Starters

  • entrantes

  • entrantes

  • Oven cooked free range eggs with “sobrasada” (local charcuterie)
  • Our foie mi-cuit with banana and crispy cassava
  • Wakame seaweed salad with roast beef
  • “Recebo” Spanish cured ham with slices of bread and local tomato
  • Salmon tartare with avocado and shrimp bread
  • King prawns coated in coconut served with Thai vegetables
  • Tuna carpaccio with nobu sauce
  • Melon with Spanish cured ham served as a salad
  • Grilled vegetables with grilled provolone
  • Pineapple cannelloni with lettuce and goats cheese
  • Steamed vegetable liosas with sweet soya
  • Red prawn niguiri with sauteed of their juices
  • Bluefin Niguiris