Acorn-fed Iberian Ham Pedro Nieto with Crystal Bread and Raf Tomato Tumaca

Canadian Bison Carpaccio with Shallot Brunoise Marinated in EVOO and Organic Apple Cider Vinegar with Country Bread Toasts

Artisan King Prawn Croquettes on Apple Chutney Aioli Dots

Soria Pork Crackling on Sweet Potato Cream with Criolla Sauce Topping

Cold Sliced Butterfish with Truffle Sauce, Dried Bonito Flakes and Alfalfa Sprouts

Crispy Camembert Cheese Wedges with Homemade Guava Jam Drop

Crunchy Crocodile and Mango Spheres in Panko with Passion Fruit Foam

Falling Salad: Sliced Mar Azul Tomato with Burratina, Beetroot Pistou and Acorn-fed Shoulder Ham Dust

Leaves Salad: Mixed Greens with Valencian Orange Cubes, Smoked Cod Shavings, Cherry Tomatoes and Fried Egg Cream with Black Sesame

Oriental Tabbouleh Poke Bowl with Sultana Raisins and Fresh Salmon Cubes with Sprouts

Grilled Octopus on Truffle Cream, Crispy Yuca Batons and Galician Garlic Oil Drops

Roasted Cod with Kombu Broth and White Onion Confit with Dates and Guijuelo Sand

Norwegian Wild Smoked Mackerel with Scandinavian Herbs on Pesto Focaccia and Piquillo Pepper Confit

Oriental Salmon Tartar Marinated in Teriyaki and Wasabi on Sushi Rice with Nori Shavings and Golden Sesame

Braised Lamb Shank on Roasted Pumpkin Medallion, Port Wine Reduction and Crispy Bimi

Charcoal-Grilled Angus Heifer Ribeye with Asparagus, Chips and Caramelised Piquillos

Crispy Iberian Pork Trotters with Mock Béarnaise, Fried Wild Asparagus, Potato Bites and Fresh Chives

Simmental Beef Burger in Poppy Seed Brioche with Kansas BBQ Sauce, English Cheddar, Mixed Greens and Pineapple Jam (Served with Potato Balls)

Zebra Burger in Red Bun with Burratina, Rocket and Our Bacon Confit with Onion and Coffee (Served with Sweet Potato Batons)

Korean Brioche Sandwich Filled with Free-Range Chicken in Yakiniku, Pe-Tsai and Kimchee Mayo

Porcini and Truffle Risotto with Greek Yoghurt Cream and Parmigiano Reggiano PDO Dust

Creamy Octopus and Sun-Dried Tomato Rice with Pimentón de la Vera

Veggie Risotto with Wild Asparagus, Baby Garlic and Tofu in Coconut Cream and Curry

Red Berry Panna Cotta with Vanilla Essence and Almond Crumble Base

Manchego Cheese Coulant with Amarena Cherry Confit and Caramelised Puff Pastry

American Fudge Brownie with Mango Ice Cream and Exotic Fruit Coulis

Cheese Board with Quince Paste and Cashews: Aged Quevedo, Pata de Mulo and Smoked Idiazabal

Ice Cream Scoop of Your Choice: Cookie, Dulce de Leche, Strawberry or Bourbon Vanilla (1 scoop)