Chef Santiago Basante Arias

Rice paper rolls

Soy beans

Sushi & maki

Vegetables tempura

Wok vegetables

Egg noodles soup

Amuse of gazpacho with mussel

Amuse of deconstructed carbonara

Tuna tar-tar with citric vinagrette, yogurt cream, radish and celery

Betroot tar tar with citrus vinagrette, radish, goat cheese and yogurt cream

Beef tar tar with tradicional dressing, truffle, rocket and rustic crutons

Rib eye steak with mushroom demi-glace, rosemery, amsterdam pickled onions and potatoe mousseline

Mushroom rissotto with celery scallops,parmesan and green asparragus

Smoked Trout with eggplant cream, potatoe mousseline, roasted shaved almonds, passtinac batonnete and citrus gel

Coconut panna cotta (lactose free) with citrus structures, and whitle chocolate

Bread & butter with vanilla white saus nuts crumble and whipped cream

Sweet rice pudding cinnemon, lemon ,granny smith apple batonnet and brunoise of dry apricots

Gazpacho

Mediterranean Cesar salad

Pineapple marinated Steak

Sweet rice crumble crest