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
“Tom Yum kung" tiger prawns soup-
“Tom Kha Kai” coconut chicken soup.
Japanese style “blufin” red tuna tartar, on a light cream of wasabi, homemade ginger marmalade and caviar.
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 figs, wrapped with pistachios,
accompanied with toasted walnut bread.
Salad of fresh char-grilled octopus tentacle, sweet potato, cherry tomato and red sweet onions, flavored with mint leaves, drizzled with a citrus vinaigrette.
Steak tartar of fillet beef, marinated with capers, gherkin and spring onions, accompanied with a quenelle of mascarpone cheese, with a touch of wholegrain mustard.
Hand carved “bellota ham” (100gr) with “cristal” toasted bread and fresh tomato salsa.
Buffalo mozzarella on a bed of avocado, assorted tomato and mango, dressed with a balsamic reduction 15 years of age.
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.
Slow cooked beef jaw, accompanied with steamed jasmine rice, served with a panang sauce.
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 sea-bass on a potato parmentier from Ibiza, served with a lemon and caper menieur.
Asian style tataki of “Blufin” tuna on a bed of sautéed green garden vegetables, flavored with fresh ginger and soy reduction.
Please ask for the daily suggestions of the chefs.
Homemade desserts of the day.
Tuesday to Saturday 1,00pm till 4,00pm & 8pm till 11pm.
Sunday and Monday closed.