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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



• 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