ESPECIALES

Scallop, cooked on the plancha with saffron rice and lemon, served in the shell

Beef tongue & oyster mushroom skewer cooked over charcoal with mushroom ketchup

Jamón Ibérico de Bellota croqueta

Grilled Southern Rangers hanger steak , anchovy- confit garlic aioli and charred broccolini

Persimmon compote, pomegranate, vanilla mascarpone and hazelnut crumble