Tapas Menu

with spiced butter

Imported Olives From Spain

Double-fried potatoes with passionfruitchili foam and smoked mascarpone.

Blue cheese and potatoes cream fried balls served with spicy mayo.

Fried Padron peppers spiced with
sea salt and dried Japanese plum powder.

Zucchini slices deep-fried in crispy Tempura served on joghurt sauce with spiced honey and dried edible flower.

Calamari rings deep-fried in flour red paprika coat served with cured lemon-basil alioli.

Duck breast Sous vide on smoked tahini, tomatos foam and salsa verde.

Seasoned duck breast served with onion jam and greek skordilia.

Chicken thigh in tikka masala
served with mango chutney, yoghurt sauce and shallots.

Shrimp skewers wrapped with dates and bacon served with kimchi and sriracha-crème fraiche.

Big Portion.
280 - 300 gramms aged Striploin prime USA steak. Served with mashed potatoes and black pepper sauce.

Fricasse bun shrimp patty with creme fraiche
harissa, arugula, cured lemon, roasted peppers, kimchi and shallots.

Crepe with slow cooked short ribs, creme
fraiche, Shimaji mushrooms and black pepper
sauce.

Cauliflower "rice" with truffle oil, crème
fraîche, parsley and Portobello mushrooms
sauce and shaved parmesan.

Bulgur salad mixed with labneh cream, brown
almonds and orange fillets served with fresh
herbs and Madjool dates.

Lettuce mix in black-cherry vinaigrette served
with berries, goat cheese, and candied pecan.

Charcoal-roasted peppers and feta cream topped with crispy sugar served with kalamata olives
powder and Bread stick.

Glazed beet cigars in tamarind-orange sauce
filled with Asturias blue cheese pecan and
walnuts cream topped with ginger crumble.

Charcoal burnt eggplant with tomatoes salsa
served with tahini, shallots, basil.

Churros served with hazelnut foam and salted peanuts

Chocolate Mousse served with sapnish olive oil and maldon salt

Homemade basque cheesecake served with berries coulis