No dish was less than outstanding.
White asparagus and fiddlehead salad with sunchokes, pickled beets and fermented carrots.
Plant based Asian hot pot with soba noodles, vegan dashi, eggplant, shiitake mushrooms, celeriac and daikon radish.
Roasted Hawaiian pineapple with date and tulsi leaf caramel, coconut and cocoa nib crumble.
Belgian white asparagus with wild leeks and morinja (highly nutritious leaves grown in tropical regions) pesto.
Plant based lasagne made with celeriac, eggplant, charred cherry tomatoes, peas, mushrooms, goji berries and zucchini "cream".
Banana split with coconut "ice cream", cocoa nib sauce and coconut crumble.
Kelp noodle salad and sunchoke puree with pickled carrots, kimchi, coriander and dehydrated olive.
Spring vegetable soup with wakame seaweed broth.
Portobello "chicken", tomato and potato curry with lentils and spinach.
Pineapple sorbet with fennel, orange, tarragon and blueberry powder.
Like I said, remarkably creative and highly satisfying vegan cuisine.