RN74

Starter: poached egg on semolina polenta cake with sweet tomato compote and watercress served with a crispy slice of Serrano ham.

Main course: hamachi sashimi with lemon mousseline, sliced cucumber, radish and heart of palm.

Dessert: Tahitian vanilla semifreddo with pistachio biscuit and strawberry sorbet.

Pomegranate fizz.