The Basin

Crispy thin cut with perigord black truffle salt

Aged gruyere-reggiano parmagiano, french apricots honey glazed onions, castelvetrano olives, chamomile tea flowers

Data negra bellota jamon, aged manchego, truffle oil, wild exotic mushrooms, honey glazes onions

Spanish jamon serrano, chicken, onion bechamel, rolled in bread crumbs, lightly fried, served over a tangy tomato sauce, with a hint of garlic, E.V.O.O, arbol chile

Served with alba truffle oil and 24 month reggiano

La bomba arroz, shrimp-vegetable stock, saffron, smoked paprika, chorizo, shrimp

18 month jamon and alucian chorizo, one year aged mahon, olives, almonds

Sliced to order with grated reggiano parmigiano & e.v. padova olive oil

Rare with toasted coriander, pistachio, basmati rice, organic carrot sauce, white truffle oil, watercress

Surface caught, sauteed with white wine, butter, parsley, touch ocream, garlic, roasted & arbol chili

Citrus zest, rosemary, love

Served with a galician caper-olive oyster relish

Butter lettuce wedge with bleu auvergne, E.V.O.O., chives, lemon and san danielle pancetta

Arugula, house vanilla bean and honey spiced walnuts, fresh pear with a spread dressing of walnuts & spanish chardonnay vinegar and bleu dauverne cheese

Romaine, dijon mustard, e.v. olive oil, garlic, fresh lemon juice, italian anchovies, parmigiano

Organic tasty local lettuces, carrot, radishes, cabernet-dijon-honey vinaigrette

Angry pasta traditional spicy, rigatoni pasta, e.v.o.o, tomatoes garlic & arbol chile

An array of exotic & wild shrooms, with too many ingredients to list

Served with comt gruyere au gratin potatoes, sauted radicchio, mustard and apricot

Brined breast roasted breast roasted and dusted with coriander, with peas, fava beans, asparagus, white wine and shallots

Slow braised with cipollini onions, sicilian flowering thyme, house jus,red wine, touch of garlic, heirloom tomatoes, Peruvian lima beans

Large sustainably harvested beauties, silky smooth smashed potatoes, jalapeño beurre blanc, crispy leeks

Featured fish, prawns, paprika-tomato-shrimp broth, farro e.v.o.o, reggiano

Italian bacon, sauteed spinach, garlic, sweet red wine jus, roasted onions

Hand cut sirloin mallet pounded with roasted chillies and smokey orange marinade, touch of garlic, chimichurri sauce and french fries

Grilled with a manchego-thyme butter, yukon potatoes, broccoli

24hr house citrus herb brined first to the grill then finished in the oven with pan roasted duck fat potatoes and salsa

Crispy skinned, boneless pink rainbow filet basted with a house lemon preserve olive oil thyme parsley garlic shallots with sauteed broccolini & golden raisins

A beautiful chocolate cake with liquid chocolate center, served with raspberry coulis

Rum, roasted pecans and french apricots

Real vanilla bean, candied hazelnut, fresh seasonal berries