Starter

 Seabass ceviche with leche de tigre or

 Heart of palm ceviche with leche de tigre (VG)

Mains

 Argentinian steak, chimichurri, crispy potato shreds or

 Individual smoked tofu and butternut squash moqueca stew (VG)

Sides

 Chargrilled hispi cabbage with suero costeno fermented dressing (VG)

 Roasted courgette, asparagus and green beans (VG)

 Red chile fingerling potatoes (VG)

Dessert

 Dulche de leche corn panna cotta

Please feel free to email us @ [email protected] if you need to make

some dietary changes to any of our menus and we can discuss further.