Food menu
steamed oyster, tosazu, purple cabbage juice, ginger condiment and citrus
trigger fish carpaccio, kiwi cucumber, ananas tomato, and red tomato.
raw big eyed tuna, daidai, beetroot and green almond.
seasonal vegetable salad in spicy som tum dressing
manti, garlic yoghurt sauce, chilli oil, brown butter, and dried mint.
sardine boquerones on toast
culurgiones filled with shrimp, creme fraiche, and spring onion
lobster roll, homemade aioli, herbs, and guindillas
tuna belly in madeira and pepper sauce (sicuan, java, green pepper, pink pepper, and black pepper)
galician giant clam & pérola
paratha, grilled fish, and herbs
cuttlefish on the barbecue, Ink sauce, red pepper reduction, daikon and dry raspberry dust
tomme and quince marmalade
parmesan ice cream and red wine reduction
hot chocolate mousse, vanilla ice cream, and cacao crumble.