Quail escabeche with Sichuan pickled persimmon, fragrant herbs and Arbol chili

Beets with aerated goat feta, coffee, husk cherries and passion fruit

Charred octo with glass noodles, lemongrass, aji lemon and roasted chestnut mushrooms

Red curry poached lobster with chantenay carrots, lime relish, dill pollen and puffed grains

Nantucket bays with fish sauce caramel, brussel leaves, crispy potato and dill