Spring
Our spring menu features fresh, seasonal ingredients and light, flavourful dishes. Enjoy the taste of spring.
Starters
Homemade white bean and cashew hummus
with naan bread and grilled seasonal vegetables
V
Baked Stracchino cheese with wild herb salad
raspberry and nut vinaigrette and pear chutney
Beef tartare with quail egg and toasted brioche
Beetroot carpaccio with walnuts and wonton dumplings
filled with tofu and stir-fried vegetables
VG
Prawns with garlic and spicy sobrasada
Beef carpaccio with spicy aged sheep's cheese
rocket and pine nuts
Mussels with white wine and tarragon sauce
Vitello tonnato with crispy capers and rocket
Tapas Selection – Trio of Croquettes (vegetable & porcini | cod | sobrasada)
served with saffron aioli, patatas bravas and Padrón peppers
Mains
Amberjack fillet baked in parchment on a bed of potatoes
with spinach and red Thai curry sauce
Linguine with homemade tomato pesto, pine nuts
and oven-roasted aubergine
VG
Chicken curry with basmati rice and cashew nuts
Beef fillet with jus, maple Dijon carrots and potato gratin
Seabass fillet with lobster bisque
spinach and mashed potatoes
Salmon fillet with black rice, courgette and tomato vegetables
and lime and saffron aioli
Creamy vegetable risotto with seasonal vegetables
V
Linguine with beef fillet tips and vegetables
Beef cheeks with polenta and salsify vegetables
Artichoke hearts filled with Mallorcan ratatouille
rosemary potatoes and white wine foam
VG
VGVegan
VVegetarian