D E G U S TAT I O N

A P E R I T I VO Biodynamic spanish olives marinated with orange, thyme and chilli E N T R A DA Jamon serrano and manchego croquetas, tomato salsa Wild mushroom, serrano sofrito with porcini, yolk, served in eggshell, crispy tortilla SEA Ceviche of ocean trout, ruby grapefruit and piquillo pepper, beetroot, dill aioli Pan-seared queensland scallops with chorizo and sweet corn purée

LAND Black angus hanger steak, mojo verde GARDEN Sautéed greens with white anchovy purée, manchego & chilli Twice cooked potatoes with salsa brava and aioli POSTRE Saffron and rosewater flan, pistachio baklava, basil syrup