STORIES ON THE PLATE — TASTING MENU

Caramelized prawn mille-feuille with foie gras and green apple.
Rocket salad with confit cherry tomatoes, creamy cheese and slices of roasted Iberian presa.
Refreshing passion fruit gin and tonic.
Sea bass fillet on a butter and rosemary emulsion.
Braised beef tenderloin medallion with creamed potatoes and Bordelaise mushrooms.
Chocolate and biscuits with yuzu, mandarin and grapefruit espuma.

64.50 P/P