Chef Claudia Silva

"Al pil pil" prawns, cooked in spicy garlicky butter mixed with white wine and merkén. Served with fresh parsley and hot bread

Cheese, fruit, chutney and marinated olives board

Chilean sopaipilla with pebre

Fresh seasonal pickle salad

Smoked salmon an bechamel croquettes

Parmesan scallops served with fluffy sour cream and fresh focaccia

Caramelized tomato tartar

Chilean crab chupe

Chilean artichoke chupe

Freshly made Ceviche with leche de tigre and hints of coconut

Hand-cut spicy beef tartare, topped with cured egg yolk and finished with crispy fried capers

Spice curated salmon served with onion focaccia toasts and spicy lactonese

Baby leaves, curated beetroot and pickled onions salad, topped with toasted salted almonds. Aceto and honey dressing

Baked zucchini and eggplant pockets, stuffed with tofu, nuts and cheese. Served with special tomato sauce

Burnt butter-basted white fish, spinach pureé and pickled rhubarb

Citrus-marinated stuffed chicken, brown butter Brussels sprouts

King oyster mushroom steak, cauliflower purée

Marinated pan seared beef and rustic mashed potatoes. Served with red wine reduction

White fresh fish and veggies papillote, served with crispy baked potatoes

Slow cooked lamb, mint and pea purée

Mushroom, demi glace and prosciutto risotto

Prawn risotto, shellfish bisque, lemon zest and lots of cheese

Seasonal mix of green leaves, pan seared nectarines, capers, marinated feta and crushed pecans

Frozen Greek yoghurt, hazelnut praline, whipped honey

Lemon and vanilla diplomat

Passionfruit dessert

Red wine turrón with walnuts praliné

Caramelized tomato tartar

Freshly made Ceviche with leche de tigre and hints of coconut

Hand-cut spicy beef tartare, topped with cured egg yolk and finished with crispy fried capers

Parmesan scallops served with fluffy sour cream and fresh focaccia

Zucchini carpaccio

"Al pil pil" prawns, cooked in spicy garlicky butter mixed with white wine and merkén. Served with fresh parsley and hot bread

Baby leaves, curated beetroot and pickled onions salad, topped with toasted salted almonds. Aceto and honey dressing

Chilean artichoke chupe

Chilean crab chupe

Seasonal mix of green leaves, pan seared nectarines, capers, marinated feta and crushed pecans

Burnt butter-basted white fish, spinach pureé and pickled rhubarb

Citrus-marinated stuffed chicken, brown butter Brussels sprouts

Marinated pan seared beef and rustic mashed potatoes. Served with red wine reduction

Mushroom, demi glace and prosciutto risotto

Roasted pumpkin risotto, toasted cashews, parsley pesto

Walnut ragú lasagna

Slow cooked lamb, mint and pea purée

"Manjar"(milk caramel) mousse with chocolate sauce

Berries pavlova

Frozen Greek yoghurt, hazelnut praline, whipped honey

Lemon and vanilla diplomat

Tea infused Panna Cotta, served with herby refreshing syrup

"Al pil pil" prawns, cooked in spicy garlicky butter mixed with white wine and merkén. Served with fresh parsley and hot bread

Cheese, fruit, chutney and marinated olives board

Chilean sopaipilla with pebre

Hummus, baba ganoush and warm sourdough bread

Fresh seasonal pickle salad

Baby leaves, curated beetroot and pickled onions salad, topped with toasted salted almonds. Aceto and honey dressing

Caramelized tomato tartar

Freshly made Ceviche with leche de tigre and hints of coconut

Pumpkin and ginger soup

Roasted artichokes on cashew and tomato sauce

Seasonal mix of green leaves, pan seared nectarines, capers, marinated feta and crushed pecans

Baked zucchini and eggplant pockets, stuffed with tofu, nuts and cheese. Served with special tomato sauce

Beetroot falafel with fragrant, zesty, and nutty basmati rice

Citrus-marinated stuffed chicken, brown butter Brussels sprouts

Burnt butter-basted white fish, spinach pureé and pickled rhubarb

Fresh salmon cooked in a crispy bread, parsley, butter and garlic crust, served with roasted potatoes

Slow cooked lamb, mint and pea purée

"Manjar"(milk caramel) mousse with chocolate sauce

Lemon and vanilla diplomat

Red wine poached pears

Seasonal fruit bowl

Berries pavlova