Lunch

Lightly smoked Candy Beets with Sheep's Curd, Rocket, Orange & Caramelised Sunflower Seeds

Hand-dived Scallop with Passionfruit, Habanero and Calamansi, garnished with fried Leek and served in its Shell

Pomegranate & Avocado in Burnt Habanero and Onion Salsa, with Lemon Balm served on an Heirloom Corn Tostada

Sea Bream & Octopus with Avocado, Red Onion & Cucumber in a Citrus sauce of Ginger, Bergamot, Lemon, Arbol Chilies, Celery and Coriander

Char-Grilled Tiger Prawns in an Axiote Marinade, served with Roasted Pineapple Sauce & Lemon

Chicken Thigh skewers with an Axiote marination, pickled Onion & Arbol sauce

Thin Masa Cakes cooked on Comal, served with homemade Chorizo, Bean puree, topped with Feta Cheese, Macha sauce & mixed Herb

Smoked Cauliflower finished in a traditional sauce from Veracruz of Tomatos, Olives, Almonds & Parsley served with Charred Sourdough

Slow Smoked Pork Shoulder cooked inside Banana Leaves with an Axiote Marination served with Guacasalsa, Tortillas & Pickled Red Onion

Dry-aged British Beef, flame grilled over coals and served with Nopales (Cactus), Cucumber & Pickled Miyoga, Arbol Chile Salsa, Lime & Handmade Tortillas

Grilled butterflied Cornish Mackerel in an Herb Marination, served with a fresh Green Sauce & Handmade Tortillas