Mariposa · Seasonal Kitchen
Mediterranean plates built from the garden out. Tap any dish to see the price, photos, and guest reviews.
Creamy Pugliese burrata, confit cherry tomatoes, basil oil and a sourdough crisp.
Vegetarian
Slow-cooked octopus over fava purée, capers, red onion and smoked paprika oil.
Gluten-Free
Crisp blossoms filled with feta and mint, finished with thyme honey.
Pan-seared graviera, sesame crust, thyme honey and a squeeze of bergamot.
Heirloom leaves, pomegranate, candied walnuts and a 12-year aged balsamic.
Vegan · Gluten-Free
Chilled watermelon, barrel-aged feta, kalamata, mint and toasted pistachio.
Vegetarian · Gluten-Free
Citrus-roasted beets, whipped goat cheese, orange segments and dill oil.
Eight-hour lamb, smoked aubergine purée, gremolata and roasting jus.
Whole-fillet sea bass, fennel, samphire, caper-lemon butter and new potatoes.
Carnaroli rice, porcini, truffle, aged parmesan and crispy sage.
300g dry-aged ribeye, bone-marrow butter, charred greens and triple-cooked chips.
Layered filo, pistachio cream cheese, orange-blossom syrup and crushed nuts.
70% Valrhona soufflé, salted caramel centre, vanilla-bean ice cream.
Silky vanilla panna cotta, lemon curd, thyme and a brown-butter crumble.