The dark interior features dimly lit chandeliers and tabletop candles, which set the stage for Chef Frankie Solarik's wild and wonderful concoctions that force patrons to reimagine classic cocktails. Each cocktail is "gastro," meaning liquid nitrogen is used; so when it's poured into the glass the contents foam over like a foggy mist onto the table or turn into ice shards. Small dishes accompany each beverage that contain wee bits of food (like foams in a spoon, gels,
truffle dust, etc...), which create a complete sensory experience. Fans of whisky should order their signature Vanilla and Hickory Smoked Manhattan which clocks in at C$45.