Sugaroom Restaurant Bar & Lounge have created the ultimate lovers menu featuring molecular cuisine designed to arouse your desires.

The scientific discipline of molecular cuisine (scientific deliciousness) involves the study of physical and chemical processes that occur in cooking and how this knowledge can transform ingredients in cooking.

Molecular cuisine is one of the hottest trends in culinary circles with Spain's El Bulli voted best restaurant in the World by Restaurant Magazine and is fast becoming the cooking style of a new generation.

The entrée of ‘Oysters with love potion pearls' has been adapted from a recipe created by Francatelli, Queen Victoria's personal chef. The love potion pearls are comprised of champagne, cardamom, ginger, grapefruit, sea holly root and vervain leaf; all of which have aphrodisiac properties. These ingredients are combined with sodium alginate and sodium citrate which is drawn into a syringe and dripped into a bath of diluted calcium chloride. This chemical alignment forms a gel which holds the liquid in a film of itself,
droplets forming salmon rose sized balls that explode on the tongue.

The Strawberry & Lavender Syrup Balloon served with the Warm Chocolate Fondant dessert is created by reversing the chemical process above, however is perceived by the pallet in the same way.

For those less cerebrally inclined one can always rely on the Amaretto often referred to as the ‘nectar of the gods' in the Amaretto Semi-fredo with Rhubarb and Champagne.

Executive chef Luke Sankey has devised a four course menu which includes a glass of Moët and Chandon Grand Vintage 2000 on arrival for $110 per person.

Guests can choose from the following menu:

AMUSE BOUCHE

ENTRÉE
Oysters with love potion pearls
Seared scallops with Boudin Noir, sweet corn & basil
Asparagus, Parmesan, tarragon oil & quail eggs
Confit of pork belly, apple & thyme galette, hazelnut vinaigrette

MAIN
Fillet of bream, parsnip risotto, samphire, citrus buere blanc
Pork Loin, crepinette of trotter, wild mushrooms, apple & calvados sauce
Ravioli of tomato & basil with seared radicchio & almond foam

DESSERT
Goats cheese custard, red pepper relish, black olive puree & parmesan crisps
Amaretto semi-fredo with rhubarb & champagne
Warm chocolate fondant, strawberry & lavender syrup balloon

A 5% service surcharge applies on Valentine's Day and BYO is not accepted.

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