Say HIIIIIIIIIEEEEEE Questing Queens! So, Dungeons And Drag Queens Was My Introduction To Dimension 20,

Unend Departure Dinner

Celebrating the maiden voyage of the Ship

Courtesy of Chef Quino Del Belsaban (chef) and sous-chefs Voro and Mikelord

We will tonight celebrate the commencement of the journey, and it’s our pleasure this evening to treat you all to a very special and unique singular meal, compliments of the Cosmological Consortium’s Highest Light subcommittee.

We begin with ephemera of mineralflower enclosing lavenderwater-infused mirrorhawk mousse, dusted with riftgrass pollen, nestled on a sprouted microbloom tuft, crowned with edible Serapha Nebulaflorum.

And of course our signature cocktail tonight the Aurora Prismatica, exquisite Empyrean lavender and silk cordial, layered with zephyr of eldermanflower, misted with Alpinian plume of Verdure and lightly smoked with charcoal of Sequestrian hacklethorn. I personally recommend you enjoy it on the rocks – perhaps unorthodox, but just trust us on this one.

Buloga pearl caviar tartare, accompanied by shaved roast of sloe, crowned with frosted Ebonreef truffle, drizzled with 100-traversal-aged prang syrup and garnished with chinchona leaf. Enjoy.

The palate-cleansing salad is up next. My friends, a medley of crisp frisée, tender mini prunus hearts, and heirloom rubus misted with essence of blackened citrus of elderthief, sprinkled with delicious and nutritious high-altitude breadmoss and garnished with greens from the gardens of Gloria. Please enjoy.

Our main entree, my friends: sovereign spice-seared filet of Vildefeluvian lake grouper, ladled with reduction of burk buranah, brushed with crushed pistachio and golden salt, served atop a bed of rare black macrograin sourced from the marshes of Ackute. Dig in.

Miravette Reserve, an aromatic honeylight wine from the Highest Light? Quite delicate, notes of straw and almond, very well-balanced, very intriguing

And for our grand finale, exquisite bombe of blonded and blued chocolate mother-of-mica, encased in a delicate wind-woven sugar dome, decorated with self-caramelizing tufted sugar frond, rosewater foam, and edible silverleaf confetti, and finished of course with a touch of our most rare and fine melt-velvet orchid extract. It’s been our pleasure to serve you this evening everyone. Thank you so much.

Ingredients (by request)

Hors d'oeuvre (Un inspired)

Ephemera of mineralflower - phyllo pastry blossoms lightly brushed with strawberry syrup and sprinkled with gold decorator sugar “minerals”.

Lavenderwater-infused mirrorhawk mousse - salmon cream-cheese mousse (go very easy on the lemon juice) with chili flakes, and smoked paprika, partially lavender tinted

Riftgrass pollen - paprika and a hint of turmeric, edible glitter mica

Sprouted microbloom tuft - ball of sprouts, local wildflower micro blossoms

Serapha Nebulaflorum - Rosemary blossoms, saffron, cornflower petals, and marigold petals

Cocktail (Fold inspired)

Empyrean lavender and silk cordial -

lychee mogu mogu drink(as base silk cordial - can be blended smooth if needed), strong chilled butterfly pea flower tea (as lavender cordial - spoon gently over appears lavender/indigo in basic conditions)

Zephyr of eldermanflower - small amount of Plum Soju spooned gently on top (mildly acidic, turns top of butterfly tea magenta/violet) substitute a tiny amount of white peach or other clear fruit juice of your choice for a non-alcohol version

Alpinian plume of Verdure - Blossoming heather sprig)

Charcoal of Sequestrian hacklethorn - torched cinnamon (not recommended, maybe a cherry wood? smoking not essential for how sweet and floral this cocktail is)

On the rocks - giant ice cubes

Appetizer (Fold inspired)

Buloga pearl caviar tartare - chia caviar with butterfly-tea dyed tapioca pearls served on a base of crème fraîche (alternatively could try black lumpfish caviar too, if available)

Shaved roast of sloe - if sloe = slow thinly shaved oil and sea-salt roast purple potato, if sloe = the gin plum, sliced and roasted umeboshi red plum for garnish (both plum and potato used)

Frosted Ebonreef truffle - crunchy dried shiitake snack mushroom frosted with silver edible mica glitter,

100-traversal-aged prang syrup - balsamic vinegar, fresh raspberry and apricot jam reduction with a touch of soy sauce (strained)

Chinchona leaf - shiso leaf

Salad (Un inspired)

Medley of crisp frisée - a base of curly endive and pea shoots

Tender mini prunus hearts - almonds and dried apricot cut into hearts (both in prunus family),

Heirloom rubus - raspberries and blackberries

Essence of blackened citrus of elderthief - sugared and caramelized blood orange and mini clementine slices, scant raspberry balsamic vinaigrette

High-altitude breadmoss - French bread triangles brushed with olive oil and coated with dried parsley and dill (needs work to become more tasty - try garlic bread triangles and a lighter dusting of herbs)

Greens from the gardens of Gloria - parsley and “spring mix” greens.

Main (Fold inspired)

Sovereign spice-seared filet of Vildefeluvian lake grouper - pacific cod with salt, pepper and old bay, pan seared in vegetable oil and basted with butter

Reduction of burk buranah - supposed to be a cab-sav beurre blanc, but used a Béarnaise instead

Crushed pistachio - crushed pistachio (blanched to remove brown hulls) Golden salt - golden decorator sugar because it looked pretty, but could also try a turmeric-ginger-garlic golden salt,

Rare black macrograin sourced from the marshes of Ackute - black rice

Wine (Un inspired)

Miravette Reserve - 2020 Gérard Bertrand Orange Gold (clean and citrusy, good with fish)

Dessert (Un inspired)

Exquisite bombe of blonded and blued chocolate mother-of-mica - Mirrorhawk pearl of white chocolate strawberry Lindt rolled in blue/yellow cake sprinkles, on a split lemon madeleine shell with blue and yellow chocolate button and crème fraîche ganache

Delicate wind-woven sugar dome - blue cotton candy

Self-caramelizing tufted sugar frond - punished and caramelized marshmallows on a strawberry pocky stem with strawberry syrup and golden sugar embellishments

Rosewater foam - pink lychee gel foam

Edible silverleaf confetti - oregano leaves dusted with silver edible mica glitter

Melt-velvet orchid extract - strawberry vanilla syrup

Enjoy!

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