TERRITORY MENU WITH WINE PAIRING

APPETIZERS

• Selection of seven proposals from Chef Quach

STARTERS

• Sant Carles prawn with imperial Iranian caviar Beluga 000 and almond milk
• Pea tears with ‘espadrilles’
• Grilled Tarragona crayfish with sobrasada
• Roset eels with candied egg yolk and artichoke cream

FISH

• Fish market with beurre blanc and tender onion in tempura
• Grilled lobster with seafood juice and shrimp pancake

DESSERT

• Red Fruits Textures
• Creamy coconut with hanut pistachio praline and mango sorbet