Chef Luke Denton Schafer

Chilled Melon & Cucumber Gazpacho

Octopus Carpaccio: Thinly sliced octopus with preserved lemon, fennel shavings, capers, and a drizzle of Sicilian olive oil

Mediterranean Mezze Trio: Featuring roasted red pepper hummus, whipped feta with thyme honey, and a smoky baba ghanoush, served with za’atar pita crisps

Charred Sardines: Served over a bed of herbed bulgur, with roasted cherry tomatoes and a lemon-garlic emulsion

Spinach & Ricotta Gnocchi: Hand-rolled gnocchi in a light sage butter sauce, topped with crispy Parmesan shards

Grilled Halloumi Salad: Warm halloumi with arugula, pomegranate seeds, candied walnuts, and a citrus vinaigrette

Seared Sea Bream Fillet: Served with saffron-infused potato purée, a side of sautéed wild greens, and tomato confit

Slow-Cooked Lamb Shoulder: Braised in white wine and herbs, paired with charred eggplant purée and a drizzle of pomegranate molasses

Mediterranean Vegetable Millefeuille: Layered zucchini, eggplant, and roasted peppers with goat cheese, basil pesto, and toasted pine nuts

Bandeja de frutas tropicales mixtas cortadas artísticamente

Dark Chocolate and Olive Oil Mousse

Baklava Cheesecake

Edamame and Yuzu Salt: Warm edamame tossed in yuzu-infused sea salt

Tuna Tataki: Lightly seared tuna with ponzu sauce and pickled radish

Agedashi Tofu: Crispy tofu in a delicate dashi broth with grated daikon and green onion

Sashimi Trio: Salmon, tuna, and yellowtail with freshly grated wasabi

Vegetarian Sushi Platter: Assorted vegetable rolls with avocado, pickled burdock, and shiso

Spicy Tuna Roll: Topped with sesame seeds and spicy mayo

Chicken Teriyaki: Grilled chicken thighs glazed with homemade teriyaki sauce and steamed rice

Salmon Nanbanzuke: Lightly fried salmon marinated in sweet vinegar, served with seasonal vegetables

Vegetable Tempura: Crispy tempura with seasonal vegetables and tentsuyu dipping sauce

Matcha Ice Cream: Topped with azuki red bean paste

Black Sesame Panna Cotta: Garnished with sesame tuile

Yuzu Sorbet: Refreshing and light with candied yuzu peel

Salmorejo: Creamy cold tomato soup from Córdoba, garnished with jamón ibérico shavings, crumbled boiled egg, and a drizzle of extra virgin olive oil

Boquerones en Vinagre: Marinated white anchovies served with piquillo peppers, parsley, and a touch of garlic oil

Tortilla Española (Vegetarian): Classic Spanish potato and onion omelet, served with alioli and roasted red pepper relish

Jamón Ibérico with Pan con Tomate: Thin slices of premium jamón ibérico served with traditional Catalan tomato-rubbed bread

Gambas al Ajillo: Juicy shrimp sautéed in garlic, chili, and olive oil, finished with fresh parsley

Setas al Ajillo (Vegetarian): Sautéed wild mushrooms in garlic and olive oil, served with a sprinkle of smoked paprika

Carrilleras de Cerdo Ibérico: Slow-braised Iberian pork cheeks in red wine and oloroso sherry, served with creamy mashed potatoes and sautéed green beans

Bacalao a la Vizcaína: Salt cod cooked in a rich Basque-style red pepper and tomato sauce, served with roasted potatoes

Pisto Manchego (Vegan): Spanish ratatouille with eggplant, zucchini, bell peppers, and tomatoes, topped with a touch of smoked paprika

Tarta de Santiago: Traditional almond cake from Galicia, dusted with powdered sugar and served with orange zest cream

Churros with Chocolate: Crispy churros served with a thick and velvety hot chocolate dipping sauce

Crema Catalana: Spain’s take on crème brûlée, flavored with cinnamon and lemon zest, topped with caramelized sugar

Seasonal Vegetable Cream Soup: Served with a drizzle of extra virgin olive oil and artisan bread

Smoked Salmon Tartare: With avocado cream, dill, and lemon zest

Grilled Goat Cheese Salad: Mixed greens, walnuts, figs, and honey-balsamic dressing

Seafood Paella: Featuring locally caught shellfish and saffron rice

Slow-Cooked Beef Cheeks: Served with creamy mashed potatoes and red wine sauce

Vegetarian Eggplant Parmigiana: Layers of roasted eggplant, mozzarella, and rich tomato sauce

Grilled Sea Bass: Accompanied by seasonal vegetables and lemon-caper butter

Herb-Crusted Lamb Chops: Served with rosemary potatoes and mint jus

Wild Mushroom Risotto: Creamy arborio rice with truffle oil and Parmesan

Olive Oil Ice Cream with Salted Caramel

Chocolate Textures: A plate of dark chocolate ganache, cacao soil, chocolate air, and a cherry compote

Torrija Reimagined: A caramelized brioche soaked in cinnamon-infused milk, paired with smoked milk ice cream

Pa Amb Tomàquet i Embotits: Traditional Catalan tomato bread served with a selection of cured meats, including fuet, llonganissa, and jamón serrano

Amanida de Bacallà Esqueixat: Salt cod salad with tomatoes, olives, and red onions, dressed with arbequina olive oil

Escalivada (Vegetarian): Roasted red peppers, eggplant, and onions, served with crispy bread and a dollop of romesco sauce

Fideuà de Pescador: Traditional noodle dish cooked with cuttlefish and mussels, served with garlic aioli

Canelons de la Iaia: Classic Catalan cannelloni filled with chicken and pork, topped with creamy béchamel and gratinated cheese

Arròs de Verdures (Vegan): Seasonal vegetable rice cooked with saffron and a light vegetable broth

Pollastre a la Catalana: Free-range chicken cooked with dried fruits, pine nuts, and a white wine reduction, served with roasted potatoes

Daurada a la Planxa: Grilled sea bream fillet with olive oil, garlic, and parsley, accompanied by seasonal greens

Melós de Verdures (Vegan): A medley of seasonal vegetables braised in olive oil and herbs, served with creamy polenta

Crema Catalana: The classic Catalan custard dessert with caramelized sugar

Bunyols de Vent: Light and airy fritters, served with a dusting of sugar and a chocolate dipping sauce

Iogurt Artesà amb Mel: Artisanal yogurt from the Pyrenees, drizzled with honey and sprinkled with walnuts

Deconstructed Caesar Salad: Romaine hearts, anchovy emulsion, crispy Parmesan tuile, and herb breadcrumbs

Beet & Burrata Medley: Roasted and pickled beet slices with creamy burrata, orange segments, and pistachio dust

Smoked Salmon Millefeuille: Layers of cured salmon, crème fraîche, and dill with a lemon vinaigrette drizzle

Seared Scallop with Corn Purée: One plump scallop, served on a sweet corn velouté with crispy pancetta and microgreens

Charcoal-Grilled Prawns: Tossed in chili-lime butter, served over a zesty mango and avocado salad

Mini Seafood Paella: A small portion of saffron rice with mussels, prawns, and calamari

Lamb Loin with Herb Crust: Served with roasted root vegetables, red wine jus, and garlic purée

Duck Breast with Orange Glaze: Slices of perfectly cooked duck, with braised red cabbage and crispy polenta cake

Wild Mushroom Ravioli: Handmade pasta filled with porcini mushrooms, served in a light truffle cream sauce

Vanilla Bean Panna Cotta: Topped with seasonal fruit compote and a honey tuile

Lemon & Thyme Tart: A tangy lemon custard with a buttery shortcrust, garnished with candied thyme

A caramelized brioche soaked in infused milk, paired with smoked milk ice cream

Esqueixada de Bacallà: Traditional Catalan cod salad with shredded salt cod, tomatoes, onions, black olives, and a drizzle of arbequina olive oil

Foie Gras Català: House-made duck foie gras terrine with fig jam, toasted coca de vidre, and a touch of Maldon sea salt

Amanida de Formatge de Cabra (Vegetarian): Mixed greens with caramelized goat cheese, candied walnuts, and honey-mustard vinaigrette

Fideuà Vegetal (Vegetarian): Catalan-style noodle dish with seasonal vegetables, artichokes, and a touch of smoked paprika, served with garlic aioli

Canelons de la Iaia: Classic Catalan cannelloni filled with chicken and pork, topped with creamy béchamel and gratinated cheese

Suquet de Peix: Classic Catalan fish stew with monkfish, prawns, clams, and a saffron-infused broth, served with rustic bread

Coca de Verdures Escalivades (Vegan): Crispy flatbread topped with fire-roasted red peppers, eggplant, and onions, finished with a drizzle of romesco sauce

Melós de Vedella amb Parmentier de Trufa: Braised veal cheek cooked until tender in red wine and thyme, served with creamy truffle potato purée

Crema Catalana: The quintessential Catalan dessert, a rich custard infused with lemon and cinnamon, topped with a caramelized sugar crust

Xuixos de Girona: Flaky, sugar-dusted pastry filled with creamy vanilla custard, served with dark chocolate sauce

Mel i Mató (Gluten-Free): Fresh Catalan cheese with honey, walnuts, and a sprinkle of orange zest

King Prawns with Garlic and Chili: Succulent prawns sautéed in olive oil with garlic, red chili, and a hint of parsley

Beef Carpaccio with Truffle Oil and Parmesan: Paper-thin slices of beef, drizzled with truffle oil and topped with shaved Parmesan and arugula

Burrata with Cherry Tomatoes and Basil Oil: Creamy burrata paired with sweet cherry tomatoes, a drizzle of basil oil, and toasted pine nuts

Grilled Octopus with Smoked Paprika: Tender octopus charred to perfection, served with a smoked paprika aioli and crispy potatoes

Tiny portion of crispy Spanish-style breadcrumbs topped with a quail egg and micro herbs

Lamb Meatballs in Spiced Tomato Sauce: Juicy lamb meatballs simmered in a rich tomato sauce with Mediterranean spices

Braised Iberian Pork Cheeks with Red Wine Jus: Melt-in-your-mouth pork cheeks slow-cooked in a red wine reduction, served with creamy potato purée

Seared Sea Bass with Lemon Caper Sauce: Fresh Mediterranean sea bass, lightly seared and topped with a zesty lemon caper sauce, served over wilted greens

Herb-Crusted Chicken Supreme: Juicy chicken breast coated in an herbed breadcrumb crust, served with roasted seasonal vegetables

Chocolate Ganache Tart with Salted Caramel and Crispy biscuit

Vanilla and Orange Crème Catalana Brulée with creamy vanilla icecream

Lemon Posset with Almond Biscotti and toasted meringue