31st December from 7pm
€120 per person
€185 per person

TABLA APERITIVO | Jamon Iberico, Iberican saucisson and chorizo, cecina, Iberican morcilla, guindilla peppers,
caper

BLUEFIN TUNA AND SCALLOP CEVICHE  |  With bay-smoked pineapple, cured in yuzu and mezcal, with finger lime, tapioca crackers

PULPO TERRINE |  Pressed sous vide octopus tentacles with compressed cucumber, chorizo aioli and crispy
chickpeas

LOBSTER CROQUETTES |  With cava and lemon verbena beurre blanc, caviar

CHORICITOS & PORK CHEEKS AL JEREZ |  Chorizo and pork cheeks cooked in Pedro Ximenez sherry, served in a cazuela with bread

BEEF SHIN SCOTCH DUCK EGG |  With smoked bone marrow emulsion, shaved truffle, and spiced blackberry and Pedro Ximenez chutney

BERENJENAS FRITAS (v) |  Fried aubergine fingers, truffled Galician honey, smoked yoghurt, toasted flaked almonds,
grated black truffles (v)

BEEF TATAKI |  Filet of Rubia Gallega beef served with a beetroot and horseradish sauce and a bone marrow and rosemary crumble

CHEESE BOARD |  A selection of Spanish cheeses (v)

DESSERT SHARING PLATTER | 
Chocolate, almond, tonka bean and amarena cherry torte – gold leaf and honey tuile
Éclair with toxo blackberry crème pat, turron topping
Queimada Chocolate Truffle

TABLA APERITIVO | Selection of olives, guindillas and piquillo peppers
caper

KING OYSTER MUSHROOM CEVICHE  |  Cured in yuzu and mezcal, with finger lime, tapioca crackers

PIQUILLO AND POTATO PAVE |  With compressed cucumber, smoked garlic aioli and crispy chickpeas

SWEETCORN, SAFFRON & CROQUETTES |  With cava and lemon verbena beurre blanc, caviar

CHAMPIÑONES AL AJILLO | Champiñones al Ajillo served in a cazuela with bread

VEGETARIAN SCOTCH EGG | With rinon, garbanzo and granja beans with beetroot and horseradish sauce, shaved truffle, and spiced blackberry and Pedro Ximenez chutney

BERENJENAS FRITAS |  Fried aubergine fingers, truffled Galician honey, smoked yoghurt, toasted flaked almonds,
grated black truffles

SLOW ROASTED SPICED CELERIAC  |  With fennel velouté, pickled blackberries and an apple and chervil gel

CHEESE BOARD |  A selection of Spanish cheeses

DESSERT SHARING PLATTER | 
Chocolate, almond, tonka bean and amarena cherry torte – gold leaf and honey tuile
Éclair with toxo blackberry crème pat, turron topping
Queimada Chocolate Truffle

KOMOKABRAS – ALBARIÑO

RAMON DO CASAR – RIBEIRO

TOLO DO XISTO – RIBEIRA SACRA

ARZUAGA CRIANZA – RIBERA DEL DUERO

VEUVE CLICQUOT CHAMPAGNE