CA VO

enlivened by bright citrus flavours, regional spices, seasonal vegetables and seaweed. Oysters arrive by the platter, Plateaux de Fruits de Mer come seared with a small amount of smoking (A La Plancha) or lightly steamed to magnify the natural flavours of the sea. Meanwhile Cavo Raw Platters serve up fresh Tartare of Mazara red prawns or Red snapper, or a choice of Carpaccio of Octopus or Spanish Mackerel.

Back on land, Indulge in Cavo’s a la carte menu. Take a tour of cuisines from Morocco, Turkey, Greece, Italy and Spain with succulent meat dishes which include a selection of Mediterranean sharing plates and tapas. Dishes are served piping hot from the Josper Grill – an authentic Mediterranean barbeque experience using carefully selected Spanish coals that add a rich depth of flavour to dishes like dry-aged Galician rib-eye, Iberico pork, Carabinero prawns or lightly poached Lobster tail.

Enter into the spirit of summer with expertly hand-crafted cocktails that span the islands and coastline of this remarkable region, blending exceptional Mediterranean ingredients and culinary traditions with contemporary twists and modern touches. Sun-kissed local botanicals create soulful, countryspecific tipples - like a Moroccan Mojito or Amalfi Gimlet - that signal golden hour has begun and will have you heading straight for the rooftop terrace.

Cavo’s new Rooftop Terrace is available to book any day or night of the week (weather permitting) for Cavo’s signature style of Mediterranean dining and hand-crafted cocktails. The Seafood & Sangria brunch is available from 12pm-4pm every Saturday & Sunday from £65 per person (including full set menu and one carafe of sangria or fizz per person).

CARAMEL DOME

1 Cup Granulated Sugar | ⅓ Cup Water (warm) ¾ tbsp Glucose

1. Place glucose and ⅓ of the sugar in a pot on a medium heat and caramelise. Add the rest of the sugar progressively until fully caramelised.

2. Deglaze with warm water and bring to 162° Celsius.

3. Pour a thin layer of that caramel on top of an upside down dome (fleximold) and let it set until completely cold.

4. Unmold the caramel dome and set aside.

KAPPA CREAM

½ Cup of Cream | ¼ tsp Powder Sugar ¼ tsp Kappa Powder

1. Bring the cream to a boil, add powder sugar and kappa and mix using a hand blender.

2. Cool down 24 hours in refrigerator.

CRÈME BRÛLÉE WHIPPED

⅛ Cup Cream | ⅛ Cup Milk | ¼ Vanilla Bean | 1 Egg Yolk

¼ tbsp Sugar | ⅛ Cup Mascarpone | ½ Cup Kappa Cream

1. Boil cream, milk and vanilla together.

2. Mix egg yolk and sugar and pour warm milk and cream over, mix well.