Mushroom and Jerusalem artichoke crisp
Mushroom broth and butter emulsion
___________
Cockle soufflé, sourdough and hondashi
Quisquilla vol-au-vent, ajillo sauce and tosazu
Sea bass ceviche toast and avocado
Chicken skin and squid sandwich
Wagyu terrine, foie gras and railfort
Crispy brioche and pickled foie gras
Mochi with sobrassada and Mahón cheese
___________
White asparagus, oyster escabeche and béarnaise
Tuna belly with pine nut emulsion
Razor clams a la donostiarra with ponzu
Turbot à la beurre blanc with caviar
Lobster, noisette and consommé
Perretxico, frozen mushroom cream and white miso
Bresse pigeon cooked two ways, morel and cacao
(or Wagyu Miyasaki A5 supplement of 40€ p.p.)
___________
Gin, bay leaf, lime and smoked black tea
Nori seaweed, rice ice cream and caviar
Bordaloue millefeuille and Saint‑Germain
Cherries, rose, hibiscus and genmaicha tea
Chestnuts, mandarin and hazelnut
Petits fours
Chef Fran Agudo
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