The seven-course degustation menu includes dishes championing molecular gastronomy, which incorporates physics and chemistry to transform the tastes and textures of food.

"Through these degustations, we want to transform Cobblestone Lane into a restaurant providing a more experimental approach to food," head chef Melissa Schembri said.

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"We've been investigating the chemical reasons behind the transformation of ingredients as well as social, artistic and technical components of culinary and gastronomic phenomena."

The molecular gastronomy approach to culinary practice is implemented by world-renowned chefs such as Heston Blumenthal and Ferran Adrià.

Some of the techniques that Ms Schembri and sous chef Elaine Mante have implemented in the past include the use of carbon dioxide to create foams and a food dehydrator to create apple glass and sugared rose petals.

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"This week, we'll be using a process called reverse spherification to create mango and lemongrass spheres that will burst in people's mouths," Ms Schembri said.

Ms Schembri hopes the degustation events will appeal to people who are after a more emotional culinary experience.

"It's a bit like theatre: you want to give people feelings of excitement and amazement and have them walk out positively reflecting on what they've experienced," she said.

"We want to transform dining into an emotional and sensory experience."

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Ms Schembri has been a professional chef for over 25 years and specialises in French and Asian cooking styles.

"The more you write menus and design dishes, the easier it gets to create," she said.

The degustation costs $95 per person and to make a booking, contact Cobblestone Lane on 63312202.