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3 courses 35

Starters 9

Ajoblanco | marinated & roasted watermelon | sweet and sour cucumber

Ceviche of avocado & mango | coconut jelly | zucchini & seaweed | tiger tomato

Little gem | ‘ricotta’ | pesto of pistachios and sorrel beetroot syrup | pear

Main courses 19

Romesco | mushrooms | roasted spring onion | kimchi croquette | lemon gel

Broad beans & string beans | strawberry / basil dressing | hazelnut | dry broad bean puree | apple & beer sausage | gondino

Kohlrabi | beluga lentils | spinach| roasted radishes & arugula | yogurt / miso / mint sauce

All main dishes are served with potatoes and lemon alioli

desserts 8,50

peach | raspberry & rose mousse | raspberry coulis | pistachio & matcha

Cream of coconut rice porridge | pineapple jelly | coconut & orange cake

Cheese platter with plants based cheeses