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MENU
| COUVERT | |
| Olive bread, sourdough bread, cornbread, marinated olives, extra virgin olive oil (per person) | 5 |
| STARTERS | |
| Oxtail croquetes, chipotle mayonnaise and sour cream | 5 |
| Smoked bone marrow, caramelized onion jam and toasts | 7 |
| Avocado tempura, sugarcane honey and togarashi pepper (V)* | 10 |
| Fried squid, garlic, chilli, coriander and lime mayonnaise | 11 |
| Tuna tacos, avocado, sweet potato and katsuobushi | 12 |
| Caramelized cured goat cheese | 13 |
| Picanha sando, dry aged picanha beef, brioche bread, roasted garlic mayonnaise and pickled onion | 13 |
| Pata Negra smoked ham, tomato relish and grilled bread | 15 |
| Charcuterie, pickled onion, olives and fermented mustard | 15 |
| Grilled octopus with kimuchi sauce, truffle and yuzu mayonnaise | 15 |
| DOP Cheese board | 15 |
| Lobster hot dog with truffled mayonnaise | 18 |
| Grilled dry-aged beef burger, chipotle bun, Provolone cheese, onion jam, sweet potato fries, beetroot ketchup and crème fraîche | 18 |
| SALADS | |
| Grilled chicken Caesar salad | 15 |
| Watermelon salad, cottage cheese, tamarillo vinaigrette sauce, seeds and lettuce mix (VG)* | 15 |
| Thai mango salad, peppers, red onions, coriander, peanuts and sesame dressing (V)* |
18 |
| Kale cabbage salad, grilled Halloumi cheese, avocado, blueberries, mustard and honey vinaigrette (VG)* |
18 |
| Burrata salad, raspberry powder, tomato, basil and pine kernels (VG)* | 18 |
| Add on: | |
| Grilled chicken breast | 5 |
| BBQ seitan | 6 |
| Grilled shrimps | 8 |
| RICE DISHES | |
| Smoked aubergine rice, vegetables, sun dried tomato and grilled kale cabbage (V)* | 17 |
| Josper-octopus rice | 26 |
| Creamy rice with lobster and shrimp, coriander, red chillies and lime | 36 |
| FROM JOSPER OVEN | |
| Roasted pumpkin, lemon purée, horseradish, pumpkin seeds and coriander (VG)* |
13 |
| Grilled squids with Maître d’Hotel butter | 15 |
| Fish collars | 19 |
| Josper’s fish of the market | 22 |
| Dry-aged fish, smoked beurre blanc sauce and chive oil | 24 |
| Surf and turf, beef and prawn with scarlet prawn Hollandaise sauce | 28 |
| Rubia Galega Bavette steak | 19 |
| Braised lamb shank | 21 |
| 30 DAYS AGED BEEF CUTS | |
| Picanha (250 g) | 20 |
| Entrêcote (250 g) | 29 |
| Chuletón (850g) | 65 |
| T-Bone (1000g) | 75 |
| SAUCES | |
| Truffled mayonnaise/ Béarnaise sauce/ Garlic and herb butter/ Chimichurri/ Pepper sauce/ Virgin sauce – capers, olives, spring onion, tomato, extra virgin olive oil | |
| SIDE DISHES | |
| Garlic rice (V)* | 4 |
| Kimchi fried rice (V)* | 4 |
| Mixed green salad (VG)* | 4 |
| Sweet potato fries, beetroot ketchup and crème fraiche (VG)* | 5 |
| Aligot (mashed potatoes with cheese) (VG)* | 5 |
| Homemade French fries (VG)* | 5 |
| Tomato salad, onion and oregano (V)* | 5 |
| Josper roasted vegetables (V)* | 5 |
| Lettuce salad with mustard and honey vinaigrette (V)* | 5 |
| DESSERTS | |
| Sliced fresh fruit (V)* | 11 |
| Basque cheesecake | 10 |
| Passion fruit, mango and coconut pavlova (VG)* | 11 |
| Banana, peanut, caramel and miso (VG)* | 11 |
| Chocolate, pistachio and strawberries (VG)* | 11 |
| * (VG) Vegetarian // (V) Vegan | |
| Price in euros | VAT included. | |
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An optional 10% service charge will be added to your bill. No appetizer, food item or drink, and couvert, can be charged |
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