Low Table

A tasting menu photographed in service, plate by plate, on the restaurant's own dark tables.

Client: Ninefold
Discipline: Food & drink
Year: 2025
Made at: On location
Licensed use: Menu, website and press · unlimited · 3 years
Delivered: 32 plated dishes, 8 press selects

Credits

Photographer Ines Halloran
Chef Teodor Halvorsen, Ninefold
Food stylist none — every plate came from the pass
Assistant Theo Varga

Ninefold's chef did not want stylists touching his food, so we set up in the private dining room during a Tuesday service and photographed each course as it left the pass.

One hard light from the side, the restaurant's own tables and slate, and roughly ninety seconds per plate before it went back to the kitchen.

6 frames

Glazed yellow bites topped with herbs on a black gold-veined plate, on dark stone. — Egg yolk confit, herb oil, on the stoneware the chef had made for the opening.

A whole crab beside a hollowed orange filled with diced vegetables on black rice, on a white plate on a dark wood table. — Crab and charred orange on black rice.

A whole poached bird on a white plate set inside a black charger on a dark wooden table. — Poached guinea fowl, for the press release.

A braised cube in dark glossy sauce on a scalloped white dish on the corner of a dark wood table. — Braised short rib in its glaze.

Glazed fish with greens and a curl of spring onion on a gold-rimmed white plate on dark marble. — Lacquered fish, the dish the reviewers named.

The crab and filled orange on wet black slate, lit hard from the side. — The crab course again, on slate, for the cover of the menu.

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