Chef Bartłomiej Nowak

Steak tartare, foie mousse, dashi jelly

Pastinak soup, mussel pate, pickle egg yolk

Tournedo, beetroot textures, blue cheese cloud, licorice sauce

Pistachio cake, white choco soup, foam kaki

Baby courgettes in umido

Baked Nduja and Burrata dip with sour dough bread

Grilled sardines with Panzanella

Daylly Catch with puttanesca sauce

Pistachio and fennel Amaretti Morbidi

Thai salad with pulled lamb nek

Fish crackers with spicy avocado

Pho soup with grill chicken

Chepala Pulusu curry with lotus chips and mackerel

Rice Pudding with mango and chilly Carmel

Cod with pineapple salsa

Black beans soup

Slow cook pork Arepa

Grill Red Snapper with white frijoles chipotle balsamic and Pablono Mole

Buñuelos

Fermented celeriac, celeriac purée, pomegranate & truffle

Salmon Gravlax & arepa

Pumpkin veloute with pouched egg and chipotle oil

Red Mullet, carrot purée and Buerre Crèmeuse sauce

Goat Milk-and-Corn Panna Cotta with Blackberries

Caprese Twist

Tomatoes soup

Classic Carbonara with Guancciale

Tournedos with Pizzaiola sauce

Coffee and amaretto panna cotta with blackberry air

Carrot puree, fermented figs, goat cheese gel, marinated carrots and cheese crumble

Corvina, cantharellus, black rice, green sauce

Slow Cooked Oxtail, Homemade Gnocchi, Crispy Basil from Thailand

Our version of tiramisu

Salad of marinated mackerel, pickled cucumber, fennel, plum vinaigrette and lemongrass

Lobster and boletus socarrat

Lamb roll, potato and guanciale terrine, wine-glazed onions and coffee

Apples, vanilla, cardamom and puff pastry