Outcrop is a new limited-time pop-up restaurant, bar and arts space located at London’s 180 Strand. Conceived with the notion of creating a dining experience that expands beyond the table, Outcrop is the brainchild of Clove Club and Luca founders Johnny Smith and Daniel Willis, with AngloThai’s John and Desiree Chantarasak in the kitchen and award-winning bar manager Rob Simpson on the drinks it’s something of a London dining supergroup.

The restaurant exists alongside an ever-evolving arts and culture programme: Outcrop’s central installation, Sanctuary of the Unseen Forest by art collective Marshmallow Laser Feast is a large-scale immersive video of a giant Ceiba Pentandra tree from the Colombian Amazon, while a line-up of renowned DJs are on rotation, including Hot Chip’s Alexis Taylor and Tash LC.

With their aptitude for world-building, we asked the team at Outcrop to curate their dream dining experience. Scroll down to read their answers.

Ideal dinner party venue…
John Chantarasak: Our home – Desiree and I renovated the majority of our house last year and there was a big focus on making our dining room warm and welcoming as we love hosting friends and family.
Andrea Moccia (Outcrop founding team): A charming rooftop garden with fairy lights twinkling above, nestled between the tall buildings of Shoreditch. Surrounded by potted plants, succulents, and hanging baskets, creating a cosy oasis under the urban sky.
Sabrina Goreeba (Outcrop founding team): Private garden, lilac, jasmine, bergamot and honeysuckle heavy scents in the air, lanterns in the trees, candles everywhere, speakers balanced on pots. 

Ideal dinner party playlist…
Daniel Willis: Dinner party playlists shouldn’t be too hectic. Nothing too uptempo or raucous. The energy level of music has an effect on people consciously and unconsciously. I think it’s much better to choose songs you love rather than select a “chill wave” spotify playlist etc.  If you like a song then chances are someone else will too.  I also love a modern classical piece. Three minutes of strings can really break up a playlist with beats in it and also a swirl of emotional music can really elevate a plate of food. You can check out our playlist at Outcrop here.
John & Desiree Chantarasak (AngloThai): Anything that doesn’t detract from allowing people to comfortably enjoy each other’s company and conversation. We have a fairly eclectic music taste and listen to a lot of different artists, but for dinner parties we usually play vinyl from our record collection. Our record player and sound system are set up in the dining room for just this purpose. If I get to choose it’s likely to be an early Prince LP. For Desiree, I would say something by Fleetwood Mac.
Andrea Moccia: A mix of indie folk and chill electronic beats. Think Jamie XX, Alt-J, and Bonobo, creating a laid-back yet energetic atmosphere that complements the eclectic vibe of East London.
Sabrina Goreeba: A mix to gently lead you through the evening and eventually up dancing – something like Quantic to start and Caribou to finish.

Ideal main course/cuisine…
John Chantarasak: Usually something low fuss that can be prepared ahead of time so we can spend quality time with our guests. That would probably mean a slow cooked, braised dish, that just needs warming, or a joint of meat or whole fish that can be roasted in the oven. I tend to cook food with Asian influence so there’s likely to be rice on the table and lots of dipping sauces and embellishments so guests can curate how they season and flavour their own plates.
Andrea Moccia: A fusion feast that celebrates the diverse cultures of London. Jerk chicken tacos, vegan-friendly falafel wraps, and fragrant Thai curry bowls, capturing the global flavours that London is known for.
Sabrina Goreeba: Sharing platters of grilled fish and seafood, spicy dressings, heaps of colourful salads – dessert is a toppling mountain of grilled peaches buried in mascarpone vanilla cream and honey.

Ideal drink…
John & Desiree Chantarasak: We always serve wine, usually whites with more body and texture, or skin contact oranges and roses go down well in our household. Depending on the number of guests we might reach for larger format wines in magnum. They always feel impressive, and guests enjoy seeing a big bottle sitting on the dining table.
Andrea Moccia: Craft Pea Vodka cocktails with a botanical twist accompanied by a selection of craft beers or a fine selection of organic wines.
Sabrina Goreeba: A margarita to kick off and a juicy skin contact wine like the Curtido – currently on the wine list at Outcrop x AngloThai – with dinner.

Ideal furniture/design? 
Andrea Moccia: Upcycled and repurposed furniture is the way to go. Think mismatched wooden chairs and tables adorned with quirky mosaic patterns, surrounded by vintage floor cushions for that cosy, bohemian touch. Plants everywhere! A living plant wall as a backdrop for the nature-loving vibe creates a garden-like atmosphere.
Sabrina Goreeba: Reclaimed wood, simple white tablecloth, maximalist table decoration and embellishments! Rugs and cushions on the ground to dance and collapse on after.

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