All our menus begin with a carefully curated selection of homemade butters, locally sourced tasting olive oil, island olives, and artisan sourdough bread.
3 Course
Tuna tartare
Fresh tuna tartare with black sesame seeds, creamy avocado, ginger, and a delicate sriracha mayo, finished with a touch of lime zest and micro cilantro for freshness.
Roasted cod fillet
Roasted cod fillet served with confit tomatoes, a zesty lemon and kalamata olive tapenade, and drizzled with herb oil, finished with a light sprinkle of smoked sea salt for extra depth.
Mango and passion fruit cheesecake
Rich and tangy mango and passion fruit cheesecake, paired with a bright lemon curd and topped with a biscoff crumble, garnished with fresh mint and candied citrus zest.
4 Course
Andaluz ajoblanco
Silky chilled almond and garlic soup made with toasted Mallorcan almonds, served with fresh melon, grapes, arbequina olive oil, and a hint of sherry vinegar for depth.
Grilled marinated octopus
Chargrilled octopus marinated with pimentón de la Vera, served with saffron alioli, crispy confit potatoes, and a touch of smoked sea salt.
Pan seared lamb chops
Perfectly seared lamb chops with root vegetables, gratin dauphinoise potatoes infused with nutmeg, and a mustard-thyme sauce, finished with a red wine reduction.
Pineapple carpaccio
Paper-thin pineapple slices infused with ginger and chilli, topped with fresh mint and served with creamy coconut ice cream and toasted coconut flakes for added texture.
5 Course
Cordobés salmorejo
Velvety tomato and bread soup with crispy Ibérico ham, garlic croutons, quail egg yolk, and arbequina olive oil, finished with a hint of Pedro Ximénez vinegar.
Sea bass ceviche
Citrus-cured sea bass with blood orange, avocado, yuzu, chilli flakes, toasted pistachios, and crispy sweet potato ribbons, garnished with shiso and coriander sprouts.
Pan seared fillet of hake and Sóller gambas
With wilted bok choy, a rich lemongrass-ginger prawn broth infused with roasted prawn shells, coriander oil, and a drizzle of prawn-infused oil with lime zest.
Grilled beef fillet
With silky potato purée enhanced with smoked salt and miso butter, roasted fennel, charred asparagus spears, black garlic purée, and crispy shallots, finished with chimichurri sauce.
Passion fruit and strawberries pavlova
Brûléed Italian meringue with crème pâtissière, fresh strawberries, passion fruit, and a light whipped cream, garnished with mint.