Our Menu

No. 2 Delta Oyster
Sea water granita, sea fennel oil, and finger lime pearls.

Cantabrian Reserve Anchovy
Served on smoked butter brioche with beurre noisette and sun-dried tomato emulsion.

Mediterranean Red Prawn
Lightly warmed, served with its head jus, citrus, and coral oil.

Chargrilled Octopus on Smoked Potato Parmentier
With a delicate veil of Iberian pancetta, sweet paprika, and baby herbs.

Seared Scallops
Silky cauliflower purée, toasted hazelnuts, and sage butter.

Beef Tenderloin Steak Tartare
Prepared to order with wholegrain mustard, cured egg yolk, and sourdough crisp.

Mediterranean Garden
A selection of ripe tomatoes, mixed leaves, seasonal figs, artisan goat’s cheese, caramelised walnuts, and an orange blossom honey vinaigrette.

Garden of the Sea
Lobster, avocado, mango, fresh greens, citrus fruits, and a light lime and extra virgin olive oil emulsion.

Rice of the Day
Our chef creates a different rice dish each day, inspired by the freshest market produce and the day's catch. Please ask about today's special.

Mediterranean Arroz del Senyoret
Prepared with red prawns, cuttlefish, squid, and a seafood stock slowly simmered for 24 hours.

Scarlet Prawn Rice
A rich, creamy rice finished with the prawn's coral for exceptional depth of flavour.

Blue Lobster Rice
A refined interpretation of the great classic, showcasing the unmistakable taste of premium blue lobster.

Iberian Pork Rice
With Iberian pork shoulder, wild mushrooms, caramelised foie gras, and a rich reduced meat jus.

Seasonal Vegetable Rice
Made with the finest vegetables from the Mediterranean garden, aromatic herbs, and extra virgin olive oil.

Catch of the Day
Selected fresh each morning from the local fish market and expertly prepared to highlight its natural flavour.

Wild Sea Bass
Chargrilled and served with a citrus beurre blanc and seasonal vegetables.

Roasted Turbot
With a light saffron pil-pil sauce and green asparagus.

Croaker Loin
Served with celeriac purée, confit fennel, and a Champagne sauce.

Confit Cod
With black garlic pil-pil and charred leek.

Dry-Aged Beef Tenderloin
Served with a rich red wine jus, glazed shallots, and fondant potatoes.

Premium Dry-Aged Ribeye
Carefully matured and served with chargrilled vegetables and fresh herb butter.

Confit Suckling Lamb
With smoked aubergine purée, fresh rosemary, and a rich reduction of its own jus.

Barbary Duck Breast
Perfectly pink, served with spiced cherries and a Port wine sauce.

Our Citrus Garden
A selection of lemon, orange, and yuzu textures with basil ice cream.

Chocolate in Five Textures
Chocolate mousse, silky cream, cocoa crumble, crisp chocolate, and artisan ice cream.

Artisan Basque Cheesecake
With a creamy centre, Madagascar vanilla, and fresh red berries.

Bourbon Vanilla Mille-Feuille
Delicate layers of puff pastry with light vanilla cream and golden caramel.

Caramelised Brioche French Toast
Served with fresh milk ice cream and almond praline.