FELIX

The tiger prawns in tartar with ginger, the tail in tempura, Iberic ham, broad beans and mint veloute

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The risotto served creamy, iberic ham broth, artichokes, morels, asparagus, grenn peas, broad beans and slice of old parmesan cheese

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The sole fish cooked meunière, green pea mousse and young vegetables

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Between earth and sea, young rabbit saddle filled and roasted in necklace, green asparagus, morels and creamy polenta with parmesan cheese, Dublin bay prawn à la plancha

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Passion fruits soufflé, Pina colada foam, pine apple-coconut sorbet