Emulsion of tomato and bread with virgin olive oil, sherry vinegar and a pinch of garlic.
Mixed green leaves, rocket and lamb’s lettuce with buffalo mozzarella, avocado, pumpkin seeds, citrus vinaigrette with fresh mint.
Two Mexican wheat tortillas stuffed with courgette, mushrooms, and caramelised onion with melted cheese.
Griddled pork loin with an emulsion of black olives, capers, anchovies, olive oil, garlic, rosemary, thyme, and sage. Served with baby potatoes roasted with garlic.
Salmon fillet with wild mushrooms pickled in raspberry vinegar, wrapped in nori seaweed and filo pastry, with lime-infused coconut sauce.
Gratin of grilled aubergine and courgette with confit tomato sauce, buffalo mozzarella and parmesan cheese.
Fresh pasta packages of gorgonzola cheese and pear, with a smooth lemon sauce.
Chocolate and nut cake served with vanilla ice cream and chocolate fudge.