Chef Cayetano Rangel

Sushi & Sashimi: Expertly sliced tuna (akami, toro), yellowtail, seabass

Salmon tartare with lotus crisps,

Steamed spinach with sesame,

Vegetable gyozas with dashi and charred pakchoi

Shrimp tempura

Chicken katsu

Waygu beef

Kasutera and Matcha ice cream

Pan Fried King Prawns Garden Greens, Beurre Blanc & Warm Bread

Watercress Soup & Crème Fraiche Tarragon & Toasted Garlic Bread

Orange, Olive & Thyme Baked Feta Sautéed Baby Potatoes, Roasted Mediterranean Vegetables & Basil Salad

Pea & Mint Crusted Roast Lamb Cutlets Smoked Mash Potato, Asparagus Tips, Charred Onion Petals & Lamb Jus

BACALAO AL PIL-PIL Confited Cod loin in Olive Oil, garlic and chilli, served with emulsioned sauce, roasted red peppers and potato fondant

Chocolate Lava Fondant Clotted Cream & Orange Biscuit Crumb

Balsamic Italian Meringue Strawberry Labneh & Black Pepper Shortbread

Lemon,garlic and chili king prawns,with piquant pepper sauce,rocket salad and Giabatta Croutees

Traditional capresse salad with mozzarella,beef tomato,basil pesto and crunchy leaves

Pollo al limone;roasted chicken breast with creamy lemon sauce,crispy Gnocchi ,charred peppers and Cavolo Nero

- Salmon Fillet, Crispy Gnocchi Sautéed Mushrooms, Basil Cream, Cavolo Nero

BERENJENA RELLENA Roasted aubergine filled with pisto(veg stew in tomato and basil sauce)topped with truffle Mashed potato, caramelised onions and roasted vegetable reduction sauce

Home made Tiramisu,with chocolate and coffe sauce,coffee mousse

Prossecco Panacotta,red fruit compote

-PULPO A LA GALLEGA Tender Octopus slices,served with cooked potatoes and drizzled with Extra Virgin Olive Oil,spanish Paprika and sea salt

CHIPIRONES EN SU TINTA Stewed baby squids with white wine and cuttlefish ink sauce

MEJILLONES CON CHISTORRA Y VINO BLANCO Fresh mussels cooked in withe wine and chistorra sausage sauce

GAMBAS AL AJILLO Peeled king prawns cooked in olive oil with garlik,and chilli,flamed with spanish Brandy

CHULETON Grilled slices of whole rib of beef with Chimichurri

HUEVOS ROTOS Slices of confit potatoes and serrano ham topped with fried eggs

CHORIZO A LA SIDRA Chorizo sausage stew in spanish cider

POLLO AL CHILINDRON Diced chicken breast ,slow cooked in a rich red peppers and almond sauce

PIMIENTOS DEL PADRON Charred Padron peppers seasoned with smoked sea salt

CHAMPI AL AJILLO -Mushrooms cooked in white wine and garlic sauce

PUERRO Y ROMESCO Charred and smoked leeks with almond and roasted red peppers sauce

ENSALADA MIXTA Crunchy leaves salad with white asparagus,boiled eggs wedges,red onion,beef tomato and avocado.Mustard and honey dressing

TARTA LA VINYA Baked cheese cake with red fruits compote and vanilla ice cream

ENSALADA DE PERDIZ EN ESCABECHE Slow cooked Partridge terrine in escabeche,with crunchy salad leaves

REVUELTO DE MORCILLA Filo parcel with scramble duck egg,caramelised apple and Burgos Black pudding filling,apple and rosemary cream. (vegetable stew in tomato sauce as vegan version)

LEMON,THYME AND CAVA SORBET Topped with flamed meringue

BACALAO AL PIL-PIL Confited Cod loin in Olive Oil, garlic and chilli, served with emulsioned sauce, roasted red peppers and potato fondant

RABO DE TORO AL VINO TINTO Slow cooked Ox Tail terrine Parcel,creamy spinach puree,grilled green Asparagus,Marrow bone potato pave,red wine jus

COCHINILLO ASADO The traditional suckling pig from Castilla y leon roasted in his own, crispy skin and soft meat,served with roasted potatoes,charred baby peppers and his own jus

TORRIJAS French toast soaked in sweetened milk,orange and cinnamon. Poached peaches,Seville orange stracciatella,Baileys and Vanilla sauce

-Twisted Tiramisu;Amaretto and Espresso Lady Fingers,Dark Chocolate Ganache,Mascarpone and White Chocolate Mousse,Coffee Sauce

- Seared Chicken Breast, Cream Sauce Garlic Mushroom, Puff Shards

- Brie & Leek Pie Apple & Raisin Puree, Crispy Leeks

- Avocado & Feta Fritters Sun-dried Tomato & Red Pepper Pesto, Radish & Orange Salsa

- Sirloin Steak, Garlic & Rosemary Roast Potatoes Broccolini, Braised Red Cabbage, Parsnip & Horseradish Puree, Red Wine Gravy

- Cider Tempura Baby Vegetables, Sea Salt Chipped Potatoes Pea Puree, Green Vegetable Fricassee, Curried Aioli

- Apple & Blackberry Crumble Tart Clotted Cream, Brittle Dust

- Black Cherry Custard Bakewell Dark Chocolate Ganache, Chantilly Cream, Cherry Coulis

Mackerel Rillettes, Radish & Caper Carpaccio Citrus Crème Fraiche, Toasts

Beetroot Pâté Paysanne, Radish & Caper Carpaccio Citrus Crème Fraiche, Toasts

Confit Duck leg terrine, Mushroom & Pancetta Roulade Shiitake, Potato Fondant, Cavolo Nero, White Wine Cream

Cod Loin, Hazelnut & Almond Butter Crust Shiitake, Potato Fondant, Cavolo Nero, White Wine Cream

Baked Chocolate Tart Balsamic Strawberries, Chantilly

Iles Flottantes White Wine Poached Pear, Almond Praline

-Dark Chocolate Bomb,filled with Raspberry Couli. Home-made Honeycomb

-Beetroot,Basil and Gin Salmon Gravalax, Champagne Panacotta,Arenka Caviar and Giabatta Crostini

-Roasted Pumpkin,Amaretto and Coconut creamy soup,Saffron Chantilly,Glazed rice noodles

-Pan Seared King Scallops with white Asparagus cream and preserved Lemon Gremolata

- Slow cooked Pheasant terrine,Fennel and Pear salad,pickled baby vegetables,Mustard and Honey dressing,buttered Croutees

-Grilled Octopus tentacle glazed in red Mojo sauce,Creamy Saffron Orzo,Crispy Togarashi Carrots

-Watermelon Jelly in Parmesan Crust,topped with Mozzarella,Parma Ham and Pomegranate seeds

-Very slow cooked Iberico Cheek and crispy Belly accompanied with Beetroot and Apple Millefeuille,Vodka and Crème fresh Sorbet and Apple and bread Souffle,Redcurrant Gravy

Torrijas, with Poached Peach,Orange Stracciatella and Baileys sauce