STARTERS SEA BASS ROSE Charcoal cured sea bass, aji amarillo tiger milk ~ 18
STEAK TARTARE Hand cut beef fillet, cured yolk, Cantabrian anchovies, pickles, capers, Dijon mustard sourdough toast ~ 19
TROFIE AL PESTO vg Trofie pasta, vegan pesto, vegan Parmesan, basil and pine nuts ~ 17 SPAGHETTI AGLIO, OLIO E PEPERONCINO Red Mediterranean prawns tartare ~ 25 WAGYU RISOTTO Porcini mushrooms and Pecorino Romano cheese ~ 25
WAGYU TONNATO Thinly sliced Wagyu tenderloin, tonnato sauce and olive oil pearls ~ 21
COURGETTE CARPACCIO vg Smoked tofu, toasted pine nuts, jalapeño dressing, basil ~ 12
CRISPY COD TACOS Spicy pil pil, pickle purple cabbage ~ 12 / 2pcs
FOCACCIA SANDWICH Wagyu tonnato, cucumber, pickled spring onion, lettuce ~ 16
CAESAR SALAD Baby gem, chulpe corn, chicken, parmesan ~ 15
MAIN COURSES SEARED SEABASS Aubergine tahini, potato foam, coriander cress, red amaranth ~ 25 CHARRED GALICIAN OCTOPUS Potato foam, chimichurri, black olives dust ~ 27 CABBAGE CANNELONI Hispi cabbage, chicken, shiitake mushroom, crispy chicken skin, chicken jus ~ 21 AGED BEEF RIB Slow cooked tamarind glazed beef rib, mash potato, coriander, red amaranth ~ 30 BMI TENDERLOIN Hereford beef fillet, foie gras, apple mustard, chocolate ~ 38
TOMATO SALAD* vg Tomatoes, baby gem, pickled red onion, mustard & basil vinaigrette ~ 12 *add ESCABECHE TUNA BELLY ~ 7
CAULIFLOWER STEAK Cauliflower jus, pumpkin pureé, spicy vegan mayo, corn flower ~ 19
CHARRED AUBERGINE v Mint honey yoghurt, mint oil, pomegranate, crispy quinoa, confit garlic tahini ~ 16
SIDES Fried Padron peppers ~ 8 Mashed potatoes ~ 6 French Fries ~ 6
v vegetarian / vg vegan
Green vegetables ~ 8 Seasonal green vegetables ~ 8