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Ibaïama ham crumble, melon sorbet & puffed melon seeds

Fish ceviche of the day, mango & spicy tomato jam

Spanakopita revisited : Puff pastry, feta, spinach and Greek yogurt with herbs

Beef tongue, potato foam and fried bread

Cod steak cooked at low temperature “Panzanella” & tomato coulis

Pork belly, horseradish & apple puree, chard

Eggplant tartare, Fregola and arugula-almond pesto

Quail roasted in butter, juice deglazed with port, mixed salad with Pedro Ximénez Grande Réserve 50 year old vinegar, quail eggs and roasted seeds

Plate of ripened cheeses

Lemon meringue tart and strawberries

Lavender crème brûlée & melon sorbet

Sesame crumble, peanut butter ice cream and salted caramel

Verbena biscuit, coconut sorbet, candied pineapple with ginger and chilli

*gluten and lactose free

Fruit salad, watermelon sorbet and chef’s spice burnt wine