Lesson 1: Sample Menus

These Menus has been obsessively formulated with certified organic, wild crafted, functional & phytochemical rich superfoods, tonic herbs, algae and probiotics designed to lift your spirits, activate your mind, nourish your body, heal your gut and support health and longevity.

Plant Hormetics From Land & Sea

Adventures of Beetroot

Chilled consommé with strawberry and melon, lavender jam, horseradish and textures of beet

Shinrin-Yoku, Forrest Bathing

Ceviche of lighly pickled blueberries, wild forrest terpenes, thyme yogurt

Garden oF Eden

Figs, berries, shalajit, foti root, activated coconut charcoal

Matcha Fileds of Uji

Matcha jelly with matcha custard, cake & foam

Fragrance of Asia

Saffron & cardamon creme brûlée with medicinal herbs and mulberries, coconut cream

The cuisine of Naturalness by Darren Maguire

Butternut Squash Veloute

Pumpkin Cheese, Mesclun, Rose

Textures of Beetroot

Pear, Lavender jam, Horseradish

Black Grape Ceviche

Pickled Cucumber, Tahini, Lime

Carrot and Seabuckthorn,

Orange, Spinach, Dulse

Apple & Matcha Espuma

Pistachio, Fig, Black Olive Caviar, Parsnip

Medicinal Cocktail of Red Bush

Vanilla, Cinnamon, Liquorice

Dark Cacao Truffles

Saffron, Date, Coconut

Spinach and Arugula “Volute”

with cheese cream, Mushroom foam

Beetroot tartare with horseradish sour cream,

crushed Blackberries, Lavender

Carpaccio of butternut squash, pickled cucumber,

Red cabbage, garlic

Baby navet, Basil, lemon,

Black pepper, Kimchi sauce

Blue Cheese,

Pear, Black pepper, basil, and fig

Red Cabbage Gazpacho with

Pommery Grain Mustard Granita

Onion tartare, wild mushrooms, miso, celeriac remoulade, Lemon, Thyme

Slow cooked baby carrots, big leaf spinach, orange, sesame, nutmeg

Pea Porridge with Shaved Fennel, coriander

Slow cooked apple, almond crumble, spices, orange confit, and hibiscus

Carrot Tartar

Coriander, Sesame & Avocado, Umeboshi & Olive Oil

Bright Green English Asparagus

Pea & Broad Bean Fricassee, Crunchy Asparagus Salad, Sweet Ginger/Soy Dressing

Black Truffle Tortellini

Unctuous truffle Velouté

Very Large White Asparagus

Fresh Morel, Garlic & Brandy Grated Crust & Watercress Oil

Gouda Coréen aux Algues’ fait Maison

Green Tomato Chutney, Celery Salad

Pomegranate Poached Rhubarb

Fresh Lychee & Rose Petal Sorbet

First Strawberries & Dark Chocolate

Crunchy Tart & Strawberry Sorbet

Mushroom consommé, fregola

Carrot Salad, crème fraîche, chicory

Delica pumpkin, chestnut, smoked almond

Fennel, agnolotti, pickled girolles

Sweet Potato gnocchi, artichoke, hazelnut

POTATO MAGMA

A potted plant with a straw to extract the soup whilst smelling the herbs simultaneously. This dish was a full sensory experience, and such an exciting start

NASTURTIUM TART & SEA BUCKTHORN & BLACKCURRENT BUTTERFLY

SEASONAL PICKLES

FRESH SEAWEED

CUCUMBER SKIN & PARSLEY

PRESERVED MORELS FROM SPRING

MARIGOLD FLOWERS WITH A WHISKY EGG-NOG

JUST COOKED PEAS WITH WHIPPED CREAM and Pea Miso

BERRIES AND FAVA BEANS

This was described as a ripe fruit ceviche which contained raspberries, red and green strawberries, flowers, fava beans, and radishes. It was bathing in a white currant broth. Light, refreshing, and slightly spicy.

UMAMI FLATBREAD

This dish was special because it looked so simple, yet had maybe the most complex flavor of the night. The mustard greens and a chili spice that the team had brought back from their trip to Tulum both added a nice kick to the cracker, radishes, and fruit. Umami to the max.

Black Truffle Ravioli.

PUMPKIN SEED CURD AND Dehydrated ROSES with walnut mole

SHAWARMA OF CELERIAC AND TRUFFLE

The main dish was a play on a traditional steak, except the “meat” was made from celery and truffle.

BERRIES & CREAM

MOLD PANCAKE

The pancake was a tortilla that had mold growing on it, much like a brie cheese, and it was filled with ice cream and a balsamic fig sauce. The mold pancake protected your mouth from the cold of the ice cream, and the fig balsamic added a nice acidity to the dish.