To eat without sight, was a major challenge for someone so visually oriented like me. However, taking away one sense had also elevated the other senses, and I managed to feel the textures and taste the flavours of the ingredients better. I also found better appreciation for smell, which was the first sensory tool I utilized before placing the dish in my mouth. We had a total of 12 dishes in a 3 course meal- 4 starters, 4 bite-sized mains and 4 desserts. A wide variety of ingredients were put into the 12 dishes, each exuding a largely different personality and flavour. Menu changes every month, so I can't quite share what I had yet, else I spoil the surprise. Nevertheless, expect quality ingredients in every dish.