Terrace Executive Lunches

STARTER
Wild Mushroom Velouté
Parmesan cream and toasted hazelnuts

or

Braised Cauliflower
Tahini, toasted almonds, parsley and sumac

MAIN COURSE
Fish
Confit Cod
Silky chickpea cream, Chinese cabbage, Iberian chorizo crumble, cod and kombu jus

Meat
Braised Iberian Pork Cheek
Potato and apple purée, glazed baby carrots, onion, pickled daikon, braising jus and ginger

Vegetarian
Creamy Wild Mushrooms
Spinach, aged parmesan and toasted pistachios

DESSERT
Serra Cheese
Quince compote, caramelised walnuts and chai spice cake

STARTER
Smoked Corn Velouté
Buckwheat popcorn and brown butter

or

Roasted Pumpkin
Labneh, rosemary honey, za’atar, toasted pumpkin seeds and extra virgin olive oil

MAIN COURSE
Fish
Pan-Seared Meagre
Creamy fregola, mussel and saffron beurre blanc and roasted fennel

Meat
Lamb
Smoked aubergine purée, fresh pomegranate, toasted pistachios and wine and garam masala jus

Vegetarian
Roasted Aubergine
Tahini, crispy chickpeas, pomegranate and fresh coriander

DESSERT
Chocolate & Rum
Dark chocolate mousse, sencha tea ice cream, cocoa crumble and fleur de sel

STARTER
Leek Velouté
Slow-roasted leek, smoked olive oil, chives and dukkah

or

Low-Temperature Egg
Wild mushrooms, creamy potato purée and mirin and mushroom jus

MAIN COURSE
Fish
Levant-Style Tuna
Spring onion and rice vinegar sauce, fried egg and crispy potato chips with harissa

Meat
Farmhouse Chicken
Smoked corn purée, sautéed shimeji mushrooms and corn and tarragon sauce

Vegetarian
Curry Kofta
Falafel kofta with butter sauce and fresh herbs, served with basmati rice

DESSERT
Date & Plum Cake
Caramel sauce and vanilla ice cream

STARTER
Dogfish & Coriander
Vietnamese coriander served with cornbread croutons

or

Roasted Beetroot
Warm apple purée and spiced beetroot

MAIN COURSE
Fish
Sea Bass & Xerém
Creamy clam xerém with shiso leaves

Meat
Iberian Pork Tenderloin
Apple purée, sautéed Portuguese cabbage, dates and cider jus

Vegetarian
Crispy Tofu
Crispy tofu stir-fried with peppers, red onion, sweet & sour sauce, sesame seeds and spring onion,
served with basmati rice

DESSERT
Sericaia & Pear
Served with Nashi pear ice cream

STARTER
Octopus & Sweet Potato
Roasted sweet potato purée, yuzu gel, olive oil powder, smoked paprika and shiso leaves

or

Mushroom Soup
Shimeji, vegetable gyoza, rice noodles, quail egg and caramelised onion

MAIN COURSE
Fish
Braised John Dory
Pea and Thai basil purée, sautéed peas with Iberian chorizo and kaffir lime

Meat
Beef & Celeriac
Roasted celeriac purée, caramelised onion, pomegranate, toasted pine nuts and dry Port wine jus

Vegetarian
Creamy Buckwheat
Low-temperature egg, mint and puffed buckwheat

DESSERT
Crème Brûlée & Sakura
Infused with Sakura tea