You know something is afoot when the evening begins with a convoy of blacked out Range Rovers arriving through the electronic gates. Cue a high speed motorcade to Hard Rock Hotel for cocktails before jumping back in the cars to be driven a matter of metres around the corner to an insignificant white door.
Upon entry to the heavily floral perfumed lobby we were given an edible ticket and a delicious shot containing hibiscus and cardamon. A two way mirror changed to reveal an entire squad of happy smiling chefs led by the two Michelin Star Chef Paco Roncero. After munching our way through our tickets we were led into a blacked out lift and transported to an intergalactic dining chamber complete with personalised transportation pods.
First stop on our journey was 2050 where cocktails that mixed themselves before your eyes appeared on the Tron-esqu table.
To the sounds of French swing bottles of champagne descended from the ceiling and Faberge eggs of oyster and cavier were placed in front of the 14 diners in perfect unison by a team of glamourous waiting staff dressed head to toe in white.
For the fish course the room changed into a virtual aquarium complete with sea salt scent, fishing nets and light up sea urchins. An illuminated conch shell filled with a ceviche of shellfish was accompanied by free flowing champagne.
The waves made way for the Provencal countryside and the table was carpeted with grass. Out came three completely edible potager gardens. Mini pickled vegetables and micro herbs nestled in an olive tapenade soil.
Following this our host Hannah in a jaw dropping lime green dress demonstrated the augmented reality course. A set of Samsung Oculus Glasses showed us a virtual demonstration of the preparation of the delights contained within the numbered boxes. Following this we were given the opportunity to play on the spinning chairs wearing the glasses. The journey took us around the world from sitting on the beach in Honolulu to flying over snowcapped mountains to a gondola in Venice.
Augmented reality made way for a virtual seat on the Orient Express where we were served Vichyssoise whilst the countryside passed us by from the dining carriage. Next up, (a Little B favourite) a wood slice was placed in front of diners and a warm toadstool filled with a concoction of foraged fungi was revealed.
With a Willy Wonka style golden ticket the room transformed into a carnival. Hot air gallons with baskets of pizza, candy carts with savoury parmesan ice cream, foie-gras toffee apples, pop-corn mousse and aniseed candy floss were just some of the extraordinary molecular gastronomy delights on offer.
The fun continued with 70's flower power beach party, baskets of groovy glasses, colourful wrist bands accompanied the individual hot plancha steaks.
With the course number progressing into the teens it was time for the first dessert. With the table as a palette our squad of waiting staff became real life artists. With exacting precision the food was painted, dabbed and placed to reveal a very accurate lemon cheesecake representation of Gustav Klimt's The Kiss
In true Ibiza style the party began with Wally Lopez taking to the decks. Levitating spinning decks appeared in front of us with mousse filled bonbons.
As a final finale the entire chef and waiting team paraded in for an exceptionally del deserved round of applause accompanied by tunes from Scotland's finest Annie Lennox.
An incredible once in a lifetime experience never to be forgotten and incredibly hard to be believed!