Starter

 Xoriguer gin and beetroot cured salmon with pickled cucumber and gazpacho

dressing or

 Xoriguer gin and beetroot cured carrot shards with pickled cucumber and

gazpacho dressing (VG)

Mains

 Iberico pork fillet with chimichurri, and roasted pepper sauce or

 White wine champinones al ajillo (VG)

Sides

 Smoky potatoes with paprika, onion and citrus (VG)

 Escalivada Mediterranean vegetables (VG)

 White bean, gordal olive & artichoke salad (VG)

Dessert

 Basque cheesecake with blood orange syrup (V)