Some cooking and more lately
Mole verde
Tostada de tomates, labneh, rose and chiltepin harrissa
Monkfish cheeks
Grilled Pork nek, cherry, pickles, thai basil
Chicken adobado, olives and apricots ready to grill
Kingfish, smoked dried chili mayo, elderflower
Mackrel, daterinos in cassis leaf vinegar, fishbone demiglace
3 days cured tartare (ex dairy cow) on milkbread
Fish head emulsion (hamachi)
Skate meuniere with chile mulato, kumquat, wild garlic capers, mustard greens
Beetroots & quince salad
