Snacks
- Smoked Gilt-Head Bream, Pickled Beets and Hibiscus
- Oyster from Ria Formosa, Shiso Emulsion and Lemon
- Foie gras Ritz, Yuzu, and Toasted Pistachio
Amuse-Bouche
- Jerusalem Artichoke, Mushrooms and Beluga Caviar
Starter
- Algarve Red Scorpionfish, Pea, Thai Basil and Scorpionfish Sauce with Vanilla
Fish
- Grilled Red Mullet, Fennel, Lime Caviar, Rouille and Bouillabaisse Sauce
Meat
- Pork Presa in Yakitori with its Sauce, Shellfish, Turnip Sprouts, Endive and Orange Marinated with Sichuan Pepper
Dessert
- Strawberries, Citronella, Espelette Pepper and Cherry Citrus Sorbet
- Selection of Petit Fours