First making headlines with its “Colombian Asparagus” powder, now food design and events company Bubble Food has unveiled its Christmas menu. The winter wonderland reveals a selection of culinary masterpieces.

Alongside an extensive choice of canapés, bowl food and fine dining, it is debuting a molecular selection: an unprecedented gastronomic and sensory experience that aims to bring the “wow factor” to any gathering.

Festive fare is transformed into such works of art as Caviar and Crème Fraîche Eclairs; Turkey Roulade with Cranberry and Chestnut Stuffing; Thai Red Snapper and Mango Salad Served in Tear Drop Spoons; Beef Stewed in Christmas Beer; Green Tea and Chestnut Tiramisu and Individual Seasonal Trifle Shots.

Bubble Food’s master mixologists have been equally busy in the kitchen-come-laboratory, concocting an unparalleled range of traditional, contemporary and futuristic molecular cocktails. For something special, try the Mince Pie Soda, which sees home-baked mince pies treated to a fermentation process that transforms them into soda. Served with dry ice, to give the appearance of the cocktail being steaming hot, it is consumed by sipping through a straw.

Bubble Food has also announced its partnership with The House of St Barnabas this Christmas. Located on Greek Street in the heart of Soho, this Grade I-listed Georgian building, complete with its chandeliers, silk-lined walls and stunning rococo plasterwork, provides an elegant and evocative backdrop to any yuletide event.

What’s more, the venue gives party planners an opportunity to give back; all profits support the charity’s work providing refuge and accommodation for the homeless. For more information visit BubbleFood.com.