SHARING SET 4 FOR PEOPLE

100% Jamón Ibérico de Bellota aged 24 months served with pan Catalán

Slow-braised beef cheek in Pedro Ximénez sweet wine and cauliflower purée

Spanish Iberico small goods: serrano ham, coppa loin, chorizo, salsichón, manchego, picos and pickles

Roasted Suckling pig, Segovia style

Todays fish with clams, butter beans in a Basque green sauce

Spanish octopus cooked over coals with pork sobrasada sauce

Braised pasta in squid ink, clams, prawns and ali oli

Free-range chicken roasted with agridulce sauce and padrón peppers

Air-cured Wagyu beef, truffle potato foam and poached egg

Yellowfin tuna with aji amarillo, pomelo and basil

Buffalo milk Burrata with asadillo salad and pan coca

Whipped cod roe with mussels in escabeche and paprika potato chips

Shaved green asparagus salad with stracciatella, mint, shallot, and yuzu oil

Slow-cooked abalone finished over charcoal with Iberico pork lardo and butter emulsion

Grilled Wagyu beef intercoatal Beef skewer with a sherry sauce served with horseradish yoghurt

Cherry tomato salad with shaved fennel, tarragon, black olive and preserved lemon

Burnt Basque Cheesecake with Cherry Compote

Spanish doughnuts with chocolate sauce

Spanish cream caramel with spiced pestinos pastries

Warm molten chocolate ganache pudding with vanilla ice cream

Spanish imported olives in citrus herb marinade with guindillas

Sourdough bread with sobrasada butter

Warm crumpet with local blue summer crab, saffron emulsion, and finger lime

Creamy leek and lobster croquette with piquillo pepper

Fried Padron peppers

Cantabrian artisan anchovy with smoked tomato sorbeett

Brik pastry tart with chicken liver parfait brûlée and verjuice

Catalan potato bomb filled with chorizo topped with mojo picón Canary Island dressing