TOMATO GAZPACHO, SMOKED RICOTTA, BALSAMIC, BASIL OIL, ARTICHOKE CHIPS

SCALLOP CEVICHE, HALF-COOKED LANGOUSTINES, GRAPEFRUIT JUICE, SRI RACHA MAYONNAISE, SALICORN AND HERB OIL

GRILLED OCTOPUS SALAD WITH HUMMUS, SMOKED PROVOLA AND CHORIZO

BEEF TARTARE SMOKED WITH OLIVE WOOD, PICKLES AND EGG YOLK MARINATED IN SOY SAUCE

TUNA TARTARE, AVOCADO PUREE, CUCUMBER FOAM, BOTTARGA, RICE CHIPS, RED CHILLI, PICKLED ONION

ASPARAGUS RISOTTO WITH FRESH ONION, SCALLOPS, PARMESAN AND WILD GARLIC CREAM

DUCK BREAST WITH BEETROOT PUREE, KALE, ASPARAGUS, RED WINE AND ORANGES SAUCE

IRISH ANGUS BEEF WITH MORILLE, BRIOCHE, MUSHROOM DUXELLES, CAULIFLOWER PUREE, PEPPER AND COGNAC SAUCE

SEMI-COOKED TUNA WITH LEMONGRASS INFUSED WATERMELON, AVOCADO FOAM, WASABI MAYONNAISE, CUCUMBER, SAFFRON CHIPS

LOBSTER RAVIOLI WITH SPINACH, LOBSTER BISQUE AND WILD GARLIC SAUCE

CHEESE PLATE WITH SEASONAL CONFITURE

70% DARK CHOCOLATE CAKE WITH HAZELNUT PRALINE, ORANGES, ALMONDS