Amuse bouche of baked cannelloni with cheese & orange.
Roasted beetroot with goat cheese, portobello mushrooms & walnuts. A terrific salad if you adore beetroot, with a salty boost from the cheese and nuts.
Pan-fried scallops with tomato & paprika risotto, mango salsa & citrus sauce. One of the few disappointments here; the scallops weren't moist and juicy enough. The risotto had an interesting taste though, reminiscent of a mild Indian curry.
Seared sea bream with savoy cabbage compote, shellfish & basil cream. Recommended for fans of hearty, meaty fish with a taste and texture reminiscent of sea bass.
Gratin dauphinois, vegetable casserole & Bordelaise sauce. The menu contains an entire page of accompaniments to choose from, with numerous potato preparations, veggies and sauces. Everything seems excellent.
Roasted new potatoes with rosemary, celeriac puree & coriander sauce.
Manjari chocolate ganache with coffee anglaise & choc sorbet. Decadence redefined.
Hazelnut creme brulee with blueberry compote & yogurt sorbet. The nutty scent was a nice twist to what would otherwise be a cliched dessert.
Crianza Gran Feudo, Julian Chivite, Navarra (Spain).