Guests can choose among a limited choice of surprise menus. The idea is that each guest should not know exactly what he or she will be eating… just the general category. It’s all about the flavours, aromas, textures and seasonings. It is an old principle often used in the industry called “blind tasting”.
The concept behind our menu is to re-educate our customers’ palate and mind, to make them truly experience the flavours being presented. Totally devoid of light, your eyes can’t deceive you, so therefore all preconceptions are gone.
FEED Me chef
Allergies and specific diets
At Dans le Noir ?, we do not ask you what you would like to eat but rather what you cannot eat. We take into account all your dietary requirements when taking the order so we always make certain you won’t have any ingredients you are allergic to or need to avoid eating for any reason. Thanks to these precautions, each visitor can explore the adventure and enjoy the great excitement of the surprise menus.
The surprise menus are adapted in various ways, according to the seasons. At Dans le Noir ?, we work mainly with fresh products, and when it’s possible we’ll use organic and seasonal vegetables, line caught fish, and free-range and grass-fed meats..
We also try to offer fair trade products. In Melbourne, our cuisine is created by Dinesh Munirathinam, our Head Chef. The approach of cooking at “Dans le Noir ?” is to increase your senses in the dark and to separate tastes on your plate with a pedagogical and interesting organization.
We try to make your sensory experience as complete and interesting as possible.