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Slow-cooked chicken cannelloni with truffled pomodoro sauce and smoked San Simón cheese fondue.
On top of truffled parmentier with teriyaki and crispy ham
Sirloin steak from mature beef, pickling emulsion, piparras peppers, parmesan shavings, almond crumble and olive oil.
with a base of sushi rice and sweet chilli sauce.
Bao buns with panko-coated shrimp, pickled onion, arugula, and secret sauce. (2 units)
Slow-cooked shredded beef, pico de gallo, and crispy corn guacamole. (2 units)
Shrimp maki in panko, cream cheese and avocado with spicy mayo, teriyaki and crunchy onion.
Corn taco with panko-coated shrimp, guacamole, pico de gallo, citrus mayo, and Bits.
Slow-cooked pork ribs, cream cheese with arugula, citrus, crisps, and pico de gallo.
Homemade ham and pastrami croquettes.
Delicate vegetable croquettes with a seafood heart, wrapped in bluefin tuna and topped with a drop of Japanese mayo.
Cherry tomatoes, arugula, burrata, pistachio pesto, crispy ham, pistachio sand.
Doritos-coated chicken, mesclun, cherry tomatoes, crispy ham, leek, Galmesan cheese, Mr. Corn sand, and Koala Caesar sauce.
Shiitake and boletus risotto with galmesano and truffle.
Stir-fried vegetables with panko-coated chicken, udon pasta, red miso, crispy onions, and Mr. Corn.
Fresh pasta with Spanish sauce reduction, grated galmesan and grilled Iberian pork tenderloin.
Prawn, octopus, scallop and shrimp risotto.
Rice a la llauna with grilled Iberian pork.
Seasoned á feira.
With squid and grilled black garlic aioli
With drops of meat reduction and basil mayo.
200g of aged beef, Monterey Jack cheese, bacon jam, confit tomato, arugula, and Big Club sauce. All served with potato wedges.
Served with a vegetable stir-fry and potato.
220g of beef matured 40 days on tempura vegetables, mayo-kimchi and barbecue teriyaki.
180g of old beef with pickled egg yolk on slices of toasted bread.
Balfegó bluefin tuna tataki on a mesclun base, fried corn nacho and KOALA guacamole.
With a bed of smoked avocado and our KOALA sauce, accompanied by Prawn bread.
Kimchi béchamel, extra scallop from the Galician estuaries and pickled vegetables