A deep bowl of whipped beans darkened with black garlic, pooled with vivid herb oil, served with a charred sourdough plank and whole roasted garlic bulbs. Sesame over the top.
Whipped aquafaba piped tall and scorched at the ridges, set in a ring of saffron citrus gel with a shard of dried citrus and a fine dust of ground vanilla.
A crimped tart shell filled with set cashew and coconut cream, loaded with halved figs, strawberries and blood orange, strewn with crushed pistachio and candied citrus peel.
Refined nutrient paste set into a terrine and inlaid with bands of pea purée and roasted red pepper, the top scored fine and finished with micro-herbs. The fabricator's signature.
A dark cacao shell holding frozen coconut around a dense cacao centre, cracked open at the table over burnt-orange caramel, with a curl of dried mango alongside.
Paper-thin rice wafers, each pressed around a whole edible frond and baked until the edges toast, stacked and dusted with matcha. Crisp, faintly green and light.