TAPAS

Cantabrian artisan anchovy with smoked tomato sorbet

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

Brik pastry tart with chicken liver parfait brûlée and verjuice

Creamy leek and lobster croquette with piquillo pepper

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

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.