Hand-cut squid, lightly fried and served with orange and almond aioli. *Gluten free option.

Roast chicken, parmesan and coriander mayonnaise. (5 units)

Seafood bisque, smoked chilli, oregano and kaffir lime leaf mayonnaise. (5 units)

Cooked over high heat with onion and ginger, coconut milk, yellow chilli and coriander.

Meagre with avocado tiger’s milk, dried-tomatoes, coconut sauce and kizame wasabi.

Marinated with garlic oil, tomato vinaigrette, celery and spring onion. Served with cauliflower emulsion and watercress.

Served with Korean barbecue sauce, green pesto, and charred chimichurri.

70 g of Iberian ham, hand-carved, served with ­breadsticks. *Gluten-free breadsticks option available.

Lettuce tacos with Venezuelan guacamole, shiso sauce and crispy kale. (3 units)

Lightly cooked in yuzu ponzu with sesame oil, garlic and ginger. (2 units)Lightly cooked in yuzu ponzu with sesame oil, garlic and ginger. (2 units) *Natural oysters option.

Grilled broccoli sprouts, with sesame vinaigrette and dressed tomatoes.

Mixed greens, cured Mahón cheese, agar-agar seaweed, onion, toasted sunflower seeds and sun-dried tomato dressing. *Vegan option with nutritional yeast.

Spring onion, toasted pine nuts and fig leaf vinaigrette.

Mixed greens with nut and spice dükkah and ­grapefruit–mustard vinaigrette.

Slow-cooked for 20 hours and glazed with our coffee BBQ sauce. Served with pineapple salad, pico de gallo and coriander.

Beef, smoked gouda, cured bacon, lettuce, caramelised onion and house sauce. Served with our fries.

Marinated with Chinese spices, served with ­tomato ­vinaigrette, sautéed pak choi, and apple-sweet potato purée.

Grilled, with toasted almonds and chives, charred leek cream and sautéed spinach with tomatoes, raisins and pine nuts.

Grilled, with charred chilli vinaigrette, nori crumbs, fresh fennel and potato salad.

On a base of our cuttlefish sofrito, with mussels and house seafood broth.

Cuttlefish, onion-braised baby squid and garlic–parsley picada. Served with saffron aioli.

Peeled king prawn tail, cuttlefish, shelled mussels and our house seafood broth.

Free-range chicken, chickpeas, pepper sofrito and green beans.

Traditional vegetable sofrito, roasted ramallet tomatoes, romesco sauce and Mallorcan spices.

Cooked in its own juices with “ramallet” tomatoes, green garlic and a touch of chilli. *Also available in a dry rice version.

Iberian pork belly, cuttlefish in its ink, shelled mussels and king prawn tail.

Queen Scallops, red prawns, langoustine, prawn tails, cuttlefish, and mussels.

Served with roasted potato with rosemary butter and smoked baby lettuce with Mahón cheese, crispy corn, and lemon oil.

With lime mayonnaise, garlic salt and dried tomato. *Gluten free option.

With rosemary and thyme butter.

Home-made alioli sauce and olives. (2 pax)

Ketchup, mayonnaise, Dijon mustard and original alioli.

Almond and orange alioli, saffron alioli, smoked ­paprika sauce, House burger sauce, lime ­mayonnaise, our coffee BBQ. *Ask us about allergens.

Served with our hand-cut fries and ketchup.

Battered fish fillets served with our hand-cut fries.

A traditional pistachio and almond sponge cake with rosemary cream, served with a Mallorcan Palo liqueur reduction and cinnamon meringue ice cream.

70% dark chocolate with cappuccino and Baileys ganache, carob sauce, and popcorn powder.

Smoked cheese and biscuit base.

Espresso served over vanilla ice cream.

2 scoops of home-made ice cream.

2 scoops of home-made ice cream.

2 scoops of home-made ice cream.

2 scoops of home-made sorbet.

2 scoops of home-made sorbet.

2 scoops of home-made ice cream.