GROUP C

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

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

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

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

Burnt Basque Cheesecake with Cherry Compote

Spanish cream caramel with spiced pestinos pastries

Pedro Ximénez,orange ,honeycomb, mint and coconut sorbet