Menu

Snacks

Cockle soufflé
8.00
Chicken skin & squid sandwich
8.00
Mochi with iberian sobrasada & Mahón cheese
8.00
Vol-au-vent with ``quisquilla`` shrimp, tosazu & wasabi
9.00
Sea bass ceviche toast
9.00
Beetroot, eel & caviar
14.00
Millefeuille and wagyu, brioche & foie gras
14.00

Seasonal

Razor clams a la donostiarra with ponzu
20.00
Sea urchin, codium and laurencia sauce
32.00

The Sea

Tuna belly with pine nut emulsion
35.00
Red shrimp, free-range chicken & potato fritters
40.00
Turbot à la beurre blanc & caviar
36.00
Sea cucumber Carbonara
55.00

Meats

Pigeon cooked two ways & cacao
48.00
Iberian suckling pig with cantonese
45.00
Miyazaki A5 Wagyu fore rib
100g/70

Thinking of Sweets

Bordaloue tart millefeuille
8.00
Nori seaweed & caviar
12.00
Chestnuts, mandarin and hazelnuts
12.00
Chocolate & soy tartlet
16.00
Cherry, roses, hibiscus & Kokoro tea
14.00

We can provide information about allergies and/or intolerances.
The a la carte option is served in whole tables.
Due to the complexity of our dishes, it is not possible to mention all ingredients.
If you have any allergies, intolerances, dietary restrictions and/or dislikes,
please let us know more than 24 hours in advance,
otherwise we may not be able to make adaptations.
A minimum of 3 snacks and 2 main courses to be ordered per person.

Prices are subject to change.

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