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Cheese stones

Simply plate them and enjoy!

Seaweed, tomato salad (V/GF)

Open both bags and place the contents in a bowl.
Mix until the ingredients are well blended and serve in your favourite salad bowl.

Marinated blue belly prawns, “Quisquillas”

Open the bag and place the prawns on a plate.

Pour about a quarter of the marinade that is in the bag on top of the prawns.

Orkney scallop tartare, lime dressing, salty mango

Cut the avocado in two, scoop out the fruit, place it in a bowl and mash it with a fork.

Juice the lime and add the amount you wish to the avocado.

Season the mix with the Maldon salt to your taste.

Select the dish in which you’ll plate the tartare and add the avocado mix in a circular shape, roughly the same circumference as the scallop “sheets”

Open the scallop “sheets” and gently remove them from the package, with the paper.

Place the scallop sheets on the avocado, and gently remove the paper with a spatula or a knife.

Cut the piping bag containing the dressing and pour it over the scallops.

Sprinkle Maldon salt and chopped chili to your taste

Lychee foie gras, red berries (GF)

Decorate with the berries and sprinkle a tad of Maldon salt.

Accompany with the crackers

Quique Dacosta’s Eel and cherry rice (GF)

Simmer the broth in a saucepan.

In a separate saucepan, add the rice.

When the broth is about to boil, pour it into the saucepan containing the rice and turn the heat on to medium.

Stir vigorously for about 5 minutes until the rice “emulsifies” and has a mellow texture. Turn off the stove once this consistency is achieved.

In a frying pan, dry fry the eel for 45 seconds on the side of the skin and turn off the stove.

Plate the rice on your dish of choice, then add the eel with the side of the skin facing upwards.

Open the cherry caviar bag and with a teaspoon, clump them in little piles around the plate, creating little sections of interest around the plate.

Open the cherries bag and place them on top of each little pile of cherry caviar.

 

Scallop and cherry rice (GF) 

Simmer the broth in a saucepan.

In a separate saucepan, add the rice.

When the broth is about to boil, pour it in the saucepan containing the rice and turn the heat on to medium.

Stir vigorously for about 5 minutes until the rice “emulsifies” and has a mellow texture. Turn off the stove once this consistency is achieved.

Select the plate in which you’ll serve the rice. Place three of the scallops at the bottom and pour all the rice on top. Place the remaining three scallops on the top.

Open the cherry caviar bag and with a teaspoon, clump them in little piles around the plate, creating little sections of interest around the plate.

Open the cherries bag and place them on top of each little pile of cherry caviar.

Arros QD