Chef Scott Pickett, artists and designers combine to create Higher Order dining experience

Chef Scott Pickett and a small army of artists and designers have created a new dining experience, Higher Order, that explores the future of food via seven distinct rooms, dishes and drinks during November and December at Hanover House, one of the oldest buildings in Southbank.

There's the convenience space, where vending machines dispense not chocolate bars or chips but agedashi tofu in a shiitake dashi. Scallop sashimi with ginger, soy and Yarra Valley caviar will be served in another room of mirrors and light that aim to channel bodies of water. In a space that's styled on a giant bamboo steamer, guests will eat duck bao in a steamy fog for a truly meta dining experience.

Guests can tackle the rooms in any order they wish and have 90 minutes to explore the attic space at Hanover House.

The takeaway from all of this? There's only one way to find out. At the very least, Higher Order promises to be the kind of experience that we've been deprived of during lockdown.

Over the coming months, other events under the banner of Beta by Sth Bnk will take place before Hanover House is demolished to make way for what will be Melbourne's tallest building.

From $148, 6pm or 8.30pm, Wed-Sun, 10 November to 5 December 2021
The Attic, Hanover House, 158 City Road, Southbank, sthbnk.com/events