TULA

Oyster on its papillot with calamansi bearnaise sauce, mandarine and sherry wine

Fried eel and gorgonzola cheese brandade with pears and pickled chilli chutney 

Sheperd’s soup (Traditional soup from Castilla la Mancha) with semi dried tomatoes, quisquilla shrimp, pinions and black garlic

Caramelized puff pastry with blue crab, its jus, parmesan cheese foam and citrics

Shisho leaf taco with pancetta, smoked eel and misonnaise

Blue fish and corn gazpachuelo soup with pork jowl, mackerel and eggplant, chard and peppermint cream

Seafood of the day with a jus of it’s heads, roasted garlic parmentier, grilled tender beans and sobrasada sausage oil

Supreme of fish of the day

(supplied by Garreta and sacrified using Japanese ike-jime method)

Monkfish with black olive and “pebrella” spice dressing, cream of vegetables and codium hollandaise sauce

Marinated and fried red scorpionfish with rockfish and veal snout bouillabaisse

Grilled veal sweetbreads, bigarrade sauce with green lemon, potato, vanilla and coffe

Duck and foie blanquet sausage with cherries périgueux and jerusalmen artichoke