Leguminarium: A Sensory Dining Experience
Leguminarium was conceived as a space where the ordinary becomes extraordinary. Drawing from the rich simplicity of the vegetable world, it invited guests into a curated world of flavour, sound and art.
In collaboration with Bengie, the evening transformed the restaurant into a whimsical, intimate setting. A five-course menu by Monika guided guests through a multi-sensory exploration of flavours, paired with an immersive soundscape by Tiago (bat.macumba).
What to expect
The culinary journey moved through an opening, five moments and a closing infusion, creating a full sensory arc rather than a conventional dinner format.
- Opening: orange & fennel seeds granita, laminated fennel, fennel tops
- Moment 1: runner beans, nettles, burned lemon, macadamia sour cream, lemon zest
- Moment 2: dark mushroom broth with semolina/polenta dumplings, grilled shiitake, trumpet mushrooms
- Moment 3: potato and fried onion-filled dumplings, garlic and miso gravy, rosemary, thyme
- Moment 4: roasted red chicory, rhubarb shrub, sugarcane honey, pomegranate
- Moment 5: bolinha de Berlim with rose water ice cream and powdered rose petals
- Closing: lemongrass and coriander infusion
Collaborators
Tiago (bat.macumba) crafted a performance that blended with the evening’s atmosphere, taking listening into a junction of dislocation and introspection.
Bengie transformed the event into an immersive work of art, crafting an environment where every detail contributed to a cohesive emotional narrative.
Gallery
