Blue corn masa griddled and folded around charred shredded jackfruit in a dark chipotle glaze, with avocado, pickled red onion and a heavy scatter of toasted pumpkin seeds.
Pressed short-grain rice layered with charcoal and saffron rice, seared under a lacquered kombu-soy glaze and cut into thick slabs, served with bright yuzu-koji paste.
A crisp chickpea-flour cone piped full of whipped beetroot and cashew, ringed with pickled mustard seeds and finished with fresh dill. One or two bites, cold and sharp.
A whole onion roasted slow and sweet, set on a deep-fried potato rösti, glazed with black garlic and finished with crisp sage leaves. Rich, and built to be shared.
A large oat and sesame crisp lacquered in caramel, set into frozen whipped coconut with blackberry purée and candied walnuts. Snap it and eat it with the spoon.
Whole leeks buried in embers until the skins bronze and the hearts turn silky, served over whipped hazelnut with a pool of black-garlic glaze.