The menu

Creamy inside and crisp outside, made with fresh milk and finely chopped acorn-fed ham.

Freshly sliced tenderloin dressed with extra virgin olive oil, rocket and 24-month Parmigiano Reggiano.

Selected sweetbreads seared over intense holm-oak heat with young garlic and white wine.

Provolone with confit cherry tomatoes, fresh oregano and basil oil, served with toasted sourdough bread.

Wood-roasted peppers marinated in olive oil and served with tuna belly in extra virgin olive oil.

A specially selected noble cut with optimal marbling for a tender texture and deep flavour.

Juicy, marbled grain-fed beef, cooked precisely over oak embers.

The most tender and lean cut of beef, prized for its delicate texture.

Ribs slow-cooked for 12 hours and finished over the grill with our smoked barbecue sauce.

A cut known for its central eye of fat, which melts while cooking for maximum juiciness.

A beautifully marbled cut from between the loin and shoulder, with an intense acorn flavour.

A traditional Brazilian cut with its characteristic golden, crisp fat cap.

An impressive long-bone rib steak for those who love a full-flavoured grill.

A long, thin cut highly prized for its intense flavour and tender texture.

100% mature beef, aged cheddar, crisp bacon, caramelised onion and an artisan brioche bun.

Our classic soft-centred cheesecake, made with selected cheeses and a crisp biscuit base.

Warm chocolate cake with a molten pure-cocoa centre, served with Bourbon vanilla ice cream.

Crisp pastry layered with roasted Golden Delicious apple and a touch of cinnamon.

Infused-milk brioche, griddled with brown sugar and served with turrón ice cream.

Refreshing artisan lemon sorbet blended with Brut cava and fresh mint leaves.

Grill-spice infused gin, Campari, reserve red vermouth and a final touch of oak smoke.

Williams pear liqueur, fresh rosemary cordial and our house Brut Nature cava.

House oloroso, Campari, dry white vermouth and soda with orange peel.

Ice-cold premium gin, dry vermouth, Gordal olive stuffed with toasted almond and a lemon twist.

Premium bourbon, brown cane sugar, Angostura and cacao bitters, smoked under a cloche with holm-oak chips.

Artisan mezcal, roasted piquillo pepper reduction, fresh lime and a worm-salt and chilli rim.

Bourbon whiskey, wild blackberry purée, fresh lemon and blackberry liqueur.

Aged Venezuelan rum, artisan coffee liqueur, a double speciality espresso and a creamy foam.

Licor 43 emulsified with hot coffee and a fine layer of whipped cream, cinnamon and grated nutmeg.

Scotch malt whisky with Amaretto Disaronno and black-walnut bitters, served over a clear ice rock.