Dining

Daily 6.30am-11pm
Dinner 6-11pm

Ingredients

• 160g salmon fillet skin on
• 30ml Tio Pepe sherry wine
• 150g fresh spinach leaves
• 30ml extra virgin olive oil
• 80ml whipping cream 
• 10 saffron stems
• ½ peeled clove of garlic
• 30g Italian parsley leaves
• 40ml sunflower oil
• 80ml whole milk
• 8 bread croutons
• salt & white pepper

Daily open 11am – Midnight

Enjoy this dish at home!

Twilight Sky is open for dinner from 5:30pm-midnight

Ingredients

• 100g yellowtail scad fillet
• 100g mashed potato
• 30g corn beer
• 15g capers
• 20g dill
• 15g endives
• 30g crispy seaweed
• 10g lemon basil microgreen
• 50g chopped onion
• 20g kaffir lime leaves
• 30g orange zest
• 100g orange juice

Corn Beer

• 200g sweetcorn
• 1 bottle beer (marinate for 8 hours)

Breakfast 6.30-10.30 am
Dinner 6-10.30 pm

Ingredients

• 8-10 raw red prawns
• 250g calamari
• 250g cuttlefish
• 1 large onion chopped
• 1 red bell pepper
• 100g Spanish rice
• 1 garlic clove chopped
• Saffron
• 400g grated red tomatoes
• 300g mussels
• 100g green peas
• Extra virgin olive oil
• monkfish, shrimps and crab

Method
Fry the red prawns, chop the cuttlefish and calamari with the extra virgin olive oil; reserve the prawns. Add chopped onions, garlic and bell pepper and cook until soft. Add grated red tomatoes and cook until brown colour. Add rice, salt, saffron and seafood stock. Cook for 12 minutes, and then add the mussels, green peas and red prawns. Finally cook for 5 minutes until the rice is cooked.

Beet microwave sponge cake
Ingredients

• 100g ground almonds
• 90g boiled beets
• 160g egg whites
• 100ml egg yolks
• 55g sugar
• 80g all-purpose flour

Method
Process all ingredients in a blender. Strain & pour in cream. Blend well & refrigerate for few hours. Make cuts in base of each plastic cup. Blend and fill 1/3 of plastic cup. Cook for 40 seconds in microwave; place cups upside down until cooled.

Beetroot jelly
Ingredients

• 600ml beetroot juice
• 4 sprigs thyme
• 10 tbsp sherry vinegar
• 5g sugar
• 15pcs gelatin leaves

Method
Add ingredients together & set aside in suitable tray and set. Cut in perfect cubes.

Beetroot Sorbet
Ingredients

• 10g liquorice powder
• 200g sugar
• 150ml water
• 320ml beetroot juice
• 60ml liquid glucose
• 25ml sherry vinegar
• 2 gelatin leaves

Method
Place sugar & water into a medium sized pan to make syrup. Remove from heat. Add sugar syrup to beetroot juice, sherry vinegar, liquorice & glucose. Soften gelatin by soaking in cold water, squeeze excess water & add to beetroot mix.

Sous vide endive
Ingredients

• 300ml orange juice
• 6 sprigs thyme
• 50ml grape seed oil
• 2 pcs crushed cardamom
• 1/2tsp crushed coriander seeds
• pinch salt

Method
Put endive flat in sous vide bag. Add the citrus liquor. Vac pack & cook at 80c until soft.

Daily 6.30am-11pm Dinner 6-11pm