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