Grilled ciabatta, beefsteak tomato pulp, olive oil and flake salt.

Gulf shrimp, piri piri, charred oregano aioli.

Jamon serrano, smoked paprika and valdeon crema.

Shaved heirloom carrot, toasted pine nuts, lemon, radish, creamy tahini garlic dressing.

Valdeon, sofrito, crushed marcona almonds.

Pressed jamon iberico sandwich, tetilla cheese, tomato confit and honey.

2-minute quail eggs, piperade and herb olive oil.

Salsa brava, garlic aioli and spicy pimenton.

Olive oil, sofrito, chile de arbol, lemon and sherry.

Roasted potato, caramelized onion, asparagus, sobrasada sausage, smoked tomato aioli and farm eggs.

Sour orange, jerez, smoked trout roe and dill potato chips.

Mojama, meyer lemon, fresno chile and saffron aioli.

Sherry wine, garlic chips, crispy jamon serrano and cured egg yolk.

Olive oil crushed fingerling potatoes, asparagus a la pancha and mojo de cilantro.

Piri piri rubbed chicken breast, roasted garlic, creamy farro and charred scallion vinaigrette.

Honey-chile glaze, toasted peanut, romesco and toscano kale.

Chistora, crispy calamari, gulf shrimp, lemon condiment, crispy leeks and ember roasted onion aioli.

Heirloom carrots, castelvatrano olives and saffron-carrot juice.

Chickpea-harrisa stew, fresh cheese, mint and spring onion.

Dark chocolate flan, px ice cream and sea salt caramel.

Strawberry-rhubarb preserves and almond crumble.