All our dishes have been created with the main thought being that of a healthy way of dining for our
customers, Vegetarian dishes, gluten free and dairy free products will be available.
Our chef Greg and his staff offer a healthy, creative and innovative cuisine.
Weekly lunch menu
Soup of the Day
“Tom Yum Kung” prawn soup
“Tom Kha Kai” coconut chicken soup.
Japanese style “blufin” red tuna tartar, on a light cream of wasabi, homemade ginger marmalade and caviar.
(main course) 21,00€
Char-grilled strips of fillet beef and crispy vegetables in julienne,
drizzled with a lime and chilli vinaigrette.
Chicken and vegetable gyozas served with a light teriyaki sauce.
Carpaccio of red tiger prawns “from Ibiza” drizzled with an organic olive oil.
Micuit of foie gras filled with quince, wrapped with pistachios, accompanied with toasted walnut bread.
Ceviche of queen scallops, tiger prawns, octopus tentacle and papaya, marinated in tiger milk with fresh coriander leaves and red sweet onions.
Steak tartar of angus beef, marinated with capers, gherkin and spring onions, accompanied with a quenelle of mascarpone cheese, with a touch of wholegrain mustard and pont neuf potato.
(main course) 23,50€
Hand carved “bellota ham” (100gr) with “cristal” toasted bread and fresh organic tomato salsa.
Buffalo mozzarella on a bed of an avocado cream (from Ibiza), oven roasted cherry tomato and roasted pine nuts.
“Peking Duck” (for 2 people)Aromatic Chinese style roasted duck, served with julienne of cucumber and spring onions, accompanied with pancakes and hoisin sauce.
Lobster tail, sautéed with black ink spaghetti pasta, chilli and garlic, tossed in an Italian olive oil.
Fresh ravioli pasta filled with buffalo ricotta and baby spinach leaves, sautéed in a ceps mushroom sauce with black truffle. .
Yellow or red Thai style curry cooked in coconut milk, either chicken or prawns, accompanied with steamed jasmine rice.
Carrillera de ternera “estilo Mediterránea” cocida a baja temperatura, acompañada de un pure de patatas, servida con su reducción de carne y trufa negra.
Char-grilled fillet of beef on a potato and leeks gratin, accompanied with green asparagus and green beans, served and a meat jus.
Rack of lamb from New Zealand, on sautéed new potatoes, served with a green pea and fresh mint sauce.
Oven roasted loin of fresh wild Norwegian salmon on a potato parmentier (from Ibiza), homemade hollandaise sauce and a poached egg.
Asian style Tataki of “Blufin” tuna on a bed of sautéed green garden vegetables, flavoured with fresh ginger and soy reduction.
Oven roasted loin of cod from Iceland on a light bean pure, dressed with crispy Iberian chorizo.
Please ask for the daily suggestions of the chefs.
Homemade desserts of the day.
From Monday to Saturday
1PM -4 PM Daily Menu
4PM -11PM A la Carte and Drinks