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• Tomato bread with Arbequina extra virgin olive oil – 33
• Gilda with smoked swordfish – 25/pc
• Oyster Daniel Sorlut N3 with cherry gazpacho – 68/pc
• Cured white anchovies – 83
• Cured fish assortment – 195
• Ibérico ham croquette – 18/pc
• Squid & mussels croquette, romesco, “All-i-oli” – 18/pc

• Jamón Ibérico acorn fed, up to 52 Months curation – 125 / 245
• Jamón de Teruel, up to 20 months curation – 48 / 93
• Chorizo Ibérico acorn fed – 36/ 63
• Payoyo cheese from Cadiz, tomato jam – 75
• 12 months cured Manchego cheese, quince jelly – 75

• Smoked eggplant, romesco, nuts – 68
• Watermelon gazpacho, cucumber sorbet – 66
• “Rusa” potato salad – 68
• Padrón pepper slightly seasoned – 56
• Vegetarian lazy omelette with piquillos and broccolini- 75
• Baby gem salad, dried tomatoes, caramelized goat cheese & walnuts – 82

• Spanish bluefin tuna tartare, avocado, baby gem lettuce – 160
• Brown anchovies, burrata, pine nuts – 155
• Ajillo prawns – 172
• Octopus Galician style on potato “al caliu” – 138
• Red prawn hotdog – 162
• Seared scallops, morcilla, beef jus – 195
• Spanish seabass from Canary Islands, caper mayo, charred baby gem – 240

• 150gr lamb neck, caramelized piquillo peppers, charred spring onions – 235
• 150gr Beef tenderloin, foie gras, caramelized onion, jus – 255
• Wagyu steak tartare on charred bone marrow – 175
• Grilled foie gras “Collverd” on toast, caramelised onions – 168
• Spanish lazy omelette with morcilla and chorizo – 92
• Slow cooked egg, chorizo, potato foam – 85
• Sobrasada bikini – 80
• 150gr wagyu inside skirt, chimichuri – 150
• 130gr Ibérico pork picanha, cured iberico pork jowl, cauliflower puree, green mojo – 140
• Braised “Carrilleras” beef cheek with potato purée – 168
• Deboned suckling pig, sweet potato puree, raw spinach – 197

• “Fideuà” from Gandía with cuttlefish & ‘All-i-oli’ – 88 / 155
• Black paella Rice – 120 / 198
• Beef rib paella with charred bone marrow – 205
• Pica Pica paella surf & turf – 108 / 188
• Lobster & octopus juicy rice – 340

• Dark chocolate, hazelnut, extra virgin olive oil, salt – 74
• Catalan cream foam, vanilla ice cream – 55
• “Torrija” Spanish french toast, coffee gelatine, chocolate ice cream – 78
• Basque Burnt cheesecake, redberries sorbet – 78
• Churros with chocolate sauce – 73
• Homemade Ice Cream: Vanilla, Chocolate, Strawberries, Lima-Limón – 25/scoop

TO START

• Tomato bread with Arbequina extra virgin olive oil

TAPAS (Choose two per person)

• Jamón de Teruel, up to 20 months curation 25gr
• Chorizo Ibérico acorn fed 25gr
• Ibérico ham croquette 2 pcs
• Squid & mussels croquette, romesco, “All-i-oli” 2 pcs
• “Rusa” potato salad
• Padron peppers slightly seasoned (V)
• Smoked eggplant, romesco, nuts (V)
• Salmon “bikini”
• White anchovies garlic picada
• Steak tartare served on toast

INDIVIDUAL (Choose one) – $292 / person

• 130gr Ibérico pork picanha, cured iberico pork jowl, cauliflower puree, green mojo
• Braised “Carrilleras” beef cheek with potato purée
• Wagyu inside skirt, chimichurri
• Small “Fideuà” from Gandía with cuttlefish & “All-i-oli”

SHARING (Choose one) – $268 / person

• Large black paella rice
• Large Pica Pica paella Surf & Turf
• Large “Fideuà” from Gandía with cuttlefish & “All-i-oli”
• Large Beef rib paella with charred bone marrow (+$20)

DESSERT (Choose One)

• Churros with chocolate sauce 2 pcs
• Basque burnt cheese cake
• Choices of two homemade ice cream (Lima-Limón, vanilla, strawberry and chocolate)

(V) Vegetarian