tapas

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Toasted crispy bread with tomato and olive oil

Padrón peppers

“Patatas bravas” FORN style

Baked goat cheese, tomato jam and black olive paste

“Montado” of Iberian ham, fried artichokes, Parmesan cheese and green olive paste

Tomato tartar, mozzarella, anchovies, basil and black olive paste

Sautéed small broad beans, Iberian ham and mint oil

Grilled octopus, mashed potatoes, olive oil and paprika

Sautéed baby squids and artichokes with ink and “sofrito”

Crayfish tartar with mango, avocado and herring caviar

Grilled cod tips, apple-aioli gratin and caramelized onions

Battered langoustines with parmesan cream

Andalusian-style squid rings with lime mayonnaise

Slices of foie gras, Maldon salt and Pedro Ximénez caramel

Slices of iberian special ham

Chicken rolls stuffed with langoustines and cep cream sauce

Small spicy sausages from Cantimpalo

Grilled filleted Kangaroo, mashed carrots and soya cream

Grilled lamb kofta kebabs and mint sauce

Grilled Iberian pork, sautéed wild mushrooms and red wine caramel

Grilled tenderloin tips with foie gras sauce

Iberian ham croquettes

“Huevos rotos” with Iberian ham

“Huevos rotos” with grilled foie gras and Port reduction

“Huevos rotos” with black pudding and tomato jam

STARTERS

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Cream of lobster soup, onion flakes, walnuts and “sobrasada”
Cocktail of braised beef cheek au jus, mashed apricot
and potato foam
Smoked risotto with grilled tuna tips
Seared scallops, cauliflower purée, cumin velouté and
“Ras el Hanout” caramel
Tuna tartar, guacamole and soya-sesame oil dressing
Thai salad with mango, papaya, coriander and prawns
Grilled vegetables, smoked mozzarella and fresh herbs oil

PASTA

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Ravioli di gorgonzola, pear creamy sauce and walnut shavings

Giant macaroni, caramelized onion, mozzarella and
truffle cream (sweet)

Spaghetti with lobster and pomodoro sauce

FISH

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Grilled Monkfish, sautéed sugar snap peas, basmati rice and
a light red curry sauce

Grilled Turbot, risotto of Saracen wheat and courgette

Tuna Tataki (nearly raw), sautéed onions with asparagus and Tonkatsuo sauce

Grilled Sea Bass, sautéed spinach with garlic and creamy
parmesan sauce

MEAT

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 Braised beef cheeks au jus, mashed sweet potatoes and pistachio nuts

Duck magret, truffled mashed potatoes, caramelized soya
and foie gras sauce

Beek Tataki, sautéed wild mushrooms, sweet soya and wasabi

Lamb “a las 7 horas” au jus and smoked mashed potatoes

Roasted suckling pig and apple risotto

Grilled beef fillet steak, glazed onions and potato au gratin