Strawberry frozen yogurt with carrot crumb and a crystallized carrot chip.
Strawberry sorbet with sous-vide cheesecake, thyme gel, and Meyer lemon.
Compressed strawberries with Thai basil and Schezwan pepper gel, black pepper biscuits, and basil tops.
A closer look at the final course. The pain perdu was exceptionally well executed: soft, eggy, and thoroughly drenched with custard that had just a splash of rum in it.