Desserts

Burrata cheese with tomato and strawberry

Lobster Salad with grapefruit and roasted corn

Wild turbot, sevruga caviar, Granny Smith and Ajo Blanco

Risotto, marinated langoustines with lime, bottarga and squid ink crumble

Ribeye beef served with bone marrow and confit shallots on a rye toast

Crunchy pistachio and raspberry foam

Tropical floating island

Grilled seabass. fennel confit and ponzu sauce

Egg cocotte, parsley crust, mushrooms and garlic purée

Tagliolini with lobster and basil