baked with orange and lemon with Olive tapenade and dip.
ES PASSEIG CLASSIC
with truffled mayonnaise, black truffle, parmesan and chives.
Marinated lettuce hearts
with oranges from Sóller, fine herb sauce, orange vinaigrette, fermented garlic and crispy quinoa.
3 crispy cold Cannelloni filled with raw tartar of Sóller prawns and green pepper sauce.
Our mini world tour
a small variation, let yourself be surprised
Price per person.
spaghettis turned in a Parmesan wheel with black truffle, truffle sauce and chives.
small 13,50 € | large 19,90 €
Raw beef steak tartare
of Majorcan Wagyu Beef Finca Son Bellut, freshly made, served with toasted bread.
100gr 16,50 € | 180gr 25,50 €
BBQ Orange Carrot Gazpacho
Cold BBQ orange carrot gazpacho soup
with roquefort ice cream, oven mashed carrots, carrot and almond .
Fake watermelon sashimi with burrata mozzarella, passion fruit gel and verbena oil.
skull in Majorcan pirate style, mushroom Dashi, red pepper reduction, marinated zucchini, herb oil, Feta, garlic croutons.
with sesame, Moroccan aubergine, garlic yoghurt, cumin, herb oil and Papadum bread.
with bulgur, cucumber, tomato espuma, parsley, mint, spring onions
Garden herb croquettes with charcoal paprika cream and chives.
cooked in a herb-salt coating with Beurre blanc coffee sauce braised Noilly Prat Vermouth shallots and spinach cream.
with marinated tuna, lemongrass-ginger, avocado, nori powder, kimchi mayonnaise, sesame and wasabi caviar.
Pickled mojito salmon with spiced ice cream, lime, cucumber, green peppers, granny smith apple and mint.
with ash sauce, bell pepper, sepia coral, aioli and herb oil.
Purple corn tacos
with yellowtail fish ceviche and saffron cockle sauce, chilli threads, onions, asparagus, lemon Crème fraîche and puffed rice.
in panko bread batter with Italian peppers, spring onions and “Salsa Brava Espuma” foam.
Mediterranean sea bream
roasted whole, with red pesto, cashew, sage, paprika and Cafe de Paris butter.
spanish chorizo croquettes with charcoal paprika sauce and chives.
smoked at the table in a ceviche broth with peanut sauce, spring leek, fried garlic and red wine onion chutney.
filled with pulled pork, coleslaw and jalapeño-smoked roasted-onion cream.
Wagyu beef bone
with bone marrow, garlic, parsley and focaccia bread.
72 hours sous vide cooked neck of beef with Jus, sweet corn, smoked popcorn, Pimientos de Padron, asparagus, dates, snow peas, spring leeks .
roasted free-range chicken with Majorcan oranges, sobrasada, honey, rosemary and crispy suckling pig pops.
from Mallorcan Wagyu beef
with special sauce,Wagyu ham and cucumber relish.
Aged Spanish manchego
with quince jelly.
Dulce | Moscatel de la Marina
copa 6,50 €
Javier Sanz Ice Wine
Dulce | Moscatel
copa 6,50 €
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