ON DEMAND…
- Ajoblanco "almond cream", with Roset smoked eel, grapes and toasted almonds
- Sea bass and shrimp tartar with cream Fraîche
- Balfego tuna loin tartare with a base of avocado and ajoblanco
- Tarragona prawn carpaccio with strawberry and pine nut vinaigrette
- Balfegó tuna belly, creamy beans with raifort, black sesame and pickled cucumber
- Tomato textures with Rosset eel tartare and cod brandade
- National Lobster salad, with avocado and parmesan shavings
- Grilled octopus, miso dewlap with smoked aubergine purée and chopped onion
- Popets de Cambrils saltejats amb all i julivert
- Sauted mushrooms with baby squid and crayfish
