Ghost Funk Orchestra (US)
Ghost Funk Orchestra is the brainchild of composer/multi-instrumentalist Seth Applebaum. What started as a one-man recording project has now evolved into a powerhouse live band. It’s a sonic kaleidoscope that defies genre specification, but draws heavy influence from the worlds of soul, psych rock, salsa, and beyond. Their unique blend of genres has attracted praise from the likes of NPR, Bandcamp, KUTX, Brooklyn Vegan, Earmilk, and more. Over the years they’ve had the honor of sharing the stage with the likes of Os Mutantes, Grace Potter, Marco Benevento, La Luz, Monophonics, The Nude Party, and The Jack Moves, as well as playing such legendary festivals as Montreal Jazz, Treefort, Telluride Jazz, Otis Mountain Get Down, and BRIC’s NYC Winter Jazz. Local NY blog Post-Trash described their sound as a ‘psych odyssey of traditional sounds delivered in a non-traditional fashion.’ Bandcamp’s Editorial Director J. Edward Keyes praised the band’s ability to ‘leave no funk-adjacent genre unexplored.’ Experimentation is the key, and unpredictability is what has been attracting folks from all corners of the globe to see what GFO pulls off next…
Koszmosz 936
Launched in 2022, the Koszmosz 936 cabin crew was first assembled for a simple gig opportunity. Everyone boarded with a completely different musical skill set, yet it seemed to work out so well, that they formed this 8-piece band: 2 guitars, a solid bass face, drums, one vocalist, 2 reeds and a trumpet. In their repertoire, they explore impressions and thoughts from old- AND new school funk, rock, blues, reggae, and also Afrobeat and Balkan/Middle Eastern jazz by chance. Most importantly, they love to improvise and enjoy each other’s company, escape the world for a little – as they were 8 white rats, floating in space in the onboard centrifuge of the Koszmosz 936.
Before the concert, we offer a delicious casual dinner in our panoramic restaurant:
✦ Choose any 2 courses – 9.000 HUF (Starter + Main course or Main course + Dessert)
Starters
V Chilled leek and potato cream soup
Wild garlic egg spread with toast
Hungarian Jókai bean goulash with smoked pork knuckle and sausage crumble
Main courses
Free-range chicken breast with spicy tomato salsa and seasoned crispers potatoes
Porcini tagliatelle with creamy duck liver sauce
V Smoked tofu with curry cauliflower purée and toasted seeds
Slow-roasted pork belly with sautéed cabbage gnocchi
Desserts
Steamed plum dumpling with bourbon vanilla custard
Poppy seed crumble cake with sour cherry ragout
V Strawberry and rhubarb chia pudding
