Sample of tastes
Plates
Wild greens and oyster mushroom risotto, salty pine nut cheese, crispy fried garlic hibiscus flowers and a rocket and epazote pesto
Roasted fennel hearts in turmeric garlic oil, lemon and zest, and crushed pistachios and fresh fennel
Linguine with creamy pine nut and raki sauce with olive bark, crispy fried sage and garlic oil and roasted kale crisps
Sun dried and smoked aubergine with a smashed white bean, sour grape and pickle juice dip
Crushed cherry tomato salad with petimezi, date balsamic, mexican oregano and crispy fried capers
Whole roasted romanesco cauliflower with a cultured cashew cheese sauce, pickled garlic and caramelised shallots
Hasselback celeriac with fermented black mustard seeds and hazelnut cream
Baked crêpe stuffed with roasted leeks and wild mushrooms in a sundried tomato, walnut and wild mountain sage pesto. Served with a creamy white sherry sauce, parsley and garlic sauce, and a red wine and cherry sauce
Double roasted taro with pistachio and garlic cream, pomegranate sauce and spinach and rosemary oil
Pickled beetroot stem tempura with a lime leaf and almond yoghurt and fresh dill
Black lentil moussaka with cultured almond bechamel
canapés
Spanish Gilda; Greek olive, wild artichoke, sundried tomato, pickled hyacinth bulb, greek basil and turmeric sauerkraut
Sea water and sun fermented watermelon with mint and pine nut feta cheese
Azuki bean and beetroot pâté with fermented pumpkin seed cream cheese, roasted red pepper in za’atar and glistrida with flower, on sourdough
Roast aubergine and truffle pâté with preserved rock samphire and salt pickled lemon, on sourdough
Pazole gazpacho with sun pickled red cabbage
Kimchi with sunflower seed cheese, wilted spinach with toasted black sesame and rice vinegar, on a rye cracker
Fasole batuta with roasted red onion shells, crispy cavolo nero, and blackberry vinegar pearls, salted rose petals, on sourdough
Black bean pâté , fresh papalo and coriander salsa picante, pickled radish, fermented cashew sour cream, avocado and lime and zest on corn tostada shell
Lacto fermented okra
drinks
With alcohol
Hibiscus and Creten lemon margarita with smoked hibiscus sea salt
Sour cherry and whiskey with olive bark
Fermented skin on lemonade with rye vodka
Smutty martini; cherry blossom brine with gin and vermouth, a lacto fermented cherry
Wild rock samphire and grapefruit negroni
Unripe almond and lemongrass bellini
Raki with damiana and passion flower tonic
Without alcohol
Fig leaf water kefir
Gooseberry and clementine shrub
Cactus and mint lemonade
Peach , cardamom and saffron lasi
Lime, ginger and meco chilli kombucha
Apricot, honey and thyme ice tea
Nutmeg soda
