Cooked over olive-wood, priced honestly

Creamy Puglian burrata, fire-charred peach, basil oil and toasted hazelnuts.

Slow-smoked hummus, confit garlic, dukkah and warm sourdough flatbread.

Galician octopus, smoked paprika, salsa verde and crushed potato.

300g dry-aged ribeye over olive-wood charcoal, bone-marrow butter, sea salt.

Grilled lamb cutlets, rosemary, charred lemon and whipped feta.

Half chicken marinated 24h in piri-piri, grilled crisp, charred lime.

Line-caught sea bass, fennel, preserved lemon and salsa verde.

Wild red prawns, chilli, garlic, white wine and grilled bread.

Rare yellowfin tuna, sesame crust, ponzu and pickled cucumber.

Hand-rolled tonnarelli, aged pecorino, cracked black pepper.

Carnaroli rice, clams, mussels, prawns and saffron, finished over fire.

Creamy risotto, wild mushrooms, truffle oil and aged parmesan.

Sun-ripened tomatoes, oregano, red onion, capers and olive oil.

Whole-roasted aubergine, tahini, pomegranate and toasted pine nuts.

Charred tenderstem, almonds, chilli and lemon-garlic dressing.

Caramelised cheesecake, salted honey and orange zest.

70% chocolate ganache, olive oil, sea salt and crème fraîche.

House-churned lemon-basil sorbet with candied zest.

Gin, Campari, sweet vermouth, smoked rosemary.

Low-intervention Alentejo blend, bright and juicy.

Zero-proof — grapefruit, rosemary and soda.