.Homemade sourdough Bread

Canapés

.Seabream tartare with ají amarillo and passionfruit

Sides and dips to share

.Bresaola on sweet melon and almond slices

.Fennel salad with citrus wedges, mint leaves and sprouts

.Labneh, tahini, garlic yoghurt

Main courses

THE FISH

.Buttered Lobster with asparagus and saffron rouille

.Octopus with romesco sauce, smoked paprika and patatas arrugadas

.....Refreshing lemon sorbet.....

THE MEAT

.Lamb rack on caramelised sweet potatoes

.Picaña on rucula and lamb lettuce with parmesan shavings and balsamic reduction

Dessert

Blueberry bites, coconut cream and lemon curd

Starter

.Glazed shrimp gyoza

.Baked soft aubergines with figs and ricotta

Main course

.Sake-glazed black cod with sesame seeds, fennel shavings,

black garlic emulsion, delicate radish salad and yuzu pearls

.Braised baby bok choy with warm garlic, soya and ginger dressing

Dessert

.Coconut and mascarpone cream with pineapple carpaccio, marinated with mint chiffonade

and agave syrup

.Homemade bread basket with olives and cheeseboard

Starter

.Burrata with tomatoes three ways and fresh basil

Main course

.Crispy-skin sea bream, fresh fennel and citrus salad, salsa verde

.Grilled vegetable platter with garlic and marjoram dressing

Dessert

.Tiramisú

.Homemade sourdough Bread

Starter

.Beetroot tartare on avocado and white bean mousse, fresh sprouts and calendula petals

Main course

.Moroccan stuffed aubergine with babaghannough

.Asparagus with courgette hollandais

Dessert

.Carrot and beetroot cake with creamy and light frosting