"Sky Restaurant" is registered in real-name registration system, and each diner takes his seat one by one, and then the special staff is responsible for binding the diners with four-point seat belts. The dining table has 22 seats, and each seat can rotate left and right 180 degrees.
It takes nearly two minutes to fasten your seat belt. After being "bound" to the seat, the basic activities of the trunk are restricted except the free activities of the hands, feet and head. The dining table seat is designed according to the standard of racing seat, giving consideration to safety and comfort.
In addition to 22 diners, the restaurant is equipped with two chefs, who also need to wear seat belts. When all the staff are ready, the whole dining table is lifted by the crane and slowly rises to the sky. The whole ascending process lasted about 2 minutes, and then stopped at the highest point of 50 meters. At this point, the "air restaurant" is in place in the air. In mid-air, pay special attention not to let the items in front of you slide off the table. If something falls from a height of 50 meters, the lethality should not be underestimated.
Shanghai's "Sky Restaurant" is next to Four Seasons Hotel, and part of its view is still blocked by the hotel's tall buildings. The west and left of the hotel are Shanghai Center and Oriental Pearl respectively. Diners sitting in the west can clearly see these two landmark buildings. The height of the "Sky Restaurant" is between the first ball and the second ball of the Oriental Pearl. Diners facing east don't have to worry. The whole table will rotate 360 degrees in the air, and everyone can enjoy the scenery in all directions.
The chef of this "Sky Restaurant" is Weimar Gomez, the executive chef of Four Seasons Hotel. He once worked in the "Sky Restaurant" in France. All dishes can only be cooked in an induction cooker. The menu launched by Sky Restaurant for the public includes 1.888 yuan for afternoon tea, 3888 yuan for lunch and 8888 yuan for dinner. In addition to meals, there is a service charge of 15%.
The dinner menu has
● Deep-sea caviar with cauliflower paste and shrimp soup ● Deep-sea crab rolls with white radish and passion fruit.
● French black truffle with various mini seasonal vegetables ● Fresh sea bass tart with oyster sauce and lime juice.
● Pan-fried Icelandic black cod with watermelon and vanilla seasonal vegetables ● French fat duck liver with strawberry yellow sauce and black vinegar
● Fried Iberian pork with sweet onion and tomato ● French litchi almond cake with caramel apricot and raspberry sauce.
Chocolate bomb with bright red berries and vanilla sauce