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Olive oil coca bread

• Pre-heat the oven at 180 degrees.
• Place in the oven and bake for 4 minutes until you get a golden-brown crust.
• Add some extra virgin olive oil glaze.

 

Kale salad, mixed Valencian citruses, three tomato dressing, nuts

• Toss the chilled kale with two-thirds of the tamarillo dressing.
• Season with sea salt.
• Plate it in a shallow rimmed bowl in a ring shape, leaving the middle empty to add the tomato jelly.
• Scatter the citrus mix and caramelised nuts over the kale.
• Add the tomato jelly to the centre of the bowl.
• Dress the salad with the remaining tamarillo sauce.

 

Beef cheeks, red curry stew, coriander, mint, coconut foam (GF)

• Heat a large pot with hot water.
• Place the bag with beef cheeks in hot water and simmer for 10 minutes on low heat.
• Place coconut bechamel in the bag in hot water and simmer for 3 minutes on low heat.
• After 10 minutes, take out the beef cheeks, being careful not to scold yourself.
• Cut open the beef cheeks bag and place the meat and the sauce in a small pot for 3 minutes, cooking on medium heat.
• Plate the beef cheeks in a shallow bowl, add the salted peanuts around the plate and place the herbs on top.
• Plate the coconut bechamel separately in a small ramekin- or pour it on top if you prefer!

 

Stone bass ceviche, dried corn, kafir lime, tiger milk, sweet potato (GF)

• Put the stone bass into a small mixing bowl, add a teaspoon of sea salt and mix for about 3 minutes.
• Squeeze the lime and toss for a further 2 minute.
• Add one-third of the red onions to the mix and pour over the tiger milk.
• Once the tiger milk is in, mix until all the ingredients are well distributed.
• In your chosen serving bowl, plate the sweet potato in the centre as a base.
• Take the stone bass and place it on top, attempting a mountain formation.
• Pour the tiger milk mix around the bowl.
• Sprinkle the crispy corn around the dish.
• Gently place the remaining onion on top of the fish.
• Finish by drizzling the coriander oil around the tiger milk.

Ribeye with chimichurri

• Bring the rib eye to room temperature by taking from the fridge 45 minutes before cooking.
• Season it to your taste and massage a little olive oil on either side.
• Preheat a grill pan to very high heat and cook the rib eye for 3 minutes on each side. Remove the meat and let it rest on a plate for 5 minutes.
• For a medium-rare, turn the stove on high heat and cook for 45 seconds on each side. If you want it medium, cook it for 1 and a half minutes on each side.

 

Grass-fed Cornwall Tomahawk, 40 days aged for the oven.

• Bring the Tomahawk to room temperature by taking from the fridge 1h 30 minutes before cooking.
• Preheat the oven at 180 degrees and heat a grill pan to a very high heat
• Season the meat to your taste and massage a little olive oil on either side.
• Seal the four sides of the tomahawk in the plan, for 3 minutes on each side -We recommend using tongs to avoid burning yourself
• Remove the meat from the pan and place it in the oven.
• For a medium-rare, cook 15 to 17 minutes and for medium, cook it for 20 minutes.

 

“Charcoal” Iberian Presa, Jerusalem artichoke purée (GF)

• Remove the Iberian presa from the fridge 15 minutes before starting to cook.
• Heat a grill pan on very high heat, then cook the meat for 2 minutes on each side.
• Rest the meat for 2 minutes.
• Pour the Jerusalem artichoke purée into a saucepan and heat through on a low heat for 2 minutes.
• Serve the meat on a nice serving plate.
• Pour the puree into a ramekin and add the artichoke crisps on top.

 

Black ash rice

• Remove the Iberian presa from the fridge 15 minutes before starting to cook.
• Pour the stock into a pan and bring to the boil.
• Preheat another pan, then add pre-cooked rice, heat through for a couple of seconds, then pour in the hot stock.
• Cook for approximately 4 minutes on medium heat, stirring to achieve a creamy texture.
• In the same moment, heat a grill pan on very high heat, then cook the presa for 2 minutes on each side.
• Rest the meat for 2 minutes
• Carve into approx 1 cm slices and place in the bottom of your chosen dish
• Plate rice on top
• Sprinkle the crispy ash over the rice
• Add the truffle jelly on top
• Sprinkle the white ash on top to finish the dish.

Smoked mussels’ “bravos”, crispy seaweed (GF)

• Heat a large pot of water
• Simmer the bag of mussels in hot water for 8 minutes, on a low heat
• Place the salsa brava in a saucepan, and cook on low heat for 3 minutes
• Toss the mussels with the sauce and plate them in a bowl
• To add a final touch, sprinkle the seaweed on top

 

Wood-grilled baby gem (GF)

• Bring the butter to room temperature before starting to cook ) before starting to cook
• Pre-heat a frying pan on high heat.
• Add a teaspoon of olive oil and place the baby gem in the pan, cook for 1 ½ minutes on each side, starting from the outer side.
• Once they’re hot, remove from the pan and with a basting brush, add the butter on the inner side of each.
• Place on a flat plate

 

Braised cauliflower, garam masala, hazelnut praline, red chilli (GF)

• Pre-heat the oven at 180º for 5 minutes.
• Place the cauliflower on an oven tray and cook for 5 minutes.
• Remove from the oven and plate it.
• Cover the cauliflower with the praline and sprinkle the hazelnuts, chillies and garam masala on top.

 

Grilled asparagus, charcoal chilli sauce, burrata, almonds (V)/GF)*

• Pre-heat a frying pan on high heat with a teaspoon of olive oil
• Fry the asparagus for two minutes.
• Place the asparagus in a long flat plate and cut the mozzarella in four pieces and put them on top of the asparagus, pour the charcoal dressing over the asparagus and sprinkle some flaked almonds

 

Aioli

• Serve in your favourite ramekin

Chocolate slates

• Use the praline as a base and sprinkle the hazelnuts on top.
• Place the brownie pieces and bourbon jelly next.
• To finish the dish off, place the chocolate and carbon slates and the mint leaves on top.

 

Rice pudding

• Heat a pan with boiling water.
• Place the bag in hot water for 4 minutes
• Pour the mix over your favourite plate
• Sprinkle some granulated sugar on top to caramelise with a blowtorch or 4 min on a grill oven on 200o

Arros QD