Cantabrian Anchovy Salad with Burrata, Quail Egg and Hazelnut Vinaigrette
King Crab Croquettes with Codium Seaweed Ali-oli
King Prawn and Scallop Ravioli with Green Curry Sauce and Yuzu Peels
Low Temperature Cooked Lamb with Smoked Aubergine, Sweet Chickpeas and Creme Fraiche Ras el Hanout
Chocolate and Maracuya Couland with Dulce de Leche Mousse