This season, we go back to where it all begins. Wilder ingredients, we work less with middlemen, pull on our boots and forage further, use farms to grow the harvests we can’t yet find, let go of ingredients that have become too familiar, lean harder into our rooftop food forest, neighbouring rice paddies and the jungles around us.

Featuring ingredients you think you know, alongside others that we find wilder, delightfully unusual and unique. From sacha inchi and coconut flower, to three kinds of sapodillas, slipper lobster and Surinam cherry, all found close to home.

You will also have the option to go foraging with our team, either around NXT or deeper into the jungle, before your dining experience.

Bookings are now open.