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MENU
| COUVERT | |
| Olive bread, sourdough bread, cornbread, marinated olives, virgin olive oil, artisanal butter | 6 |
| TO SHARE | |
| Oxtail croquettes with chipotle mayonnaise and sour cream (3 pieces) | 6 |
| Eggs with prosciutto, salami and Creole salad | 13 |
| Fried squid with garlic, local chilli, lime and coriander mayonnaise | 14 |
| Grilled octopus with kimuchi sauce, truffle and yuzu mayonnaise | 16 |
| Thinly sliced picanha beef with pickles, mustard and shoestring potatoes | 13 |
| Roast beef carpaccio with tonnato dressing, potatoes and grated Parmesan | 15 |
| Iberian cold cuts with olives and fermented mustard | 18 |
| Iberian ham with grilled bread and grated tomato (75g) | 19 |
| SALADS | |
| Grilled chicken Caesar salad | 16 |
| Soft-shell crab salad with grilled seasonal fruit and coriander gel | 19 |
| Thai mango salad, bell peppers, red onion, coriander, peanuts and sesame dressing (V)* | 18 |
| Vegan cream cheese, grilled baby vegetables and rocket (V)* | 15 |
| Baby spinach salad with leeks, orange and feta cheese (VG)* | 16 |
| Add to your salad: | |
| Grilled chicken breast | 6 |
| BBQ seitan | 7 |
| Grilled shrimps | 9 |
| MAIN DISHES | |
| Portuguese-style rice and seafood stew with lobster, shrimp, coriander, chilli and lime | 39 |
| Grilled squid with maître d’hôtel butter | 21 |
| Market fish grilled in the Josper oven with virgin sauce | 23 |
| Grilled lobster in the Josper oven with maître d’hôtel butter | 45 |
| Duck rice with local smoked sausages and confit leg | 25 |
| Grilled matured beef burger with chipotle bread and provolone cheese | 19 |
| Surf and turf with prawn Hollandaise sauce (beef and prawns) | 30 |
| Smoked aubergine rice, vegetables, sun-dried tomatoes and grilled kale (V)* | 17 |
| Grilled cauliflower with celery mousse and chimichurri (V)* | 16 |
| Vegetarian burger with chipotle bread and onion jam (VG)* | 18 |
| MEATS | |
| Rubia Gallega Bavette | 23 |
| Iberian pork steaks | 19 |
| Braised lamb shank | 23 |
| 30-DAYS AGED BEEF CUTS | |
| Picanha (250 g) | 22 |
| Chuletón 850g (2 people) | 65 |
| Entrecôte (250 g) | 32 |
| T-Bone (1kg – 2 people) | 75 |
| SAUCES | |
| Truffled mayonnaise / Béarnaise sauce / Garlic and herb butter / Chimichurri / Pepper sauce / caper – olives vinaigrette |
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| SIDE DISHES | |
| Garlic rice | 4 |
| Sweet potato fries with beetroot and crème fraîche ketchup | 6 |
| Homemade chips | 5 |
| Sweet potato purée | 4 |
| Truffled aligot (cheesy potato purée) | 6 |
| Josper-roasted vegetables | 5 |
| Tomato, onion and oregano salad | 5 |
| Lettuce hearts with honey mustard vinaigrette | 5 |
| Sweetcorn | 4 |
| DESSERTS | |
| Cheesecake with raspberry sorbet | 12 |
| Lemon meringue tart | 11 |
| Deconstructed Banoffee Pie | 11 |
| Bread and apple pudding with vanilla ice cream | 10 |
| Sliced fresh fruit | 10 |
| FOR CHILDREN | |
| Soup of the day | 7 |
| Spaghetti Bolognese | 11 |
| Fish fillet with chips | 12 |
| Grilled steak with fried egg and chips | 17 |
| Chocolate mousse | 7 |
| * (VG) Vegetarian // (V) Vegan | |
| Price in euros | VAT included. | |
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An optional 10% service charge will be added to your bill. |
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