Chef Luke Denton Schafer

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

Miso-Infused Burrata: Creamy burrata drizzled with miso caramel, served with charred shishito peppers

Tandoori-Spiced Prawns: Grilled prawns with a yogurt-mint sauce and a drizzle of lime oil

Kimchi Arancini: Crispy rice balls stuffed with mozzarella and kimchi, served with a gochujang aioli

Ceviche with Coconut and Lemongrass: White fish cured in lime juice, coconut milk, and lemongrass, topped with crispy plantains

Duck Spring Rolls: Hoisin-glazed duck wrapped in crispy rice paper, served with an orange-soy dipping sauce

Wild Mushroom and Truffle Gyoza: Pan-seared dumplings with a garlic-soy reduction and truffle foam

Char Siu Beef Short Ribs: Glazed with honey and soy, served with garlic mash and pickled vegetables

Miso-Glazed Salmon: Served on a bed of Mediterranean couscous with a yuzu beurre blanc

Vegetable Massaman Curry: A rich Thai-inspired curry with sweet potato, chickpeas, and toasted cashews

Matcha and Pistachio Crème Brûlée: A delicate fusion of French custard and Japanese flavors

Churro Bites with Mango Coulis: Crispy churros dusted in cinnamon sugar, served with a tangy mango sauce

Dark Chocolate Mousse with Yuzu and Sea Salt: Topped with candied ginger and sesame brittle

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

Rosewater and Pistachio Panna Cotta

Dark Chocolate and Olive Oil Mousse

Baklava Cheesecake

Scallop Crudo with Yuzu and Avocado: Fresh scallops thinly sliced, drizzled with yuzu vinaigrette, and served with creamy avocado mousse and edible flowers

Truffle Arancini: Crispy risotto balls infused with black truffle, served with a Parmesan fondue

Foie Gras Torchon with Fig Jam: Velvet-smooth foie gras, paired with sweet fig jam and toasted brioche

Lobster Ravioli in Saffron Sauce: Delicate house-made ravioli filled with lobster, in a light saffron cream sauce

Wild Mushroom Risotto: Arborio rice cooked with porcini and chanterelle mushrooms, finished with a drizzle of truffle oil

Cacio e Pepe with Pecorino Foam: A luxurious take on the Roman classic with al dente pasta, black pepper, and a light Pecorino foam for a modern twist

Wagyu Beef Tenderloin with Red Wine Jus: Perfectly seared Wagyu beef, served with potato purée, roasted shallots, and a rich red wine reduction

Seared Halibut with Champagne Beurre Blanc: Flaky halibut filet with a velvety Champagne butter sauce, served over a bed of fennel and citrus salad

Duck Breast with Cherry Gastrique: Pan-seared duck breast glazed with a cherry reduction, accompanied by roasted root vegetables and creamy polenta

Chocolate Sphere with Hot Caramel Sauce

Lemon Basil Sorbet with Prosecco

Pistachio Panna Cotta with Gold Leaf

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

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

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

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