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Amuse

Venus clams in lemon, parsley and garlic

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Starter

Traditional salmorejo with a twist quail egg and salmon caviar

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Main

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Tiger prawns and carabiner topped seabream
Asparagus mix, confit tomatoes, pil-pil sauce

or

Blonde Galician entrecote steak
Caramelized onion, double fried crispy potato wedges, pan fried spinach

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Dessert

Marbella cake
Chocolate selection and orange textures

or

Almond cake with strawberry mousse and fig compote

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