tapas

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Toasted crispy bread with tomato and olive oil

Padrón peppers

“Patatas bravas” FORN style

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

Mixed croquettes with honey aioli

Iberian ham croquettes

Baked goat cheese, tomato jam and black olive paste

Slices of foie gras, Pedro Ximénez caramel and toasted crispy bread

Slices of iberian special ham

Oyster with lime and herb foams, marinated shallots and lemon pearls

Smoked salmon cubes with pistachio vinaigrette

Crayfish tartar with mango, avocado and herring caviar

Grilled octopus, mashed potatoes, olive oil and paprika

Clams with sautéed endives, zucchini and shiitake, lychees and thyme velouté

Fried anchovies in tempura with Japanese mayonnaise

Grilled cod tips, apple-aioli gratin and caramelized onions

Sautéed baby squids and artichokes with fried tomato-onion sauce

Battered langoustines with parmesan cream

Andalusian-style squid rings with lime mayonnaise

Mini lamb kofta with pita bread, yogurt and Hummus
Grilled tenderloin tips with foie gras sauce

Grilled filleted Kangaroo, mashed carrots and soya cream

Grilled Iberian pork, sautéed wild mushrooms and red wine caramel

Lamb sweetbreads with lemon, sautéed leeks and Iberian ham, creamy mashed potato and clementina jam from Sóller

Crunchy black pudding, cumin and mint yogurt and caramelized apple

Small spicy sausages from Cantimpalo

“Huevos rotos” with Iberian ham

“Huevos rotos” with grilled foie gras and Port reduction

Starters

Cold tomato and lime gazpacho soup with mint oil
Thai salad with mango, papaya, coriander and prawns
Dublin Bay prawn carpaccio, lemon-pesto dressing and Hibiscus salt from Es Trenc
Tuna tartar, guacamole and soya-sesame oil dressing
Veal tartar, quail egg, nori seaweed and soya sauce
Grilled vegetables, smoked mozzarella and fresh herbs oil
Smoked risotto with grilled tuna tips

Pasta

Ravioli di gorgonzola, pear creamy sauce and walnut shavings
Giant macaroni, caramelized onion, mozzarella and truffle cream
Squid ravioli with seafood bisque, chili oil and onion flakes
Spaghetti with lobster and pomodoro sauce

Fish

Fish of the day, vegetable chutney with honey and “sobrasada” and sorrel cream sauce
Grilled cod, black rice with cuttlefish and light garlic cream
Grilled Turbot, risotto of Saracen wheat with courgette and extra virgin olive oil
Tuna Tataki (nearly raw), sautéed onions with asparagus and Tonkatsuo sauce
Grilled Sea Bass, sautéed spinach with garlic and creamy parmesan sauce

Meat

“Tagliata”: slices of marinated entrecôte, rocket, parmesan shavings and Modena reduction
Grilled venison steak, polenta with nuts, fig carpaccio and rosemary-honey sauce with pistachio powder
Lamb “a las 7 horas” au jus and smoked mashed potatoes
Roasted suckling pig and apple risotto
Grilled beef fillet steak, roasted onion and potato au gratin