A golden pastry dome baked over a filling of mushrooms and walnuts with spinach, red onion and thyme, cut to order and served in generous wedges.
A fermented flatbread spread with white beans and layered with roasted oyster mushrooms, sweet red peppers and olives, finished with arugula and olive oil.
Craggy golden nuggets of mycoprotein in a crisp coating, fried to order and served with two dipping sauces, one roasted peanut and one sweet-and-sour.
Six hand-pleated steamed momos filled with spiced cabbage, served with a bowl of fiery tomato-sesame achar ground fresh for dipping.
Steamed rice-flour dumplings from the Newar kitchen, pinched to a fine point and filled with chaku molasses and toasted sesame, scented with orange peel.
A Nicaraguan nacatamal steamed in plantain leaf: achiote masa layered with rice, potato, tomato, olive, chickpeas and chile, unwrapped at the table.