Salad: Belgian endive, bok choy, kalamata olives, chili lime walnuts, pickled red cabbage
Dressing: gochujang emulsion
Garnish: marigolds, hybrid marigolds
Soup: cream of spinach and charred artichoke with chili oil and sumac

Main course: marinated prawn skewer with saffron rice, flatbread and zucchini
Accompaniments: confit garlic sesame sauce and quick pickle

Dessert: flourless mango dark chocolate torte with candied pecan ice cream