Tataki of Tuna on Guacamole with Wasabi

Duck Confit Purse with Five Spices, Mango Chutney and Thai Sauce.

Turbot with Julienne Vegetables, Noodles and Prawn Sauce.

Steak with Creamed Potatoes, Truffle, Shallots, Sauteed Mushrooms, Wild Garlic and Pedro Ximenez Reduction.

A Heart of Red Fruit Mousse, with Chocolate and Passion Fruit Coulis.

Includes Caña and Coffee