Scott Pickett’s multi-sensory dining experience is primed to blow your mind

Published on 5 November 2021

Photo: An enormous steamer (photo: Jake Roden)

The veteran chef is incorporating elements of performance and design into a limited-run immersive dining experience.

We don’t know a whole lot about Scott Pickett’s multi-disciplinary dining concept, Higher Order. The first event in the BETA by STH BNK experiential series, the flavour text promises a “glorious collision of dining, futuristic design and theatrical performance”. The particulars, however, remain a secret until the ticket is purchased.

We know there is a “hydroponic vodka lab”. We know there is a human-sized bamboo steamer.

But above all, we know the man who brought you Melbourne staples Matilda and Estelle rarely misses.

“At Higher Order, we've put together a menu that showcases local ingredients and classic processes, which are then immersed in art and theatre, to create a mind-blowing multi-sensory event,” says Pickett. 

Staged in The Attic at Southbank’s Hanover House, guests can expect “signature cocktails” and an “Asiatic-inspired culinary hallucination” of a tasting menu spread across eight conceptual realms, featuring installations by Cineart Studios. 

Running twice nightly from Wednesday 10 November until Sunday 5 December, each session is set to last roughly 90 minutes, starting at $148 for a midweek experience and maxing out at $198 for the weekend “VIP” option. Higher Order can swing vegetarian and gluten-free (but not vegan) with notice during the ticket purchase. 

Go on, get in the steamer.

Higher Order runs from 10 Nov-5 Dec at The Attic, Level 5, Hanover House, 158 City Rd, Southbank, sthbnk.com/event/higher-order

By Frank Sweet

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