Chef Katie Cox

Bread, alioli and olives

Ibizencan salad (potatoes, tomato, green pepper, onion and egg)

Vegetarian paella with artichokes, asparagus and green beans

Chicken, pork and chorizo paella

Mixed paella with chicken, mussels, squid and prawns

Fish and seafood paella with local fish of the day, crab claws, mussels, squid and king prawns

Graixonera with turrón ice cream

Lemon and ginger iced green tea

Iced coffee

Spiced bloody Mary

Cava and fresh orange juice

Spiced yoghurt with fresh fruit and nuts

Baked avocado with egg and tomato salsa

Sweet potato and spinach frittata

Smoked salmon and cream cheese rolls

Breakfast egg muffins

French toast brioche and crispy bacon

Banana pancakes and maple whipped cream

Cinnamon rolls

Focaccia with alioli and marinated olives

Creamy coleslaw

Grilled baby gem lettuce and Caesar dressing

Jerk deboned chicken thighs

Garlic and parsley prawns

Marinated Mediterranean vegetables

Grilled pesto potatoes

Sélection of local sausages

Lamb shoulder with cider and honey

Marinated sirloin steak with chimichurri

Grilled seasonal fruit crumble with a vanilla and pecan ice cream

Vegetable noodle ramen

Prawn summer rolls with satay sauce

Vegan duck gyozas with plum sauce

Sélection of red tuna and salmon sushi with wasabi mayo

Gochujang salt baked celeriac with kimchi

Coconut prawns with a sriracha mayo

Spiced pork filled lettuce cups

Marinated beef Thai green curry with noodles

Spiced caramelised pineapple with a coconut cream

Flatbread with lemon hummus, babaganoush and muhammara

Carrot, orange and coconut salad

Avocado mash with broad beans

Couscous tabbouleh

Sigara borek, spinach and feta rolls

Aubergine rolls with shatta

Labneh, beetroot and green chilli romesco

Lemon mash, asparagus, almond and mint

Ras Al hanout cauliflower and pickled raisins

Butternut squash with ginger tomatoes

Halva, mint and pistachio fridge cake, cashew cigars

Focaccia with alioli

Crispy olives with lemon yoghurt

Bloody Mary gaspacho

Pimientos de padron

Stuffed mushroom with sun-dried tomato, parmesan and parsley

Patatas bravas with a spicy sauce

Coconut prawns with mango mayo

Calamare a la romana with sriracha mayo

Mussels in a tumeric and coconut sauce

Duck croqueta with plum sauce

Chorizo in red wine and honey

Lamb and beef albondigas

Graixonera with turrón ice cream

Tomato tartare with soy cured quail yoke

Coconut prawn with mango mayo

Lardon and reblochon tartlet

Salt baked celeriac with black beans, apple salsa and gochujang sauce

Pan fried sea bass with a hazelnut and rocket pesto, oven roasted fennel, peppers and new potatoes

Tarte tatin with spiced Chantilly

Sélection of cheeses with a plum chutney

Strawberry gaspacho

Courgette candle with Roquefort and walnut

Duck croqueta with plum sauce

King prawn Caesar salad with jamón serrano and parmesan crisps

Roast fillet steak, garlic green beans, balsamic roasted vine tomatoes with a red wine and thyme creamy sauce

Cafe gourmand with an expresso martini

Sélection of cheeses with a pear chutney