King prawn tails prepared six ways: in a delicate soufflé, with coconut-flavoured breadcrumbs, in tempura, coated in American bread crumbs, wrapped in potato threads, and in pastry threads. Fried and served with two sauces, sweet and spicy, and honey, both perfect for fried dishes.
Lightly sautéed king prawns on a bed of baby spinach salad with diced mango, cherry tomatoes, mango vinegar, and extra virgin olive oil, served on a stuffed pancake base.
Our seafood salad with sea bass, Argentine prawns, and squid on a bed of variegated lettuce, with red and yellow cherry tomatoes, olives, and sun-dried tomato cream.
Grilled octopus on a creamy bed of potatoes scented with Iberian chorizo (mild Spanish sausage) and topped with crispy caper breadcrumbs.
Cantabrian XXL anchovies of exceptional quality served with Normandy butter, accompanied by untoasted white bread and hand-peeled Piquillo peppers stuffed with Russian salad.
A salad of puntarelle dressed with Cantabrian anchovies, sun-dried and fresh tomato cream, burrata, and extra virgin olive oil.
We interpret ceviche with Sicilian red prawns, king prawns, scallops, salmon, and sea bream, dressed with fruit vinegars and a delicate lime seasoning.
Raw Puglia red prawns dressed with Garda extra virgin olive oil on a bed of cherry tomato concassé, with burrata stracciatella and strands of wakame seaweed.
Sicilian pink shrimp tartare with Iranian caviar
Raw shellfish: giant scampi, XL king prawns, Puglia red prawns, white scallops, accompanied by yellow cherry tomatoes
Tableware
San Pellegrino mineral water
Barley, tea
Side dishes upon request, price to be agreed