MENU ``ECLIPSE``

Gillardeau Nº 3 Oyster, “Tosca Gin Tonic”, Lemon Confit, Cucumber, Lavande, Trouth Caviar.

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Fish Market Ceviche, Tiger Milk, Seaweed Crumble, Passion Fruit, Wasabi, Tobiko, Lime-Chili Sorbet. 

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Croquette, Bellota Iberian Ham from Cordoba, Black Garlic, Babaganush.

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Beef Fillet Tartar, Knike Cut, Egg Textures, Pickles, Olives, Basil Bread, Truffle Cream.

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Red Tuna, Unagi Soy Sauce, Keropok, Citronella Alioli, Ginger, “Ajoblanco” of Maria Luisa Herb.

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Veal Sweetbread, Shiso Leave, Spices Caramel, Sesame, Carrot.

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Local Red Prawn, Natural in his Salt Bed. ( 15€ Supplement ).

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Sorbet

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Grouper Fish, Coconut Milk, Tangerine, Saffron

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“Pluma” of Bellota Iberian Porc, Solanaceous Vegetables, Paprika de la Vera Juice.

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Fresh Cheese Mousse, Red Fruits, Rose Meringue, Garden of Flowers and Sprouts.

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Filled Cigar, White Chocolates, Cinnamon, Ginger, Banana Sorbet.

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