Chef Durand Lili

Local olive tapenade, flat bread

Crispy tartlet goat cheese cream and mint peas

Perfect egg, parmesan cream, pickles

24-hour marinated tempeh, roasted cauliflower and herbs

Deconstructed lemon meringue tart

Basque cheesecake with seasonal fruit coulis

Pavlova red fruits sauce, almond, lime

Orange carpaccio, orange blossom, praliné walnuts and cranberry sauce

Local olive tapenade and local cheese mousse

Pastel de bacalhau (salted cod fritter), persley condiment

Perfect egg, pea cream, black olive and parmesan crumble

Grilled octopus, roasted potatoes and parsley

Confit pork, roasted vegetables and thyme jus

Crispy skin sea bream, mousseline and roasted vegetables

Roasted duck breast, sweet potato purée and reduced jus

Local sea bass fillet, hollandaise sauce and seasonal vegetables

Basque cheesecake with seasonal fruit coulis

Deconstructed lemon meringue tart

Orange carpaccio, orange blossom, praliné walnuts and cranberry sauce

Warm chocolate fondant with pécan ice cream

Selection of cheeses

Goat cheese ice cream, thym espuma

Pastel de bacalhau (salted cod fritter), persley condiment

Local olive tapenade and local cheese mousse

Seared shrimp, preserved lemon and olive oil

Crispy tartelet confit vegetables, olive oil

Ceviche of market fish, citrus broth and charred avocado

Zucchini carpaccio, parmesan cream, roasted nuts and lemon

Perfect egg, pea cream, black olive and parmesan crumble

Local goat cheese tartlet with peas and mint

Local Confit pork, roasted vegetables and thyme jus

Crispy skin sea bream, mousseline and roasted vegetables

Grilled octopus, roasted potatoes and parsley

Roasted duck breast, sweet potato purée and reduced jus

Local sea bass fillet, hollandaise sauce and seasonal vegetables

Deconstructed lemon meringue tart

Orange carpaccio, orange blossom, praliné walnuts and cranberry sauce

Pavlova red fruits sauce, almond, lime

Warm chocolate fondant with pécan ice cream

Basque cheesecake with seasonal fruit coulis

Pastel de bacalhau (salted cod fritter), persley condiment

Crispy tartelet confit vegetables, olive oil

Local olive tapenade and local cheese mousse

Seared shrimp, preserved lemon and olive oil

Zucchini carpaccio, parmesan cream, roasted nuts and lemon

Ceviche of market fish, citrus broth and charred avocado

Octopus salad with potatoes and parsl

Local goat cheese tartlet with peas and mint

Burrata, local tomatoes, strawberries and basil

Local sea bass fillet, hollandaise sauce and seasonal vegetables

Grilled octopus, roasted potatoes and parsley

Roasted duck breast, sweet potato purée and reduced jus

Confit pork, roasted vegetables and thyme jus

Crispy skin sea bream, mousseline and roasted vegetables

Warm chocolate fondant with pécan ice cream

Deconstructed lemon meringue tart

Orange carpaccio, orange blossom, praliné walnuts and cranberry sauce

Pavlova red fruits sauce, almond, lime