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Nicolás Mónaco
Seared scallops with herb oil and microgreens, plated by Chef Nicolás Mónaco

Cuisine

Ingredient first, then the idea.

Menus start at the market and end at your table. Here's how the cooking comes together.

01

Market led

The menu is confirmed after I've seen what's actually good that week. Fish, produce and season decide before I do.

02

Mediterranean roots

Olive oil, citrus, fire, herbs and seafood — clean flavours that let one good ingredient carry the plate.

03

South American warmth

Grill work, generosity and the habit of putting things in the middle of the table for people to share.

04

Restrained plating

Refined, never fussy. If an element isn't adding flavour or texture, it comes off the plate.

Sample menus

Starting points, never fixed menus.

Every menu is written for the specific evening — these are examples of the shape and tone, not a set list to choose from.

Menu 1 / 4

Five courses · seafood forward

Coastal tasting

  1. 01Oysters, green apple, sherry vinegar
  2. 02Sea bass crudo, citrus, olive oil, chilli↳ sliced to order, never ahead
  3. 03Grilled prawns, garlic, fino, burnt lemon
  4. 04Turbot, artichoke, brown butter, capers↳ butter browned just before plating
  5. 05Olive oil ice cream, honey, toasted almond

Sample menu — your final menu is designed with you.

Book this menu →p. 01
Seared scallops with herb oil and microgreens on a hand-painted plate
From a recent table — seared scallops
p. 02

Five courses · Argentine grill

Fire & asado

  1. 01Empanada, short rib, cumin, spring onion
  2. 02Charred sweet corn, lime, aged cheese
  3. 03Provoleta over embers, oregano, chilli oil↳ until it just starts to run
  4. 04Dry-aged ribeye, chimichurri, burnt onion↳ rested as long as it cooked
  5. 05Dulce de leche, toasted milk, sea salt

Sample menu — your final menu is designed with you.

Book this menu →p. 03
Ink sketch of beef tartare with pickled shallots on a floral-rimmed plate
From the sketchbook — beef tartare
p. 04

Shared · fire and garden

Long table

  1. 01Tomatoes, stracciatella, basil oil
  2. 02Charred greens, anchovy, lemon
  3. 03Whole fish over embers, salsa verde↳ whole, carved at the table
  4. 04Lamb shoulder, cumin, yoghurt, mint
  5. 05Peaches, thyme, crème fraîche↳ only when they're properly ripe

Sample menu — your final menu is designed with you.

Book this menu →p. 05
Squid-ink paella with head-on prawns and lemon
From a recent table — squid-ink paella
p. 06

Four courses · vegetable led

Garden vegetarian

  1. 01Chilled almond soup, grape, dill↳ served very cold
  2. 02Courgette flower, ricotta, honey
  3. 03Aubergine, miso, sesame, spring onion↳ glazed under a hot grill
  4. 04Dark chocolate, olive oil, sea salt

Sample menu — your final menu is designed with you.

Book this menu →p. 07
Ink sketch of courgettes with their flowers, an aubergine, green grapes, almonds and dill
From the sketchbook — the garden
p. 08
Market stall with fresh fish, lemons and olives

Sourcing

Small suppliers, short distances.

Good fishmongers, local growers where they're better than the wholesaler, and enough flexibility to change the menu the morning of service if something exceptional turns up.

Dietary needs

Planned in, not worked around.

Allergies, vegetarian and vegan guests, gluten-free, children eating earlier — tell me in the enquiry and the menu is built with it from the first draft. Nobody at the table should feel like an afterthought.

Discuss your menu
Beef tartare with pickled shallots and mustard, plated on a floral china plate
Plan your dinner