Our starters included, lime and papaya soup with scallop ceviche, hot and cold tiger prawn with sesame and asparagus salad. For main we tried the turbot in crispy herb blanket with spinach risotto and a canneloni of chickpea pure in roasted red pepper. All were beautifully presented in this stylish restaurant with good service. Our waiter kindly provided us with a range of wines to try before we decided on a bottle of 2010 Casa de Santar Reserva from the Dao region. This white wine was dry with a mineral finish and worked well with the fish.
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