The multi-sensory S.Pellegrino Off the Menu event involved Voltaggio, his chef de cuisine Cole Dickinson and a team of specialists creating a meal and space where every room offered a unique culinary discovery. From an Italian inspired café bar for guests to discover their love for the perfect cocktail to the garden market – a space packed with fragrant herbs, fruit carts and appetizers specifically created to excite guests and let them sample the beauty of nature and wonderful fragrance of fresh herbs. As Voltaggio said: “I think fresh herbs elevate a dish in a few different ways. And it’s funny: when you finish a dish with herbs, a lot of guests assume they’re a garnish and take them off, moving them off to the side before eating the dish.”