Lemon & Garlic Green Beans
Crisp green beans tossed with lemon, confit garlic and peppery olive oil.
The Del Mar menu
Everything we’re
cooking today.
Three courses shaped by the Mediterranean — small plates made for sharing, mains drawn from the flame and the sea, and desserts worth staying for. The kitchen changes with the market, so a dish or two may shift with the season.
01 · First to the table
Starters
The meal begins the way it should — small plates set down in the middle, passed from hand to hand while the first glass is poured. Order two, or order everything.
Bacon-Wrapped Shrimp
Plump shrimp wrapped in smoked bacon and seared with garlic butter.
Lamb-Beef Kofta Skewers
Char-grilled lamb and beef koftas with fresh herbs and cool tzatziki.
Imported Oysters Grill
Flame-grilled oysters with garden vegetables and a whisper of ginger.
Dolmeh
Vine leaves stuffed with herbed rice, slow-cooked in olive oil and lemon.
Scallop
Seared scallop in a delicate dashi with shaved kohlrabi and buttermilk.
Salmon Tartare
Hand-cut salmon with capers, cornichons and a bright citrus dressing.
Jerusalem Artichoke Custard
Silky artichoke custard with black truffle and tangy goat’s cheese.
Asparagus
Grilled asparagus with dressed leaves and shavings of aged Parmesan.
02 · From the flame
Mains
The heart of the kitchen. Fire, the catch of the day and the patience of a slow pan, plated with the same generosity we would bring to our own table.
Squid Ink Linguine
Black linguine with squid, scallops and prawns in a shellfish bisque.
Lobster Paella
Saffron rice with lobster, smoked chorizo, shrimp and scallops, finished with lemon.
Grilled Black Cod
Butter-soft cod with charred asparagus, blood orange and garden herbs.
Burrata
Creamy burrata with heirloom tomatoes, basil pesto and olive oil.
Asparagus Mushroom Risotto
Slow-stirred Arborio risotto with asparagus, wild mushrooms and Parmesan.
Lamb Beyti
Spiced lamb wrapped in lavash with garlic yoghurt, mint and sumac butter.
Caramelised Zucchini
Penne with slow-caramelised zucchini, blue cheese and toasted pine nuts.
Tarragon Grilled Chicken
Char-grilled chicken with fresh tarragon, grilled asparagus and pan juices.
Beef Filet Mignon
Prime filet with wild mushrooms and a rich gorgonzola sauce.
03 · One more course
Desserts
Pastry, honey and fruit gathered from across the Mediterranean. Made for lingering over coffee, long after the plates have been cleared.
Pistachio & Almond Cake
Moist pistachio and almond cake studded with tart cranberries.
Cannolo Siciliano
Crisp Sicilian shells filled with sweet ricotta, candied fruit and chocolate.
Baklava
Layered filo with pistachio and walnut, soaked in fragrant honey syrup.
Panna Cotta
Silky vanilla panna cotta with a compote of fresh berries.
Torta della Nonna
Shortcrust tart filled with lemon custard and topped with pine nuts.
Apple Tarte Tatin
Upturned caramelised apple tart served warm with vanilla ice cream.
Stuffed Apricots
Baked apricots filled with cinnamon and walnut in a light syrup.
Tropical Mango Melba
Mango sorbet with crushed meringue and toasted hazelnut.
Baked Alaska
Torched meringue over sorbet and ice cream, finished with a viola flower.
Come to the table
Best enjoyed
slowly.
Bring an appetite and leave us some time. We will pour something to suit the table and let the evening take its own pace.
Please tell the team about allergies or dietary requirements before ordering. Menu and prices may change with season and availability.