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Amuse Bouche
Gazpacho Mary (Bloody Mary gazpacho)
Oyster, lime ponzu, spring onions and cured quail egg yolk
Starter
Red shrimp marinated and tempered in its juice with raw hazelnut
First Course
Red tuna with caramelized vegetable marmalade, edamame and soya sprouts
Second Course
Aged Galician beef tenderloin in its juice, green asparagus and flama peppers
Dessert
Red fruits, kefir yogurt ice cream with lime and coriander slush
Service description
The Chef will contact you to agree on the time of arrival and changes to the menu as per your preferences, and to learn about your kitchen and equipment, as well as about any dietary restrictions, to ensure the best possible experience. When the date comes, the Chef will arrive at the agreed time with all the necessary ingredients, will prepare and serve the meal, and clean the kitchen in the end. By José Ángel González
