SMALL PLATES TO START

• Hummus, shaved roasted almonds and coconut, wild oregano, honey, pita bread 145
• Burrata and plum, almonds, mint, sage, bell peppers, olives 195
• Crusted “Caesar” squid, celery, lemon, sumac 165
• Tostadas with red peppers, avocado, guajilo salsa, coriander 125
• Charcuterie coppa di Stagionato di Modena 135
• Sobrasada and foie gras, dried fruit, mustard seeds, pomegranate syrup, rye bread 245
• Tiger’s milk ceviche, yellowtail, physalis, tomatillo, kumquats, macadamias 225
• Creamy tahini beef tartar, mint, parmesan, pickled wild cucumber, deep fried pita 185
• Additional bread 40

PIZZA

• “Prosciutto cotto” – Fior di latte, San Marzano tomatoes, stracciatella, basil, ham 195
• “Insalata” – Fior di latte, Gruyère, garlic, lemon dressed green leaves, Parmesan 195
• ”Al pastor” – Fior di latte, pork neck, pineapple, salsa adobo, coriander, guindillas 195

LOS TACOS

• Pork Belly barbacoa, corn tortillas, poblano, salsa achiote,
• salsa verde, coriander, dried ricotta, onion, lime (for 1-2 people) 375

LARGE PLATES

• King oyster, poblano and spring onion skewer, aubergine salsa, tahini sauce 255
• Seabass from the fire, aioli, bouillabaisse vinaigrette, fennel, coriander 345
• Grilled ribeye, summer greens in bearnaise emulsion, sherry vinegar jus 475
• Red shell prawns, `Nduja butter, pimientos, feta cheese, bread crumbs, lime 375
• Grilled iberico pork chop, tzatziki, fermented lemon, mint, nut dukkah 375
• Charred chicken Soleil, lemon kale salad, parmesan, pumpkin seeds, almonds 295
• House made orecchiette, summer chanterelles , garlic, parsley, grated tomato 255

SIDES

• Tomatoes, yoghurt, green chili onion salsa, basil, sesame seeds 155
• Fatoush, cucmber, tomato, pomegranate suryp, membrillo, labneh 165
• French fries flavoured with grilled butter 85

DULCES AND DESSERTS

• Pink grapefruit sorbet, grapes, Keffir lime 95
• Pistachio tiramisu 145
• Basque Crème Caramel, herbs and Chartreuse sauce 135
• Pear pie, timut pepper, sour cream ice cream, lemon 145