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TO START…
Recomendado Sourdough artisan bread from Horno Rafelet, Castillo de Canena extra virgin olive oil (Arbequina variety) and sheep’s butter from Quesería Calaveruela.
- 2,95
Fresh oyster
6,00
Oyster with palo cortado mignonette
6,00
Oyster with pistachio ajoblanco and pickled sea fennel
7,00
Grilled oyster with beurre blanc
7,00
* Oscietra Imperial CAVIAR supplement 3g.
12,00
Coconut ajoblanco with Marcona almond, pineapple granita and mint
10,00
Foie yogurt with smoked eel, pistachio and seasonal fruit
13,00
Crispy pig’s trotter canapé with white shrimp tartare
8,00
Málaga mollete from Obrador Máximo with wild bluefin tuna belly and adobillo sauce
12,00
Homemade steamed brioche with slow-cooked Iberian pork jowl and Oscietra caviar
13,00
Croissant with steak tartare, mushroom cream and smoked eel
8,00
Croissant with roasted aubergine and XL anchovy
8,00
…AND DON'T STOP
Russian salad with almadraba bluefin tuna tartare and fried egg
18,00
Tomato and burrata salad with pistachios and citrus foam
18,00
Green gazpacho with seasonal vegetables and Santa Pola shrimp
19,00
Pickled beetroot gazpacho, wild bluefin tuna tartare and frozen cheese powder
19,00
Meagre ceviche with red chilli and sweet corn
19,00
Bluefin tuna loin and belly tartare duo with seasonal fruit and our ajoblanco
28,00
FROM THE SEA
Extra-crispy hake tempura, roasted piquillo pepper sauce and parsley mayo
26,00
Meagre with manteca colorá and yuzu beurre blanc
26,00
Larded wild bluefin tuna belly with Padrón peppers
35,00
Dry rice with smoked eel, aged beef coppa and nori
21,00
Dry rice with Santa Pola shrimp, meagre and its pil-pil
25,00
*Rice dishes subject to availability. Ideal for sharing
FROM THE LAND
Confit and crispy suckling pig ear with Iberian sauce
22,00
Aged rump cap steak tartare with smoked eel cream on bone marrow and warm croissant
25,00
Koji-marinated Iberian pork pluma, potato gnocchi, Payoyo cheese sauce and pesto
28,00
Creamy duck rice with black trumpet mushrooms and crispy garnish
25,00
Rigatoni filled with braised veal cheek, its jus, foie sauce and fartón for dipping
24,00
DESSERTS
Vanilla millefeuille and white chocolate namelaka with peanut ice cream
9,00
Caramelised rice pudding with Tahitian vanilla
9,00
Payoyo cheesecake with sheep’s milk ice cream and red berries
9,00
Croissant, hazelnut and chocolate cream, gianduja ice cream and hazelnut oil
9,00
A flan that wanted to be tocinillo de cielo, with palo cortado caramel, pork crackling biscuit and citrus foam
9,00
