Three quenelles of voidberry sorbet, hand-formed and served hard-frozen, each topped with a coin of candied kumquat. Deep, dark and sharply fruity.
A whole celeriac cut hasselback and roasted until every edge crisps, basted through with saffron-koji oil, served with a dark koji-date glaze and crisp sage tucked between slices.
Tempeh caramelized on the grill with red pepper and zucchini, brushed with a peanut glaze and scattered with mint. Skewered and served hot, satay-style.
Corn arepa griddled to order, split and packed with shredded young jackfruit, black beans, avocado, and tomato salsa, with plenty of cilantro.
West African groundnut stew: sweet potato and chickpeas simmered in peanut and tomato with ribbons of collard greens, finished with crushed peanuts and cilantro.
Guatemalan rellenitos: ripe plantain mashed and fried around a dense black-bean filling spiced with cinnamon, dusted with cacao and sesame, with a little orange zest.