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Shane Delia

Squid ink and sherry risotto with chorizo-stuffed calamari
Antequera-style braised rabbit with artichoke, pea and bean salad
Prawn and squid ink croquettes with bone marrow salad
Sugarcane-glazed pork ribs with smoked and fried eggplant
Olive oil ice-cream with Pedro Ximénez cake
Kangaroo tail with Jerusalem artichokes
Salmorejo salad with pickled quail eggs and sherry dressing
Roast cauliflower hummus with wagyu beef and amlou dressing
Argan oil chocolate brownie with orange cinnamon ice-cream
Harira with chicken dumplings
Chocolate pistachio m'hencha with apricot and basil ice-cream
Prawn ajo blanco
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