‘Del Sol’ oysters, shucked to order-natural or with a ceviche dressing.
Artisanal charcuterie & cheeses: a selection curated by Ricard, served with assorted breads, grissini and toasts.
Raw Bar Station: tartares and crudos prepared à la minute by our chefs (beef steak tartare, tuna brioche, and Mediterranean red prawn tartare with savoury Chantilly and caviar)
WELCOME COCKTAIL
Courgette skin with beetroot, gribiche and fresh ricotta.
Cuttlefish mousseline quenelle with picadillo and chili crunch.
Brioche with coastal anchovy and truffle butter.
Artichoke heart stuffed with porcini and guanciale.
Confit tomato cornet with goat´s milk béchamel and za´atar.
Valencian clòtxina mussels in a vegetable salpicón with asparagus.
Vinaròs king prawn with herring roe and crème fraîche.
Salt-cod fritter with miso emulsion.
Iberian ham croquettes.
STARTER
Bresse poularde ravioli with black truffle, Parmesan and amontillado jus.
MAIN COURSE
Lobster with new pòtatoes, Champagne sauce meunière and herring caviar.
DESSERTS
Chilled citrus soup, dill, yoghurt and extra-virgin olive oil.
Turrón, lemon crémuex, almonds and coffee.
CELLAR Tomás Postigo blanco 2024 Pujanza Norte tinto 2021 Louis Roederer Collection 245 A.O.C Champagne
Menu + cellar : 220 € Menu+ cellar + free bar with Dj: 270 €
Doors open at 20h, when the cocktail and live stations will start. Approximate menu time will be at 21h.
(Los precios son por persona. El servicio de barra libre será hasta las 2.00 horas. Las reservas se puedes hacer desde www.habitual.es)
Making magic at the table is easier than you think.