Lightly crispy fried Padrón peppers gain extra depth from smoked salt and paella spices, served with a creamy tomato dip full of basil.

A bold combination of sweet and salty. Crispy sugar bread with creamy, smoked crème fraîche, anchovy and a touch of PX and citrus.

Sous-vide cooked duck breast, pan-seared on the skin, with preparations of carrot, parsnip, confit potatoes, and blackberry jus.

The sweet potato is also known as batata. This potato has purple flesh, and is oval and elongated in shape.

In this dish, the rutabaga is roasted and flavored with 'shawarma spices'.