Mushroom and Jerusalem artichoke toast
Mushroom broth and butter emulsion
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Cockle soufflé, sourdough and hondashi
Quisquilla vol-au-vent, ajillo sauce and tosazu
Sea bass ceviche toast and avocado
Chicken skin and squid sandwich
Wagyu terrine, foie gras and railfort
Crispy brioche and pickled foie gras
Mochi with sobrassada and Mahón cheese
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Razor clams a la Donostiarra with ponzu
Tuna belly with pine nut emulsion
Maresme peas, pistachio and glacial ficoide
Turbot à la beurre blanc with caviar
Lobster, noisette and its consommé
Morels, polenta, vin jaune and Ferrer cheese
Bresse pigeon cooked two ways, mushroom and cacao
(or Wagyu Miyasaki A5 supplement of 40€ p.p.)
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Gin, bay leaf, lime and smoked black tea
Nori seaweed, rice ice cream and caviar
Bordaloue millefeuille and Saint‑Germain
Raspberries, rose, hibiscus and genmaicha tea
Chestnuts, mandarin and hazelnut
Petits fours
Chef Fran Agudo
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