“Contact Menu” Non-Alcoholic Option
Contact is a nine-course journey with drink pairing where Synthetic pata negra, 3D printed chicken kebab, cellulose fish tartare are just a taste of the “alien” flavours offered in this launch.
Contact is the new emotional and gastronomic journey of Sensorium, the home of chef Federico Rottigni. With “Contact”, diners will embark on a thrilling journey through space to discover a planet never before reached. On board the ship bound for planet Zaphus, diners will experience a unique nine-course culinary adventure accompanied by drink pairings of mixology, wine, fermented and air.
During the journey, you will be able to taste “alien” flavors such as Synthetic Pata Negra, 3D printed chicken kebab and fish cellulose tartare. The pairing proposal between dish and glass is an integral part of the experience: not just an intellectual game, but a real pleasure for the senses that will leave you satisfied.
Once seated (or embarked) on board the ship headed for planet Zaphus, diners will be projected into the maze of space, to discover a planet that has never been reached yet.. The on-board equipment will not lack the pairing that will range between mixology, wine, fermented products and air.
Do not be afraid, just fasten your seatbelts and let yourself be carried away on this extraordinary culinary adventure!
Sichuan button flower, kombucha
Nixtamilized corn koji, birds jus, tarragon.
SYNTHETIC PATA NEGRA
Sour cracker, pumpkin seeds miso, burned almonds, rum agricole.
Black tea kombucha cooked risotto, cellulose “umbrine” tartare.
Jasmine green tea kombucha
EAU DE SPACE
Shiitake and enoki mushrooms, butter, coffee, black cabbage, vinegar.
Nitrogen: mandarin, mezcal
Liquid: Alpine Soda
3D PRINTED CHICKEN KEBAB
Local organic chicken kebab, cashew nuts mayo.
Yogurt, spicy “nduja” salame, green shiso, rhubarb, grilled pineapple.
Tonka bean, milk, umeboshi.
Bread crust extraction
Durum wheat pasta, mountain butter, bee pollen garum, dill oil.