The digital enhancing the dining


An award-winning pan-Asian menu, including sushi and Asain Tapas, is only half of the experience at this London restaurant. At inamo, you order your meal via an interactive table surface driven by projections and tablets. Patrons can customise virtual tablecloths,  watch the chef-cam as their meal is prepared, even ‘draw’ on the tablecloth, erasing the content just as fast and immerse themselves in the digital-first experience.

Inamo’s interactive tables allow guests to have complete control over their experience while providing the restaurant with valuable information on what their guest preferences enabling for data capture to inform future menu planning.


Spyce is the world’s first restaurant featuring a robotic kitchen that cooks complex meals to order.

Founded by four MIT engineering graduates (pictured above left), Sypce closed a US$21M Series A financing round in late 2018 with only one restaurant open at that time, in Boston Massachusetts.

Funding came from angel investors and also from world-renowned Chefs including Chef Thomas Keller, Chef Jerome Bocuse, and Chef Gavin Kaysen, who join Spyce Culinary Director Chef Daniel Boulud as prominent culinary angel investors in Spyce. 

Spyce will use the funding to open a number of restaurants across the US and further develop their robotic culinary platform.

Dinner in the sky
Dinner in the Sky

You will need both a stomach for heights and a stomach for delicious food at a Dinner in the Sky experience. The purpose-built, 22-seat Sky Table is suspended by a crane 100ft in the air with guests enjoying a meal, a cocktail event, or a corporate function.

Currently finishing a summer season at The O2 in London, Dinner in the Sky has held more than 5000 events across 45 countries.

Melbourne and Sydney in the Sky dining experiences are scheduled for Australia late 2019.

Ultra Violet

Ultraviolet in Shanghai, is an immersive experience using multi-sensorial technology as a tool, to enhance the food. Each dish supported by a tailored ambiance combining visual, sound, smell, and feel, to create the most relevant “sense of place” for that dish.

The intimate 10-seat dining room houses 360-degree wall projections, table-top videos, scent diffusers, and a multichannel speaker system to set the tone of the evening. There are twenty dishes in total, each paired with an audio-visual experience to enhance the diners’ experience of flavour.  The immersive experience includes witnessing a sunrise and a thunderstorm among other incredible sensory experiences. French chef Paul Pairet took 15 years to create the experience from conception. 10 seats become available at midnight each night for bookings 90 days in advance.

Dinner by Heston Blumenthal

Heston Blumenthal is no stranger to English or Australian foodies. A pioneer of molecular gastronomy, Blumenthal has changed the way diners smell, observe, and eat their meal. Less about digital technology and more about molecular mastery, Blumenthal, together with head chef Ashley
Palmer-Watts, have created a modern menu with a contemporary nod to the tastes and flavours of British and Australian history.

On the menu is the famous ‘meat fruit’ (circa 1500) described as a mandarin, chicken liver parfait, and grilled bread, and it needs to be seen to be believed, and then tasted.

Between its two restaurants in London and Melbourne, Dinner has received a list of awards and accolades including two Michelin stars in London, and two hats in Good Food Guide, Melbourne.


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