allsensesdinner

The event is being held in a custom dome—known as the Sensorium—that's stationed on King Street West. The event was open to the public, and tickets quickly sold out. Each dinner holds 80 guests.

360-degree projections change throughout the evening and are designed to enhance certain elements of the courses that are being served.

The Stella Artois chalice, which inspired the event, is bathed in cinematic lights during the dinner.

The first course of raw petite vegetables is planted in a plot of mushroom soil that runs down the tables. Servers dig out the vegetables with trowels. Chef Richie Farina created the menu.

A course called "Sea Flavour" contains seared and dehydrated scallops, poached halibut, and young coconut puree. Dry ice with a briny scent accompanied the dish.

The "Hot Sounds" course includes vegetable broth paired with crispy rice noodles. During the course, a live drummer plays; speakers underneath each table cause the dishes to shake to the beat of the drums.

The course called "Nature's Textures" has a "bird's nest" made out of braised beef and served with caramelized cauliflower puree, mushroom leaves, salsify branches, succulent greens, and cauliflower soil. The dish was served under a glass dome that held the aroma of a campfire.

The final course, called "Touch Light," offered a modern take on s'mores. The dish put chocolate ganache and graham cracker bits inside of a marshmallow, and guests roasted their own desserts over open flames.