BreakfastMediterraneanAndalusianfamily feastfire & grillWellnessVegetarian Breakfast Menu Bakery & Pastries Fresh croissants Pain au chocolat Artisan sourdough Banana bread Selection of Danish pastries Fresh Fruits & Yoghurt Seasonal fruit platter Greek yoghurt Homemade granola Chia pudding with berries Egg Selection Eggs Benedict Scrambled eggs with smoked salmon Omelettes made to order Poached eggs with avocado toast Hot Dishes Pancakes with maple syrup and berries French toast with cinnamon and vanilla Shakshuka Truffle scrambled eggs Healthy Options Green juice Cold-pressed juices Protein smoothies Overnight oats Avocado toast Local Selection Spanish cheeses Iberian ham Tomato bread Olives Fresh orange juice Mediterranean Tasting Menu Starter Carpaccio of red prawn with citrus, fennel and Arbequina olive oil Second Course Seared scallops with cauliflower purée and brown butter Main Course Wild sea bass with saffron potatoes, grilled asparagus and champagne beurre blanc Dessert Lemon tart with olive oil ice cream and fresh berries Andalusian Heritage Menu Starter Modern gazpacho with cucumber, green apple and king crab Second Course Bluefin tuna tartare with avocado, soy and toasted sesame Main Course Slow-cooked Iberian pork with truffle potato purée and roasted peppers Dessert Warm almond cake with orange blossom cream Wellness & Longevity Menu Starter Heirloom tomato salad with avocado, herbs and cold-pressed olive oil Second Course Grilled seabass with charred greens and lemon vinaigrette Main Course Free-range chicken with roasted vegetables and quinoa Dessert Coconut yoghurt with fresh berries, pistachio and raw honey Family-Style Mediterranean Feast Shared Starters Burrata with heritage tomatoes Marinated olives and manchego. Fresh sourdough with olive oil Main Table Grilled prawns, Roasted lamb shoulder, Seasonal salads, Patatas bravas, Charred vegetables Dessert Large-format tiramisu served at the table Fire & Grill evening Starter Wood-fired padrón peppers and grilled octopus Second Course Dry-aged ribeye, grilled lobster and roasted seasonal vegetables Side Dishes Truffle fries Tomato salad Smoked potatoes Dessert Burnt Basque cheesecake with grilled peaches Vegetarian Garden Menu Starter Tomato carpaccio with burrata, basil and aged balsamic Second Course Truffle risotto with wild mushrooms and parmesan Main Course Chargrilled aubergine with whipped feta, pomegranate and herbs Side Dishes Roasted baby potatoes Seasonal green vegetables Heritage leaf salad Dessert Pistachio panna cotta with raspberry coulis
