The Lagoon Seafood Restaurant is continuing to find innovative ways to present food and provide diversity to the Wollongong dining scene.
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On April 24 it is introducing its first 11-course experimental kitchen and it is already proving popular.
Event founder Jonni Nicolaou said the Lagoon Experimental Kitchen would be a totally interactive, sensory dining experience.
It features an 11-course degustation menu together with matching wines, she said.
It was a collaboration between Shane Debnam and The Lagoon Seafood Restaurant's head chef Emmanuel Efstathiadis and was a match made in culinary heaven, Mrs Nicolaou said.
It would become a regular event with the second one likely in June.
"This is what our industry is all about," she said.
"It is your dream job to be able to marry ingredients and create new dishes.
"And these two are so passionate about food and experimenting with different flavours and ingredients. That is really what this is all about."
Mrs Nicolaou has been trying out some of the experimental dishes the two master Wollongong chefs have been trialling and she said they all fitted nicely into the theme.
"I am saying you will use all six senses with the sixth sense being imagination," she said.
"We are going to blindfold you for one course. There will also be some live action. In front of you, Shane will make dishes and so will Emmanuel. You will be able to smell, hear, touch and taste it ... everything."