Menus

Beetroot and strawberry tartar with pomegranate molasses

Cashew ricotta, xeres vinegar beetroot and strawberry gaspacho, roasted beetroots, sumac, tagete flower

Lettuce tacos with smoked paprika tempeh

Ginger and cucumber pickles, peanut and coconut milk dressing, Sichuan pepper, cilantro sprouts

White asparagus mousseline siphon

Crushed chickpeas like a "gribiche sauce", green asparagus tagliatelles with white balsamic vinegar, lovage sprouts

Homemade seeds crackers

Coconut and sesame crusted tofu

Garam massala curry sauce, spring vegetables "jardinière", dates and ginger chutney, cilantro almond milk emulsion, toasted cashew nuts

Polenta "primavera"

Lemon and garlic broccoli cream, grilled broccoli, gremolata, pickled fennel, toasted hazelnuts, kalamata olives, pea spouts

Harissa and agave syrup roasted cauliflower

"Ajo blanco" hummus, pickled artichokes, cauliflower tabbouleh with fresh herbs, wild almonds, cauliflower leaves chips

Almond milk and orange blossom pannacotta

Stewed strawberries, oat flakes crumble, rose petals, roasted pistachios

Deconstructed chocolate and peanut pie

Cocoa biscuit, peanut praline, ark chocolate cream, whipped toffee ganache, pop corn

Banoffee pie revisited

Dulce de leche siphon, cinnamon diced bananas, sea salt caramel, pecan nuts