Solen

SMALL PLATES TO START

• Hummus, roasted almonds, red zhoug, olives, pita bread 135
• Crusted squid, salsa macha, lemon mayonnaise, dukkah, coriander 165
• Crunchy zucchini tzatziki, tomatillo salsa, jalapeño, mint, za'atar 120
• Coppa Iberico de Bellota charcuterie 135
• Chicken liver paté, fresh figs, port wine corinths, thyme, rye toast 135
• Baba ganoush, avocado, tahini, oregano vinaigrette, pita bread 125
• Hand cut beef tartar, harissa, parmesan, deep fried pita 185
• Additional bread 40

PIZZA

• “Prosciutto cotto” – Fior di latte, San Marzano tomatoes, stracciatella, basil, ham 195
• “Amore” – Fior di latte, zucchini, preserved lemon, ramson, parmesan 185
  -“Shawarma ”– Fior di latte, San Marzano tomatoes, spice roasted lamb, red cabbage, garlic 195

MEDIUM PLATES TO SHARE

• Moroccan carrots, coriander, green harissa, macadamias, apricots 165
• Roasted sweet peppers, sugar snap peas, queso de cabra fresca, membrillo 175
• Blistered poblano, mushrooms, spring onions, feta cheese, green zhoug, black sesame 175
• Creamy burrata, tomatoes, Galia melon granita, basil, celery 185
• House made rigatone, pumpkin seed pesto, bread crumbs, lemon zest, pecorino 195
• House made linguini, clams, garlic, parsley, grated tomato 225

FROM THE FIRE

• Oyster mushroom kebab, guacamole, pickled chili 255
• Flanks steak from Galician dairy cow, pistachio spice butter, watercress 345
• Cod collar, chimi churri, aioli 275
• Grilled organic chicken, romesco salsa, almonds 285
• Red shell prawns in harissa butter, pfeferoni, white onion, coriander 275
• French fries flavoured with grilled butter

THE TAQUIZA

• Pork barbacoa, corn tortillas, achiote, salsa verde, coriander, dried ricotta, onion, lime (for 3-4 people) 655

DULCES AND DESSERTS

• Coconut sorbet, pomegranate, olive oil and sea salt 95
• Tiramisu with crunchy almonds 145
• Amalfi lemon tarte, pistachio ice cream 135
• Crème brûlée with jamon iberico, dates, hazelnuts 135
• Warm peach crostata, Bourbon vanilla ice cream 135