Depending on seasonal produce
Burrata, aubergine confit, marinated tomatoes, black olive soil, rocket sprouts
Pallars beef steak tartare smoked in-house, with creamy mustard
Sweet potato gnocchi with thyme sauce and Iberian pork shoulder
Spinach ravioli filled with roasted butternut squash and ricotta with lobster and white wine butter
Artichoke confit stuffed with Iberian pork pluma (feather cut) and truffled potato foam
Grilled scallops, caviar, roast chicken jus, stewed Maresme peas
Grilled veal fillet, porcini mushrooms, red wine reduction, celeriac bake and fresh Montseny wasabi
Selection of organic Catalan cheeses with homemade jam
Apple in various textures with yoghurt and honey
Pistachio and mascarpone tiramisu ‘prepared at the table’
Chocolate financier: hazelnut cream and gianduja ice cream
Petits fours
Depending on seasonal produce
Burrata, aubergine confit, marinated tomatoes, black olive soil, rocket sprouts
Cream of roasted butternut squash, red prawn tails, black sesame oil and thyme croutons
Free-range egg cooked at 63ºC with seasonal mushrooms and cured pork belly
Baked wild meagre, sea urchin jus, creamy fennel and dill emulsion.
Boneless lamb shoulder, tarragon reduction, chickpea cream with ras el hanout and aubergine jam
Exotic cloud: passion fruit, coconut and white chocolate
Chocolate, salted caramel and raspberry textures
Petits fours
Almond cheese with tomato chutney and dried Aragonese black olives
Roasted pumpkin cream, tofu fingers, black sesame oil and thyme croutons
Aubergine tarte Tatin with hazelnut romesco and onion confit
Artichoke hearts confit stuffed with truffles and stewed mushrooms
Creamy rice with roasted sweet potato, fennel and morels
Pear poached in white wine with cinnamon and citrus
Cacao cake with hazelnut sorbet
Petits fours