Chef Luke Denton Schafer

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

Arroz Caldoso de Bogavante: Rich, soupy rice with fresh lobster, saffron, and sofrito made with local tomatoes and onions

Canelons de Rostit: Traditional cannelloni filled with slow-roasted meats, topped with creamy béchamel sauce and gratinated with aged cheese

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

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

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

Salted Honey and Ricotta Cheesecake: A no-bake ricotta cheesecake infused with salted honey, topped with a rosemary caramel drizzle and toasted pine nuts

Gazpacho Shots Trio: Three mini gazpacho shots: classic tomato, watermelon-basil, and cucumber-mint

Marinated Anchovies with Citrus Zest: Served on a bed of shaved fennel and orange segments, drizzled with olive oil

Beetroot Tartare: With capers, shallots, and a creamy horseradish espuma, served on crispy rye crackers

Charcoal-Grilled Octopus: Served with a smoked paprika aioli and crispy chorizo crumbs

Garlic Prawns with Lemon Foam: Sizzling prawns in garlic olive oil, topped with a light lemon emulsion

Mussels Escabeche: Marinated in white wine vinegar, saffron, and herbs, served with crunchy pickled vegetables

Mini Iberian Pork Sliders: Topped with caramelized onion jam, manchego, and a dollop of alioli on brioche buns

Patatas Bravas Duo: Crispy potatoes served with a spicy smoked tomato sauce and garlic aioli in separate dips

Stuffed Piquillo Peppers: Filled with creamy cod brandade and garnished with roasted almond flakes

Mini Crema Catalana: A traditional burnt cream served in small ceramic dishes with a hint of orange zest

Churro Bites with Chocolate Ganache: Bite-sized churros dusted in cinnamon sugar, served with warm dark chocolate for dipping

Turrón Cheesecake: A deconstructed cheesecake inspired by almond nougat, layered with honey, nuts, and a crunchy crumble

Oysters Rockefeller: Baked oysters with spinach, Parmesan, and herb breadcrumbs

Scallop Ceviche: Thinly sliced scallops with passionfruit, jalapeño, and cilantro

Tuna Tataki: Lightly seared tuna with a miso-yuzu glaze and crispy lotus root

Sea Urchin and Saffron Risotto: Creamy saffron risotto topped with fresh uni and chives

Crab Bisque: Rich and velvety, finished with cognac and a dollop of crème fraîche

Mussels Provençal: Steamed mussels in a garlic, white wine, and tomato broth, served with crusty bread

Grilled Lobster Tail: Served with lemon-herb butter and a side of roasted asparagus

Halibut en Papillote: Halibut baked in parchment with julienned vegetables, white wine, and fresh thyme

Charcoal-Grilled Octopus: Marinated and grilled to perfection, served with smoked paprika aioli and fingerling potatoes

Black Sesame and Matcha Ice Cream Duo: A rich and earthy pairing of Japanese-inspired flavors

Mango and Passionfruit Pavlova: Crisp meringue topped with tropical fruit and whipped cream

Sea Salt and Caramel Cheesecake: Creamy cheesecake with a salted caramel glaze and a seaweed-infused crust

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

Scallop Ceviche Tacos: Served in crispy wonton shells with avocado crema and chili oil

Lobster and Saffron Samosas: Golden samosas filled with lobster and saffron, accompanied by a cilantro chutney

Beetroot Carpaccio with Miso Glaze: Thinly sliced beetroot with whipped goat cheese, hazelnuts, and miso vinaigrette

Pork Belly Bao Buns: Soft steamed buns filled with slow-cooked pork belly, hoisin sauce, and pickled cucumber

Crab and Coconut Soup: A creamy soup with Thai spices, crab meat, and a hint of lime

Smoked Eggplant Ravioli: Handmade ravioli stuffed with smoked eggplant and ricotta, served in a dashi beurre blanc

Togarashi-Spiced Lamb Chops: Grilled lamb chops with a pomegranate reduction and roasted heirloom carrots

Miso-Marinated Cod with Cauliflower Purée: Black cod marinated in miso, paired with a smooth cauliflower purée and soy-glazed greens

Wild Mushroom Risotto with Sake: Arborio rice cooked with sake, porcini mushrooms, and Parmesan

Black Sesame and Tahini Tart: With a sesame crust, tahini ganache, and orange marmalade

Passionfruit and Ginger Panna Cotta: Creamy panna cotta with a zing of ginger and passionfruit coulis

Mochi Doughnuts with Cardamom Sugar: Soft and chewy, served with a dark chocolate dipping sauce

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

Oysters Rockefeller: Baked oysters topped with a creamy spinach-Parmesan sauce and a golden breadcrumb crust

Carpaccio di Manzo: Thinly sliced beef tenderloin drizzled with truffle oil, Parmesan shavings, and arugula

Stuffed Figs with Gorgonzola and Prosciutto

Black Ink Tagliolini with Lobster: Handmade squid ink pasta tossed in a light lobster bisque sauce with tender lobster pieces

Porcini Mushroom Risotto with Parmesan Crisp: Creamy risotto infused with earthy porcini mushrooms, topped with a delicate Parmesan crisp

Pumpkin Ravioli with Brown Butter and Sage: Sweet pumpkin-stuffed ravioli dressed in a nutty brown butter sauce with crispy sage leaves

Seared Duck Breast with Pomegranate Glaze: Succulent duck breast with a tangy-sweet pomegranate reduction, served with roasted root vegetables

Herb-Crusted Lamb Chops with Mint Gremolata: Juicy lamb chops coated in a herbed crust, paired with a mint and lemon gremolata and a potato gratin

Grilled Sea Bass with Saffron Sauce: Perfectly grilled Mediterranean sea bass, served over creamy saffron-infused mashed potatoes and wilted spinach

Molten Chocolate Lava Cake with Raspberry Coulis

Amaretto Tiramisu

Passionfruit Panna Cotta