Red snapper carpaccio with green almonds, fig leaf oil and lettuce hearts

Slow cooked octopus in white wine, textures of fennel and fava beans

Carob and chocolate lava cake, wild orange infused ice cream

 

 

 

Marinated tomatoes with green salsa, buratta and grilled focaccia

Confit lamb shoulder, roasted potato puree, root vegetables, pickles and jus

Citrus tart, wild basil and ginger

 

 

 

Adriatic scampi carpaccio with citrus fruits and island olive oil

Salt-baked sea bass, white wine sauce and seasonal garden vegetables

Traditional Paradižot