Restaurant

Tomato, bread, garlic, EVOO, Iberian ham and boiled egg.

With drops of mango aioli.

Twice-cooked baby potatoes with kimchi mayo.

Bluefin tuna, avocado, mango, red onion, passion-fruit pearls, pistachio and lime mayo.

Slow-cooked Iberian pork cheek, truffle mayo, Parmesan and reduced jus.

Potato, egg, tuna belly and homemade mayonnaise.

Tender potatoes, broken fried eggs, mushroom cream, foie and citrus zest.

Corn tortilla, crispy king prawn, red onion and roasted-garlic aioli.

Mixed leaves with avocado, mango, berries, walnuts and goat cheese, berry dressing and goat-cheese ice cream.

Goat cheese, strawberries, avocado, mixed leaves, mango, mango vinaigrette and petaceta.

Fresh tomato, avocado and melva (frigate tuna) with honey-mustard vinaigrette.

Burrata, cherry tomatoes, pistachio, rocket, strawberry pearls, Parmesan, crispy Iberian ham and honey-lime vinaigrette.

Panko-crusted octopus with smoked-paprika aioli.

Oven-baked salmon with creamy dill and leek sauce.

Golden cod loin with young garlic cream.

Iberian pork tenderloin on potato medallions, topped with foie and demi-glace.

Salmon, garlic prawns, avocado, mango and vegetables over rice, with sesame and house sauce.

Marinated crispy chicken, avocado, mango, tomato and vegetables over rice, with sesame and house sauce.

Double smash of dry-aged Rubia Gallega, smoked cheese, bacon, fried onion and Ron Pálido sauce.

Cheesecake with Sicilian pistachio ice cream.

Pineapple, coconut, Malibu and a filled centre, with mango ice cream.

Pistachio sponge and mousse with a raspberry heart, with pistachio ice cream.

White chocolate and passion-fruit oval with mango ice cream.

Bourbon vanilla and macadamia, with Madagascar vanilla ice cream.

Crispy puff pastry and cream with vanilla ice cream.

White chocolate egg filled with mango coulis.