Stella Artois Sensorium made its third stop on its national culinary tour to Perth with celebrity chef Adam D’Sylva collaborating on the multi-sensory dining experience. The multi-sensorial, multi-course dining experience featured food and beer pairings, inspired by the spectrum of flavours in the renowned Stella Artois beer.

Perth Sensorium - Cottesloe Beach Hotel (3)
The inspiration for Stella Artois’ Sensorium began with the brand’s iconic glass chalice, which was designed to enhance consumers’ senses as they sip the Belgian-style lager.
To bring the Perth Sensorium to life,  Adam D’Sylva from Melbourne’s renowned Coda and Tonka restaurants created a special menu, one which disregards traditional dining principles in favour of an immersive journey. Adam’s vision was developed with Stella Artois in mind and designed to showcase its versatility as a compliment to a full spectrum of different flavours.

Perth Sensorium - Cottesloe Beach Hotel (71)

The menu featured an array of delectable Asian inspired dishes – testament to Adam’s vision for the Sensorium and love for fresh local ingredients. Dishes at the Sensorium included Blue swimmer crab betel leaf with roasted chili and lime , Yellow fin tuna,wasabi and ponzu salad and Cone Bay Barramundi with jungle aromatics.

Perth Sensorium - Brisbane Hotel (32)

For the first time the Sensorium experience was held in some of Stella Artois’ partner venues and afforded the opportunity for the public to attend.

Leave a Reply

Your email address will not be published.