The sell-out dinner was described as a sensory experience that involved way more than taste and smell.

"Our next one will be themed Around the World in 4½ Hours, Jonni Nicolaou said.

Event founders Andrew Harrison and Mrs Nicolaou said it was about continuing to find innovative ways to present food and provide diversity to the Wollongong dining scene.

In this case, the dinner was the show.

Wollongong's new 11-course experimental kitchen evenings are designed to be a totally interactive dining experience with every course served with a matching wine or beer.

The experimental aspect is a collaboration between Shane Debnam and the Lagoon Seafood Restaurant's head chef Emmanuel Efstathiadis, supported by the rest of the kitchen staff, including up-and-coming chef Damian Bedwell.

Preparation involves trialling different dishes in advance and foraging for ingredients, even at 6am on the same day, as Mr Debnam did last week.

Guests at the first dinner included Michael Bassingthwaighte and Bianca Dye, who both described it as an amazing experience that they enjoyed so much they wanted to come again.

"Bring on the next one," Mr Bassingthwaighte said.

Among the highlights of the night was when four guests helped make one of the three desserts using liquid nitrogen.

The desserts included Textures of Raspberries and Roses, which featured a raspberry macaroon, raspberry sorbet, freeze dried raspberries, rose cream and rose sherbet.

It was matched by a Wicked Secrets Pink Moscato from McLaren Vale, South Australia.