Autumn Menu 2016 By the chefs Juan Hely and Iván Jiménez. Open Monday to Saturday from 19:00 to 22:30.
Starters Cebo Iberian ham board with tomato and focaccia
£21.00
Garlic prawns with ceps soil and chilli
£10.00 £7.50
Iberian ham croquettes with romesco sauce and Iberian slices Braised octopus, Piquillo pepper sauce and mashed potatoes with paprika, garlic and ‘chorizo’ oil
£14.00
Red tuna tartar with olive oil and herring roe
£18.00 £9.00
Potato salad with mayonnaise foam and tuna tataki
£10.00
Burrata di bufala with blossom honey, truffle and olives charcoal
Fish Monkfish suquet with creamy leek sauce and charcoaled prawns
£21.00
Wild seabass with green couscous and fennel in low temperature
£23.00
Grilled scallops with green asparagus and cold yogurt sauce
£19.00
Meat Ox sirloin with enoki ceps, purple potato and Port sauce
£24.00
Pressed lamb “a la miel” with hummus and roasted baby aubergine
£22.00
Corn-fed chicken with roasted spring onion and mango and pomegranate vinaigrette
£16.00
Ceps carpaccio with confit artichokes in low temperatuire, ham crumbs, pancetta and 60 degrees egg
£16.00
Rices dishes Lobster Mellow Rice
£18.00
A banda rice with “salmorreta” and green apple alioli
£14.00
Vegetarian paella
£14.00
Desserts Gianduja parfait, citric sauce, hazelnut praline and crunchy dark chocolate
£6.50
Creamy vanilla, raspberry jelly, forest fruits and cocoa crumbs
£6.50
Passion fruit ice cream, roasted pineapple, coconut dacquoise biscuit and “piña colada” sauce
£6.50
“Around the world” fruit salad with melon soup and lime sorbet
£5.50
Deconstructed café au lait
£5.00
All prices are inclusive of VAT. A discretionary 12.5% service charge will be added to your bill. For those with special dietary requirements or allergies who may wish to know more about the ingredients used please ask the manager.
Gluten free
Balance by Meliá
Vegetarian