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June 2022 Menu


Burnt Beets

wrapped in crouton, sheep cheese and pickled onions

Scallops, duck rillette

Cava-truffle vinaigrette, avocado

Spinach gnodi

butter, lemon, sage

Mains

Lomo, butter, frites

Tenderloin medallion

Lobster with citrus Bearnaise

Dessert

Strawberry, meringue, almonds


Menu: $180/person | $70 wine pairing

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News & Announcements Tasting Menu

May 2022 Menu


Ensalada de huerta

Spring vegetables, sheep yogurt vinaigrette

Esparragos con Romesco

Asparagus, almond-pepper sauce, almond croquant

Vichyssoise

Hot and cold leek and potato soup

Mains

Pato a l’orange y al Chocolate

Duck magret, orange gastrique and mole

Black cod amontillado

Marinated black cod in sherry amontillado

Dessert

Chocolate truffles

white and dark chocolate, berries, hazelnut-almond-pumpkin, lemon creme


Menu: $170/person | $60 wine pairing

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News & Announcements Tasting Menu

April 2022 menu


Cuinat (Mallorca eastern dish).  / Paired with Cava

The original version is a stew of wild herb, my version is more like a pate with potato cracker

Escalivada / Paired with skin fermented Vidal

Spanish Ratatouille (Barcelona), with Manchego tuile and sweet potato

Gambas al Cava / Paired with sherry Manzanilla

shrimp in Cava and confit garlic

Coquilles St Jacques – paired with barrel fermented Viura

scallops with a Béchamel sauce

Mains:

Carrilleras al vino – Paired with Rioja or Pouilly-fumé

(beef cheeks – cooked in a wine sauce  over 24 hrs so is very tender, flavourful and rich)

or

Bacalao Vizcaina – Paired with Rioja or Pouilly-fumé

(Fresh cod with pepper sauce)

Dessert:

Passion fruit and olive tart brulee. / Paired with herbs liqueur


Menu: $160/person | $60 wine pairing

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News & Announcements Tasting Menu

March 2022 menu


Bread and fats

Asparagus with Romesco

Scallop carpaccio

Tortilla de papas (deconstructed Spanish omelette)

Main course

Lobster caldoso (a creamy rice dish)

or

Lamb chops

Dessert

Rum poached pear, creme anglaise


Menu: $180/person | $70 wine pairing

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News & Announcements Tasting Menu

February 2022 menu


Bread and fats

Asparagus, smoked salmon roe Bearnaise

Onion soup

Scallops, bone marrow, romesco

Main course

Salsa Verde, shrimp canelon

or

Duck, chocolate, orange, foie gras

Dessert

Orange flan

Amareto, sherry manzanilla, vanilla oil


Menu: $180/person | $70 wine pairing

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News & Announcements Tasting Menu

December featured menu


Sourdough bread and fats

Tomato, burrata cheese, pistacho

Xatonada (cod, greens, red pepper, olives)

Tortilla de papas (potatoes, egg, confit truffles)

Main course

Pescatarian option: Lobster tail, citrus Bearnaise

Carnivore option: Lamb, sweet potato, mojo verde

Dessert

Berries-pistachio Catalana (berries creme brulee)

Wine and cheese


Menu: $140/person | $60 wine pairing

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November featured menu


Sourdough bread and fats

Pear, olive tapenade, brown butter-radish 

Beet tartar

Scallop gratin – Coquilles St-Jacques Florentine

Main course

Pescatarian option: Cod Bouillabaisse – piquillo rouille (Bouillabaisse de morue)

Carnivore option: Beef cheeks – Carrilleras

Dessert

Berries-pistachio Catalana (berries creme brulee)


Carnivore / pescatarian menu: $100/person | $50 wine pairing

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News & Announcements Tasting Menu

October featured menu


Sourdough bread and fats

Chestnut Chartreuse soup 

Melon, fresh herbs (thyme, parsley,marjoram, chives), Serrano ham

Pumpkin canelon, truffle

Main courses:

Pescatarian option: Black cod Miso Amontillado, puy lentils

Carnivore option: Lamb chops, sweet potato, peas-mint-tarragon

Chocolate truffles


Carnivore / pescatarian menu: $100/person | $50 wine pairing

4 course vegetarian option available: $90/person | $50 wine pairing

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News & Announcements Tasting Menu

September featured menu

Sourdough bread and fats

Mushrooms Velouté

Served with mushrooms crostini. 

Wine: Jeréz Amontillado

Vegetables and vinaigrette

Carrot, radishes, sheep milk yogurt and dill vinaigrette.

Wine: Dry Riesling

Gambas al Cava

Shrimps, cava, confit garlic, tamarind

Wine: Cava

Pescatarian option: Lobster

Citrus Bearnaise, seasonal vegetables.

Carnivore option: Roasted duck breast

Orange sauce, cauliflower purée

Wine: Rioja Crianza | Rioja Blanco (viura)

Spicy pears

Creme anglaise, olive oil cracker

Wine: Noble late harvest


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News & Announcements Tasting Menu

August featured menu


Featured menu

Menu

Sourdough bread and fats

Cuinat crujiente

Swiss chard, spinach, chevré appetizer. This is a traditional eastern dish from Ibiza made of wild plants and broad beans (Colleja and armorta). 

Wine: Picpoul de Pinet

Celery root steak

Braised celery root, pommes aligot, mushroom escabeche, demi-glace

Wine: Syrah Rosado – organic

Asparagus

Lentils, romesco sauce (peppers and almonds), cherry tomato

Wine: Gamay noir

Pescatarian option: Langostinos a la sal

Langoustines cooked in a hot salt-rosemary-lemon bed. Finished with its jus

Wine: Orange wine

Beet forest

Chocolate ganache, beets, strawberry, kirsh

Wine: Pedro Ximenez


4 course (Vegetarian or pescatarian) $85/person | $50 wine pairing

Full menu $100/person | $60 wine pairing