Food Drink

Unique sensory tasting experience coming to the CBD

By Lara Pacillo

Posted on October 22, 2021

The Augmented Reality-enhanced (AR) tasting experiences allows you to learn about the origins and preparation of the food you are served through your phone.

Aurora Restaurant is inviting you to feed your senses in a unique dining experience.

Located within the CBD’s innovation hub LIGHT as a part of LIGHT’s month-long celebration of the future of entertainment, Aurora Restaurant will be taking diners on a journey from farm to plate.

The Augmented Reality-enhanced (AR) tasting experiences allows you to learn about the origins and preparation of the food you are served.

Curated by the Head Chef Brendan Wessels, Aurora Restaurant welcomes you to indulge in your senses.

Served in the new pop-up bar at LIGHT as a part of the celebration called IMMERSE, the experience functions around your phone. Diners scan a QR code on the placemat provided which then loads to an AR effect through Facebook or Instagram.

Chef Brendan’s voice will introduce you to the experience as visuals and labels will appear above each dish through the phone.

The placemat will come alive with animations which diners can direct and interact with. You select buttons as you eat to find out more about flavours and combinations.

There are three tasters on offer that diners can choose when they book. There is the Gazander Oysters option for $35.

This is served natural with burnt lemon and essence of kilpatrick, along with a Vietnamese mignotette, a green ant granita, and spiced rum watermelon with green strawberry.

If you are not a fan of oysters, there’s the Boston Bay experience for $35. It offers sopressa with kalamata puree and pickled shallots, capocollo with black garlic and potato sheets, prosciutto with sweet cumquat marmalade and manuka chipolata sausage with toasted brioche and spicy tomato sauce.

For the cheese lovers, there’s the Woodside Cheese option for $40. This one serves you goat with candied walnuts and lavosh crackers, McLaren camembert with sourdough crackers and blackberry jam, and buffalo persian fetta with potato guafrette and lemon thyme.