Chef Sebastian Cabral Garrott

Aguachirle gray prawns and green apple

Anchoas del cantábrico en aceite

Baby potato salad, caper/gherkin gremolata on white bean hummus

Carpaccio tomatoes from the garden, fresh oregano and chilli… optional anchovies

Carpaccio vaca gallega y alcaparrones

Celery, endive and botarga salad with olive oil

Salmon sashimi in black sugar, passion fruit/orange sauce and fennel

Grilled scallop with pure green apple and pork rinds

Oyster tasting with fruity sauces and foams

Lime and mango panacotta

Pineapple, lemon and chilli carppacio with toasted coconut

"Greek" salad of roasted tomatoes, spiced tofu, dehydrated olives, watercress sprouts and citrus vinaigrette

Charcoal asparagus, powdered black olives on cream cheese and chimichurri

Grilled octopus, with sweet potato puree, honey and basil, smoked paprika oil

Cold strawberry, mint and black pepper soup, cream ice cream

Red tuna carpaccio with bright orange and avocado

Warm prawn salad, burnt onion peel and roasted potatoes, smoked paprika oil from La Vera

Vegetable ratatouille and basil oil

Anchoas del cantábrico en aceite

Braised beef ribs with mashed potatoes and chimichurri

Salmon sashimi in black sugar, passion fruit/orange sauce and fennel

Roasted red lobster, avocado puree, broad beans and pork rinds

Charcoal sardines with burnt lemons and crispy potatoes with criolla sauce

Grilled hake in black pepper sauce, salmon roe and horseradish

Lime and mango panacotta

Cold strawberry, mint and black pepper soup, cream ice cream

Warm salad of peas, beans, broccoli on charcoal, mix of fresh herbs and milk curd

Roasted red pepper stuffed with scamorza cheese, Provencal sauce and toasted bread

Aguachirle gray prawns and green apple

White meat fish carpaccio, yellow pepper mayonnaise, pomegranate and chilli

Celery, endive and botarga salad with olive oil

Cantabrian anchovies in repopulated lettuce salad, Parmesan cheese and giant capers

Red tuna carpaccio with bright orange and avocado

Carbon salt fish with roasted vegetables

Fish and shellfish barbecue

Braised beef ribs with mashed potatoes and chimichurri

Cold strawberry, mint and black pepper soup, cream ice cream

Lime and mango panacotta

Pineapple, lemon and chilli carppacio with toasted coconut