Food

Prologue. Appetisers

Cured Iberian Ham, raised on Chestnuts in the Genal Valley.
Cheese Assortment.
‘Ensaladilla rusa’. Potato & Mayo Salad with Chopped Seafood and Crispy Onion.
Lobster Salad with Wakame, Mango, Raspberries and a Sea Urchin and Orange Mousseline Sauce.
Bulgur Wheat Salad with Dried Fruit & Nuts, Fire-Roasted Aubergine and Goat Milk Yogurt Mousse.
Stew of Pig’s Trotter, Snout in Mint and a Crispy Fried Egg.
Croquettes of Best ‘Bellota’ Cured Ham and Chicken with a ‘Romescu’ Tomato and Red Pepper Sauce.
Brazed Octopus with Seaweed Dressing, Crunchy Nori and Trout Roe.
‘Papas muy bravas’. Fried Potato Pieces with an Especially Tangy Tomato Sauce.
Micuit Foie Gras with Mango & Cherry Gel and Fruit Loaf.
Steak tartare

Ebi Tempura Futomaki with Avocado, Cucumber, Ikura Salmon Roe and Kimchi Mayo.
Avocado Uramaki covered with Sea Bass, Tuna and Salmon with Tobiko Roe.
Avocado Uramaki covered with Salmon, Tangy Lime Sauce and Japanese Rice Pearls.
Tuna Futomaki with Avocado, Sea Bass Tartare and Truffle.
Avocado and Tuna Uramaki covered in Caramelised Foie, Pedro Ximénez Wine Teriyaki and Cantonese-Style Pecan.
Crispy King Prawns with Kimchi Mayonnaise.
Tuna Tartare with Best Back Loin and Belly Meat.

Beefburger with Brie, Smoked Bacon, Sweet Onion and a Curry Sauce.
‘Canelon’ Crispy Tube with ‘Ropa Vieja’ Shredded Mixed Meats and a Truffle Velouté Sauce.
‘Cañon de Espaldilla’, Best Beef Shoulder-Steak, at 80º with a Court-Brouillon Stock and Duck Liver Purée.
Slow-Cooked Duck Magret with Celery Root Pickle and a Red Berry Sauce.
Acorn-Reared ‘Bellota’ Tenderloin Pork with Seasonal Rustic Mushrooms and Perigord Sauce.
Fines-Herbes Encrusted Beef Sirloin with Creamed Peas and Green Almonds and a Cumberland Sauce.

Salmon at 43º with Mandarine.
Wild Sea Bass with Sesame and Pistachio Crust and an ‘Ajoblanco’ Muscatel, Almond & Garlic Sauce.
Bluefin Tuna in a Citrus Marinade.