Every Fungai Art dinner unfolds as an arc — a shape held from the first drop to the last sip of tea. Here is how the evening moves.
A mycofermented shot on arrival — chaga, koji, citrus, ginger — alongside a pour from the New Tyme Tonics elixir line. Opens the palate, warms the gut, sets the pace. Non-alcoholic base; natural-wine pairing on request.
A ceremonial micro-drop of Fungai Art amanita extract on a spelt-and-birch-bark cracker, pine pollen dust. Introduced at the table with full clarity of dose and effect. Optional — refusable without comment.
Slow-cooked mushroom broths, koji-cured vegetables, foraged pickles. The bitter and umami foundations that carry the rest of the meal. A twelve-hour chaga-cordyceps-porcini broth is the umami spine most nights.
Three savoury courses built around foraged fungi of the season, cordyceps, chaga, pine pollen, chilcuague. Koji-cured beetroot with lingonberry oil. Wild mushroom with juniper and hazelnut miso. Aged rye with cultured butter and reindeer-moss salt.
Cacao and adaptogen dessert — cocoa cream with reishi's herbal note, candied pine needles, flake salt — followed by warm schisandra-rosehip tea. Integration built into the arc. The meal doesn't just end, it settles.