MENU
| April |
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| Starters
Steak tartare of veal with tarragon and deep fried noodles Green pepper romesco with broccoli and tahini Seaweed pancakes with samphire and pickled mustard seeds Gravad lax with beetroot, gin and a horseradish hollandaise Crostini with chipotle ketchup and pickled sardine |
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Fish Hake with ‘sauce fois de lotte’ with yuzu, a cream of broad beans, stewed leek and bean sprouts |
| Meat
Farm duck with roasted potatoes, nduja, poultry jus and sea lavender |
| Dessert
Merengue with candied rhubarb, chili and crème Anglaise € 49,50 *We also have a vegetarian menu |