Pickled daikon, cauliflower pearls, red berries, and herb oil on a creamy root purée.

Fermented radish, kelp essence, and tapioca with lime zest foam.

Charcoal turnip, creamy potato base, and fermented berry dots.

Beets, yogurt cloud, and edible petals with pistachio oil.

Scallop medallions, squid ink pearls, and micro herbs in a light ocean emulsion.

Ricotta-filled pasta, truffle foam, and black caviar with edible flowers and green pea dots.

Tapioca pearls, white onion petals, and crispy chive oil on cauliflower cream.

Turnip discs, black garlic soil, and herb mousse with violet petals.

Poached apples, elderflower foam, and seaweed caviar with dill oil.

Compressed melon, caviar spheres, and white broth foam with lemon oil drizzle.

Tomato fondant, foam of parmesan, beet dust, and basil microgreens.

Celeriac rounds, white garlic cream, and dehydrated herbs.

White beet, horseradish cream, and roe with dill pollen.

Carrot orbs, white bean purée, and burnt leek ash with tiny basil tips.

Mushroom-filled dumplings, garlic foam, pine needle dust, and black garlic flowers.

Delicate ravioli, rosemary mist foam, and citrus zest pearls.