At Café ArtScience, it can be tough to tell where the art ends and your dinner begins. On Tuesday, May 8th, the lines continue to blur with a special dinner from visiting chef Allen Campbell, whose Future of Seafood dinner focuses on the current state of the world’s oceans. The theme of the evening is recycling and sustainability, and you’ll find it both on your plate and on the walls with the opening of a new ArtScience exhibition Kintsugi++ by architect and mathematician Andrew Witt — his art uses upcycled materials to create structures that are both aesthetically pleasing and practical. Dinner will feature wine and cocktail pairings from the Café’s bar wizard Tenzin Samedo alongside four courses from Chef Campbell. Tickets for this artsy evening are $150; snag yours here.

Pea Greens and Sprouts
pickled radish, turmeric mango paint, puffed amaranth, mint

Lasagna
fava beans, arugula, scallion, zucchini, ricotta

Caviar
parsley, lemon, dill, toast, cashew, cème fraîche

Dashi
dogfish, green crab broth, millet noodles, sea beans, fiddleheads, sesame

Mousse
coconut cream, raw chocolate, raspberry