A By Luis. Scent Design collaboration with Henry Sugar Bar
Did somebody say Custom Scent Masterclass over the dinner table?
Yep, that’s right, we’re unlocking your smell receptors and taking you on a sensory journey to understanding your sense of smell and transforming the way you dine and connect over the dinner table.
Completely immersed in the magical world of scent art you will be guided through a six course Scented Degustation with optional matching wines.
Get prepared to be excited, confused and maybe even a little bit aroused.
Your toes are buried deep in the sand as the sea breeze brushes past your cheek. And as you take a deep breath...
Ocean mist, seaweed, salt water.
Pairings of oysters, ocean foam, raspberry, finger lime.
This foodie experience takes you on a complex sensory and gastronomical journey of theatre and imagination.
Get ready to tantalise all six senses and connect to a world you've never smelt, seen, touched, felt or heard before.
This sensory journey is about to change the way you perceive our sense of smell. Each dish will transport you through space and time and allow new sensory pathways to form while reflecting upon and resurfacing old scent memories from a distant past.
This collaboration was born out of the epitome of what we aim to create.
In an unconventional way.
With every custom scent by Luana Howard, the founder of By Luis, there will be a be complimenting paired dish. Experience the explosion of flavours as our 6 course hand held degustation takes you through a magical journey of the six human senses.
Every experience at THE SDG66 will be different to your last as with the vision of our scented menu changing every time.
Why do we sit down around a table with the main intention to satisfy only our taste buds?
One of the most critical and underestimated senses not only to our survival but to our mental health and happiness is our sixth sense. Our intuition, or connection sense.
And how often do you think we sit down and experience engaging all of our six senses at the same time?
If your taste buds can only identify four qualities, being sweet, sour, bitter and salty, what's responsible for interpreting the remaining flavours we experience when we eat?
And it can process up to 10,000 different smells.
So with 80% of the flavours we interpret actually coming from our nose, NOT our tongue, the opportunity for sensory experiences are being blown out of the water.
In stripping away the dividing factor of conventional dining, we're allowing for more connection and sensory based atmosphere with a scent masterclass by master scent creator Luana Howard to unravel the mystery behind your sense of smell.
Our mission is syntactic and poignant:
to step out of conventional fine dining and propose a new multi-sensory journey of creating stories, embedding memories and celebrating with strangers through sensory and theatrical dining experiences.
about the founder
Creating over a hundred Custom Scents for clients, “Luana’s scent pallet is sophisticated & mature & has been dubbed well ahead of her years.”
From small town in rural NZ to aspiring Opera singer to now one of Australia’s leading Contemporary Scent Designer’s, Luana is on a mission to change the way we perceive & understand scent through transformative Custom Scent Experiences.
After discovering the missing link to our powerful sense of smell in invoking our most intimate memories, Luana decided to take her love of food and shared experiences and dedicate her life to deeper understanding the human psychology and emotional responses through multi-sensory dining experiences.
THE Henry sugar duo
Michael Baker, Chef
A lover of chemistry and simple, banging rustic flavours.
Spanish Michelin-trained chef and co-founder of Henry Sugar Bar, Michael Baker, is former chef at some of the world’s best restaurants including Alkimia and El Celler de Can Roca.
Known for his modern, innovative menus and uniquely crafted desserts, Mike’s perfectly balanced scientific and artistic approach has you mouth watering for more every time.
“There’s a little bit of pressure, a lot of problem-solving, experimenting, creativity, there’s a lot of logic, science and chemistry behind what you’re doing.”
Daniel Mason, Bar
No gimmicky or garish, just innovative, mouth watering drinks.
Hospitality has always been Dan’s passion, a realisation that came to him at the end of studying Industrial Design & Architecture.
An experimental cocktail lounge formed the basis of his training, and after settling in Melbourne, Dan established himself at Cookie, The Toff in Town & Joe Taylor before co-founding Henry Sugar. Boy does he whip up a good beverage.
An ethos of simplicity and interesting combinations drives the list, nothing gimmicky or garish, as well as the aim to support small producers wherever possible.