Chef Luke Denton Schafer

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

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

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

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

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

Goat´s cheese and honey croquettes

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

Vanilla and Orange Crème Catalana

Lemon Posset with Almond Biscotti

Bruschetta al Pomodoro: Grilled bread with garlic, diced tomatoes, basil, and olive oil

Caprese Salad: Fresh mozzarella, ripe tomatoes, and basil drizzled with extra virgin olive oil and balsamic glaze

Antipasto Platter: A selection of cured meats (prosciutto, salami), cheeses (pecorino, gorgonzola), marinated olives, and artichoke hearts

Risotto alla Milanese: Creamy saffron risotto with Parmesan cheese

Pasta alla Carbonara: Spaghetti tossed in a creamy sauce made with eggs, Pecorino Romano, pancetta, and black pepper

Minestrone Soup: Hearty vegetable soup with beans, pasta, and a rich tomato broth

Pollo al Marsala: Pan-seared chicken breasts in a Marsala wine and mushroom sauce

Eggplant Parmigiana: Layers of fried eggplant, mozzarella, Parmesan, and tomato sauce baked to perfection

Grilled Branzino: Whole Mediterranean sea bass seasoned with herbs and olive oil, served with a lemon wedge

Tiramisù Pistacho: Layers of espresso-soaked ladyfingers with mascarpone cream and cocoa powder

Passion Fruit Panna Cotta: Silky vanilla custard topped with a mixed berry coulis

Hazelnut Cannoli: Crisp pastry shells filled with sweet ricotta cream, chocolate chips, and a hint of orange zest

Oyster with Ponzu and Caviar: Freshly shucked oyster with a ponzu-caviar topping

Toro Tartare with Gold Leaf: Chopped fatty tuna with soy, scallion, and a touch of gold leaf

Wagyu Beef Tataki: Lightly seared wagyu with garlic chips and truffle soy

Premium Omakase Sushi Selection: Includes uni, otoro, and botan ebi (spot prawn)

A5 Wagyu Nigiri: Lightly seared and brushed with truffle soy

Bluefin Tuna Flight: Lean, medium-fat, and fatty tuna sashimi

A5 Wagyu Steak: Perfectly grilled and served with wasabi mashed potatoes and seasonal vegetables

Lobster Tempura: Delicate lobster tail tempura with matcha salt

Hoba Miso Grilled Fish: Seasonal white fish grilled on a hoba leaf with miso paste

Matcha and White Chocolate Fondue: Served with fresh fruit and mochi

Yuzu and Champagne Granita: A refreshing palate cleanser with a luxurious twist

Black Sesame Soufflé: Served with a scoop of matcha ice cream