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.
“Tom Yum Kung”
Clear soup with tiger prawns, champignons and bean sprout, infused with lemongrass, kaffir lime leaves and ginger, served with fresh coriander leaves.
“Tom Kha Kai”
Coconut chicken soup; cooked with champignons and spring onions, infused with lemongrass, kaffir lime leaves and ginger, served with fresh coriander leaves .
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.
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 toasted bread.
(main course) 23,50€
Hand carved “bellota ham” (100gr) with “cristal” toasted bread and fresh organic tomato salsa.
Ceviche of mango, roasted sweet potato, Peruvian corn and red onions marinated in tiger milk with fresh coriander leaves.
“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, chili and garlic, tossed in an olive oil from Puglia.
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, with either chicken, prawns or fresh garden vegetables, accompanied with steamed jasmine rice.
Char-grilled fillet of beef accompanied with pont neuf potato, tartar of tomato from Ibiza and cucumber dressed in a sweet chili sauce, served with a homemade hollandaise sauce.
Rack of lamb from New Zealand , accompanied with new potato and a green pea and fresh mint sauce.
Tataki of red “Blufin” tuna accompanied with a timbale of warm potato from Ibiza, quail egg, cherry tomato, green beans and black olives, dressed with a light Dijon mustard vinaigrette.
Please ask for the daily suggestions of the chef.
Homemade desserts of the day.
Monday - Saturday 13.15-15.45 lunch menue &
Tuesday - Saturday 19.00-22.30 a la carte