First course: Chef Cruz
Scallops Aguachile with avocado mousse, pickled red onion & cilantro snips
Cloudy Bay Sauvignon Blanc, Marlborough, New Zealand
Second course: Chef Rosana
Octopus with Pimenton & Romesco, Olive oil fingerling potato, marinated watercress & sunflower shoots, crispy chorizo
Cloudy Bay Sauvignon Blanc, Marlborough, New Zealand
Third course: Chef Cruz
Sea Bass with Black lentil stew & citrus Grand Marnier beurre blanc
Newton unfiltered Chardonnay, Napa Valley, California
