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Prawn, octopus, scallop and shrimp risotto.
Braised lamb with vegetables, accompanied by sweet and sour papaya, mango and pineapple sauce.
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.
Confit cod croquettes with vegetables accompanied by a smooth tartar sauce.
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.
Stir-fried vegetables with udon pasta, Japanese sauces, crispy onions, Mr. Corn, shrimp and prawns.
Shiitake and boletus risotto with galmesano and truffle.
Stir-fried vegetables with panko-coated chicken, udon pasta, red miso, crispy onions, and Mr. Corn.
With Spanish sauce reduction.
Rice a la llauna with grilled Iberian pork.
Seasoned á feira.
With squid and grilled black garlic aioli
200g of aged beef, Monterey Jack cheese, bacon jam, arugula, and Big Club sauce. Served with potato wedges.
Accompanied by wok of vegetables 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.
Marinated salmon with our dressing with a sweet touch on sliced avocado and very crunchy nachos.
Kimchi béchamel, extra scallop from the Galician estuaries and pickled vegetables