced open showing red seeds, and two whole pomegranates on a textured background.
Hieronymus Bosch - Garden of Earthly Delights
A still life composition featuring a large pink protea flower in a blue glass vase and a red radish on a bed of green moss, against a textured pastel background.
Cucumber slices stuffed with a creamy crab mixture, garnished with radish slices, pomegranate seeds, and dill sprigs, sprinkled with black pepper.
Assorted appetizers and small desserts arranged on white plates on a table decorated with green moss, grapes, and other vegetables, with large pears and an onion in the background.

A garden made to discover.

Bosch’s fantastical triptych explores paradise, temptation and excess through extraordinary creatures, oversized fruit and intricate landscapes. Our interpretation draws on the central garden’s abundance, playful details and sense of discovery.

Botanical greens, soft pinks and jewel-toned fruit shaped a miniature landscape of moss, sculptural florals and glass, connecting the table to its edible details. Fennel, pears and juicy pomegranates echoed the painting’s unexpected forms.

The food continued this strange garden theme; crisp cucumber, fragrant herbs and pomegranate jewels brought fresh flavours, whilst creamy fillings and golden pastry added rich flavour and contrast. Each bite became a small discovery within the wider setting.

Close-up of five savory blinis topped with cream cheese, thinly sliced radishes, pomegranate seeds, and fresh herbs on a white surface.

02 | FIRE & SMOKE

Vesuvius in Eruption

J. M. W. Turner - 1817 - 1820

An appetizer consisting of a golden-brown, crispy potato rosti topped with a swirl of creamy red pepper hummus, garnished with black caviar and a red decorative edible garnish, placed on a black slate serving platter with a dark background.
Six golden-brown rostis topped with a dollop of red pepper hummus and a spoonful of black caviar and red garnish, placed on a black slate serving board.
Close-up of a plate with sliced fresh fig, yellow honey or preserving fruit, garnished with white sesame seeds, next to a red decorative lace piece, with rocks and a lit decorative candle in the background.

A table with an ember glow.

Turner’s dramatic watercolour imagines Vesuvius erupting in a blaze of light, smoke and molten colour. Its contrast between deep shadow and fiery illumination became the starting point for an atmospheric table.

Charcoal slate and volcanic stone created a dark, textured foundation, interrupted by amber glass and flashes of red and orange. Reflective surfaces caught the light like embers against cooled rock.

The food carried this palette through orange smoked salmon, charred garnishes and fiery crisp tuiles, whose brittle shape suggested fractured rock and rising sparks. Smoky flavours and bright citrus complemented smooth, creamy textures, providing delicious contrast in each bite.

Close-up of smoked salmon and cream cheese canapes garnished with black sesame seeds and black lace-like garnish on toasted bread, served on a black slate platter with dim candlelight in the background.
Glass and stone sculptures with a glowing base, resembling a mountain or crystal formation, against a dark background.
Vesuvius in Eruption

THE INSPIRATION

A dessert in a clear glass cup featuring a slice of fig, a red decorative edible lace, sesame seeds, and a dark sauce or syrup, with a black wrapped object and a metal container in the background on a dark surface.
Six savory croquettes topped with whipped ricotta cheese, crispy pancetta, and black edible lace decorations, arranged on a black slate serving platter.

03 | MOVEMENT & STILLNESS

The Great Wave off Kanagawa

A floral arrangement with white hydrangeas, daisies, and branches with small buds is displayed inside a black and gray textured circular frame.

Katsushika Hokusai - c. 1830 - 1832

A close-up of white artificial flowers, including peonies and cherry blossoms, with dark brown branches and string lights among the flowers.
Famous Japanese woodblock print titled 'The Great Wave off Kanagawa' depicting large ocean waves with boats and Mount Fuji in the distance.
Close-up of several glasses filled with a creamy vanilla panna cotta, decorated with blue and white lace-like decorative pieces.
Mini burrata bite with hummus, olive oil, black sesame, crispy tuile
A large flower arrangement with white flowers and dark branches on a dark fabric backdrop with draped white fabric. Several tall glass candle holders with white candles are placed in front of the arrangement.

The rhythm of the sea.

Hokusai’s celebrated woodblock print captures boats beneath a towering wave, with Mount Fuji visible beyond. Its sweeping curves, intricate foam and contrast between movement and stillness shaped our interpretation.

An indigo, ivory and stone palette translated the print into flowing fabrics and a suspended sweep of white magnolia flowers, suggesting the wave’s breaking crest. Open space balanced the installation’s movement, allowing individual details to stand out.

The menu echoed these contrasts by using creamy textures flavoured with yuzu, vanilla bean and white sesame, alongside bright blue decorative layers and delicate indigo tuiles.

Close-up of several mini burratas topped with crisp tuiles and black sesame seeds on a silver tray.
Mini burratas with hummus and olive oil and a crisp tuile

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