Depending on seasonal produce
Burrata, seasonal tomatoes, home-made chutney, black olive soil and rocket sprouts
Pallars beef steak tartare smoked in-house, with creamy mustard
Spinach ravioli stuffed with roasted pumpkin and ricotta, lobster and white wine butter
Roasted scallop with pork jowl, “twice-cooked” barbecued onions and wild asparagus.
Baked wild turbot with creamy vegetable escabeche and cured pork belly
Boneless shoulder of lamb with tarragon and mustard jus, smoked white polenta and crispy kale
Selection of organic Catalan cheeses with homemade jam
Exotic cloud: passion fruit, coconut and white chocolate
Cacoa&Nuts: chocolate and peanut cake, hazelnut ice cream, caramelised pistachios, chocolate foam and chilled white chocolate and vanilla soup
Petits fours
Depending on seasonal produce
Strawberry gazpacho, steamed Sant Carles langoustines, cherry tomatoes and baby spinach with balsamic vinegar.
Burrata, seasonal tomatoes, home-made chutney, black olive soil and rocket sprouts
Free-range egg cooked at 63o with sweetcorn and basil foam, almond crumble and pork belly.
Baked wild sea bass, stewed ripe tomatoes and peppers with herb velouté sauce and toasted pine nuts
Boneless shoulder of lamb with tarragon and mustard jus, smoked white polenta and crispy kale
Exotic cloud: passion fruit, coconut and white chocolate
Cacao: dark chocolate mousse with a raspberry centre
Petits fours
Strawberry gazpacho, cherry tomatoes and baby spinach with balsamic vinegar.
Seasonal tomatoes, almond cheese, home-made chutney, black olive soil and rocket sprouts
Aubergine and spinach ravioli, with pickles and pine nuts
Courgette spaghetti, shiitake mushrooms, hazelnuts and ripe tomatoes
Leek, seitan and porcini mushroom loaf with seasonal vegetables and their jus
Cardamom-infused barbecued pineapple with lemon sorbet and coconut crumble
Chocolate and raspberry cake
Petits fours