SENSORIUM MENU #1: MEMORY TRIGGERS
Through a series of fragrances crafted in conjunction with International Flavors and Fragrances Inc. (IFF), a leading innovator of sensory experiences that move the world, Joe taps on the sense of smell to create an olfactory drinking experience that translates a plethora of carefully curated aromas—coupled with Chef-Owner of Tippling Club, Ryan Clift’s avant-garde culinary know-how—to invoke a series of rousing memories and emotions.
It is estimated that 80 per cent of the flavours we taste come from our sense of smell. This is achieved through retronasal olfaction – the process of aroma (or odour molecules) travelling first from the oral cavity and finally to the nose, while we are eating and drinking.
The fragrances featured in the Sensorium Menu are designed to stir deeply-rooted memories by carrying sensory information down the olfactory nerve located near the amygdala, the part of the brain that relegates experiences relative to memory and emotion. The hippocampus, also located near the olfactory nerve, is the area responsible for associative learning. This is how certain scents stir memories and how we create a truly memorable journey at Tippling Club.
SENSORIUM MENU #2:
THE COSMOS MENU
Ever wondered what space smells like?
Another collaboration with International Flavors and Fragrances Inc. (IFF). A selection of 5 drinks inspired by space and the cosmos for Singapore Cocktail festival 2017.
The menu was aromatised with the technical aroma of outer space.
SENSORIUM MENU #3: DREAMS & DESIRES
A first-of-its-kind concept conceived by head bartender Joe Schofield and chef- owner Ryan Clift—in conjunction with International Flavors and Fragrances Inc. (IFF)—the menu is presented in the form of 12 edible gummy bears served in a candy bag, scented with the whiff of an English confectionery store. Each gummy bear is named after a specific dream or desire and infused with its associated flavours, guiding patrons to their cocktail of choice through taste and triggers.
On his inspiration behind the menu, Joe explains: “With the first Sensorium Menu, we looked to the past—using relatable scents to trigger memories of yesteryear. This time round, we have our sights set on the future, by evoking our innermost dreams and desires through taste.”