Starters:

Semi-tuna jerky, strawberries and almond

Tomatoes, basil and burrata cheese

Pistachio chilled garlic and almond soup, mackerel and olives

Picaña sheet, payoyo cheese and ‘foiesabi’ (foie and wasabi)

Sea bass ceviche with yuzu ponzu

Hand-made, Hand-eaten:

Tuna satay, peanut and pickled onion

Our ‘choripan’ in brioche bread with chimichurri butter

Cuttlefish Mantou, chili crab sauce and black garlic alioli

Crunchy prawn, shiso leaf and nectarine

Main dishes:

Marinaded amberjack tataki with mushrooms vinaigrette, dried tomato and pine nuts

Chargrilled turbot with its pil pil sauce and huancaína sauce

Ricotta cheese with Scarlet shrimp and tom yam ravioli

Pork mock tender lasagna in Japanese curry with cardamom bechamel

Fried beef sweetbread with ‘humita’ cream

Chargrilled beef fillet with browned onion and black pepper

Desserts:

Steamed vanilla crème caramel with smoked whipped cream

Passionfruit, white chocolate and Greek yoghurt

Roses cake with dulce de leche ice-cream (limited units)

Brownie, coconut soup with tom kha kai and gold chocolate

Setting: 3€/person with appetizer service, bread, smoked butter and petit four