OLIVUS
- GUSTATIO
- A Tribute to Catalan Cuisine
– Thyme consommé, potato and thyme foam
– Crispy fuet sausage, hollandaise sauce, and Iberian pork jowl
– Grilled bread sandwich, roasted hanging tomato, tomato jelly
- Roman aperitif: crispy sea moss, white prawn
- garum Our Olive
- RIFT VALLEY
- Briwat in Textures:
– Liquid chicken stew fritter
– Crispy with chicken liver mousse, chicken skin, and honey
- Our Moroccan Salad:
– Beetroot meringue and fresh cheese cream
– Beetroot, apple, and black olive foam cocktail
SAILING OUR SEAS- Confit cod with cod cream and beans, cod foam and hanging tomato
- Romesco of red prawns from Tarragona
- Duck with trotters, chickpea cream and garum APICI VI:II:V
FISHFresh fish with artichoke cream, glazed artichoke and artichoke chips.
- MEAT
- Tajine of marined venison with species, sweet potato, beetroot and orange blossom water.
- PRE-DESSERT
- Textures of the Rif: citrus fruits, yogurt, red berries and ginger
- DESSERT
- Amlú cream,almond ice cream and caramelized pear.
95€ VAT included
cellar not included
Wine pairing option 70€
Bred service 3’50€
MARE NOSTRUM
- APPETIZERS
- Chef Quach’s selection of 10 appetizers
- STARTERS
- Almond cream from Riudoms, Delta molluscs, olive gel and seaweed air
- Sea bass marinated in garum,pumkin and caviar.
- Squid ravioli in its ink with slow-cooked Iberian pork jowl.
- Scallops with foie cream and mushrooms.
- King prawns from Sant Carles de la Ràpita with garlic and pepper
- Crayfish with beef tripe.
- Creamy rice with red shrimp from Tarragona
- Blue lobster, artichokes glazed with toasted butter, garum and caviar
- PRE- DESSERT
- Infused peach soup with herb Luisa, iogurt foam, pasion fruit ice cream.
- DESSERT
- Amlú creamy, almond ice cream and caramelized pear toffe.
125€ VAT included
cellar not included
Wine pairing option 90€
Bred service 3’50€
