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Scarlet shrimp croquettes, Iberian pork veil and black garlic aioli, 13
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Creamy Olivier salad with pickled vegetables, Ibarra chiles and red tuna 16
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Crispy zucchini blossoms stuffed with speck, anchovies and mozzarella, 14
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Squid brioche, pickled limes and fresh herbs (2), 15
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Glazed Iberian jowl ssam with pineapple and mint, (1), 8
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Crisp artichokes with caramelized tomato, 17,50
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Grilled leek with shrimp tartar, 16,50
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Josper-grilled scallops with smoked chorizo salt, 16.
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Hand-cut seasoned beef steak tartar on brioche, 22
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Farmhouse broken eggs with garlic-seasoned large red prawns in a stock made using their heads, 21,50
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Cherry ice-cream, buffalo-milk cheese and caramelized cherries with basil, 15,50
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Creamy rice with boletus mushrooms and smoked Pría cheese, 21
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Lightly juiced small cod sirloins with garlic, parsley and chili seasoning, charcoal-grilled vegetables, fresh piparra peppers and garlic chips, 26
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Braised sea bass with cauliflower and beet puree, wrinkled potatoes with olive salt, and fish bone reduction, 25
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Grilled squid with three emulsions (tomato, black garlic and lime), 19
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Glazed veal cheek with parmentier potatoes, 24
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Grilled duck magret, roasted apple, pumpkin with sage, and orange and cinnamon demi glacée, 25
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Iberian pork ribs glazed with Korean barbecue sauce, 22
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Seasoned sirloin steak, herb butter and sautéed vegetables, 27
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Charcoal roasted Iberian Boston butt, sautéed vegetables, and Marsala wine glacée, 28,50
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Cream and lemon curd Arab pie, 7,50
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Table talk tiramisu in a minute, 7
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Caramelized French toast, toffee sauce, and vanilla ice cream, 7,50
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Creamy cheesecake, 7,50
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Bread & Picual olive oil appetizer, 3
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