Four Seasons Sydney, BBR engage taste, smell, sight and sound at Vivid menu

Green ants, cubed jelly cocktails and a white chocolate sphere that comes with a brush and “paint” are all part of a new Vivid Sydney pop-up that engages the four-senses.

The Chroma VIVID Experience will be operating during the three weeks of Vivid Sydney from May 24- June 15.

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Green ants, cubed jelly cocktails and an edible white chocolate sphere that comes with a brush and “paint” are all part of a new Vivid Sydney pop-up engaging the four-senses.

The mobile restaurant — a collaboration between the Four Seasons Hotel Sydney’s Mode Kitchen & Bar and the BBR event agency — is plating-up the tastes of Australia with an experience also engaging smell, sight and sound.

The red course in the Chroma VIVID Experience — operating during the three weeks of Vivid Sydney from May 24 to June 15 — is ruby snapper with smoked strawberry gazpacho and radish.

Mode head chef Francesco Mannelli created three dishes and a dessert designed around an RGB (red, green and blue) menu designed, in a bid to awaken our senses and take us on a unique culinary journey.

“Inspired by interesting and extraordinary Australian ingredients, I created a unique menu to stimulate guests senses while playing with cooking techniques to create natural vibrant colours and dishes to excite our guests,” Mannelli said.

The pop-up takes places in a special dining space that is a white canvas which comes to life with projections to match each colour palette, including fire for the red course.

The first course of The Chroma VIVID Experience that will be operating during the three weeks of Vivid Sydney from May 24 to June 15. The Green Course is hiramasa kingfish, Aboriginal green ants, herbs chlorophyll and stracciatella.

The blue course in the Chroma VIVID Experience is the spanner crab risotto, purple cabbage and scampi caviar..

The room is darked for the ruby snapper, smoked strawberry gazpacho and radish dish, served with a strawberry fields cocktail, as the fire projection dances across the walls and roof of the room.

As the red dishes are whisked into the room real-life darkened figures appear carrying lanterns that provide flashes of red light.

Mannelli said this pop-up dinner would challenge the way food influences our emotions, sensations, thoughts and associations.

He is beckoning us all to “enter the world of colours and discover how combining food, art and technology can stimulate the world of gastronomy”.

Each course also comes with its own colour-coded menu that engages the sense of smell, with scents from wildflowers to cotton candy.

The final course in the Chroma VIVID Experience brings the RGB dining experience together with Sweet Canvas — white chocolate, vanilla and mandarin sphere served with a paint brush and blueberry, raspberry and green pistachio “paint”.

This is matched with the amazing light show that ends of a high note with a psychedelic wonderland of glowing shapes.

The final course, sweet canvas, brings the RGB colour scheme together with a white chocolate, vanilla and mandarin sphere served with a paint brush and blueberry, raspberry and green pistachio “paint”.

The Chroma VIVID Experience will be operating during the three weeks of Vivid Sydney from May 24- June 15. Price $145pp includes four courses and four cocktails