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

Rosewater and Pistachio Panna Cotta

Dark Chocolate and Olive Oil Mousse

Baklava Cheesecake

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

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

Lobster Bisque: Velvety lobster bisque infused with cognac, garnished with crème fraîche and fresh tarragon

Beetroot Carpaccio (Vegetarian): Thinly sliced roasted beetroot with whipped goat cheese, candied walnuts, and orange vinaigrette

Duck Confit Spring Roll: Crispy spring roll filled with tender duck confit, served with a hoisin-plum dipping sauce

Foie Gras Terrine: Served with fig chutney, toasted brioche, and a hint of Maldon sea salt

Grilled Scallops: Seared scallops with saffron-infused cauliflower purée and crispy pancetta

Wild Mushroom Risotto (Vegetarian): Arborio rice with a medley of wild mushrooms, white truffle oil, and aged Parmesan

Beef Tenderloin: Pan-seared beef tenderloin with black truffle jus, potato dauphinoise, and seasonal vegetables

Esclusive paella: Lobster with a thin crispy mediterranean rice infused with saffron and prawn jus

Seared Sea Bass: Puff pastry filled with spinach, wild mushrooms, and butternut squash, served with a red wine reduction

Tropical Fruit Pavlova (Gluten-Free): Crispy meringue topped with passion fruit curd, fresh mango, and kiwi

Lemon Tart: Zesty lemon tart with a caramelized sugar crust and a dollop of Chantilly cream

Dark Chocolate Fondant: Warm molten chocolate cake with vanilla bean ice cream and a raspberry coulis

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

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

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

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

Risotto ai Funghi Porcini e Tartufo – Porcini Mushroom Risotto with Truffle Oil

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