Recipe Book

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Bittersnaps

SAFFRON, RASPBERRY and ORANGE BLOSSOM CREMA CATALANA

Winter Fruit & Nut Pavlova

Christmas Kanishka Sparkle

Crusted Salmon and Shitake Mushrooms, Tahoon Cress, Brocco Cress

CUTTLEFISH PICA-PICA

Salmon, Beetroot, Tender stem Broccoli, Black Treacle Yoghurt and Toasted Hazelnuts

Seared Diver Scallops, Mangalitsa Black Pudding, Salt Baked Celeriac, Apple, Pork Crackling and Oyster Leaf.

Black Bean & Chorizo Slow-Cooker Chili

Lamb Rump Pave, Dukka, Aubergine, Garlic and Pomegranate.

Rack of rose veal, erbette chard, roast carrots, buckwheat and honey cream.

Kiwi and Vanilla “Bavarois “ Shiso purple

Festive Caramelized pineapple, passion fruit and Physalis. Shiso green leave, Honny Cress, Floregano

MALLORCAN-STYLE STUFFED AUBERGINES

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