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


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)


Bacalao Vizcaina – Paired with Rioja or Pouilly-fumé

(Fresh cod with pepper sauce)


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

Menu: $160/person | $60 wine pairing