An evolving kitchen shaped by time.
Eleven dishes. Every two months.
Calm beginnings.
Subtle warmth.
STARTERS
CEVICHE
Sea bass, sweet potatoes, pink grapefruit
leche de tigre, pickled red onion, cilantro
295,-
BURRATA
Fresh burrata, roasted pumpkin, sage, brown butter
balsamic cream, arugula, hazelnuts
245,-
MEZZE
Grilled halloumi, hummus, falafel, tzatziki
baked vegetables, kalamata olives, pita
245,-
OCTOPUS
Octopus sous-vide, breaded in panko, parsley
Lousiana remulade
295,-
MAIN COURSES
TUNA
Tuna Sashimi Grade AA, avocado, pomegranate
pickled fennel, citrus emulsion, sushi rice
445,-
SALMON
Fresh salmon marinated in herbs and spices
quinoa, arugula, lemon & herbs beshamel
375,-
CAULIFLOWER
Roasted cauliflower “steak”, romesco
greek yogurt, pomegranate
345,-
RIBEYE
Aged beef ribeye rare/medium/well
chimichurri sauce
200g 495,- / 300g 695,-
JAMBALAYA
Roasted prawns, chicken, chorizo, bellpeppers
tomatoes, okra, celery, jasmine rice
395,-
ROPA VIEJA
Slowly braised and shredded flank steak
tortillas, black beans, cilantro
375,-
DESSERT
OLIVE OIL CAKE
Warm olive oil cake, yogurt cream, dulce de leche, orange zest
165,-