The Menu

Hand-pulled burrata, black mission figs, raw honey, sourdough crisp

Line-caught white fish, citrus, olive oil ice, sea fennel

Sourdough, Empordà single-grove oil, smoked salt

Tarragona heirlooms, basil oil, aged sherry vinegar

Charred octopus, saffron risotto, smoked olive oil

Slow-roasted lamb, pomegranate jus, wild thyme

Whole turbot, brown butter, capers, lemon

Hand-cut pasta, Amalfi lemon, mountain butter, parmigiano

Crisp, mineral, sea-air finish · Glass / Bottle

Velvet tannins, dark fig, smoke · Glass / Bottle

Skin-contact, structured, lightly funky

Toasted brioche, bright acidity

Mediterranean gin, vermouth, salted citrus

Cava, bitter orange, rosemary smoke

Vodka, olive leaf cordial, brine

Warm sponge, candied lemon, crème fraîche

Saffron custard, brûléed sugar, pine nuts