Starters
(choose one)Huevo 64
Egg slow-cooked at low temperature, served on a bed of golden potatoes, topped with shavings of Iberian ham and a veil of truffle that enhances its deepest aroma.
Canarian Octopus
Tender octopus tentacles cooked at low temperature, infused with basil oil and smoked paprika. Served with wrinkled potatoes, a touch of red mojo, and a delicate squid ink mayo for a creamy marine note.
Main Courses
(choose one)Salmon with Culis
Grilled salmon, seared to perfection, on a bed of soft potatoes. Wrapped in a warm leek and saffron culis, topped with garlic-sautéed zucchini for an aromatic finish.
Iberian Secreto
Premium cut of Iberian pork, cooked low and slow to retain its tenderness and flavour. Served with fire-sautéed vegetables, crisp shoestring potatoes, and a rich demi-glace for depth and balance.
Bife Ancho (Angus)
Grilled Angus beef, bold and juicy. Served with fire-sautéed vegetables, crisp shoestring potatoes, and a rich demi-glace that brings harmony and intensity to the dish.
Dessert
Raspberry Millefeuille
Delicate layers of caramelised puff pastry with light pastry cream and fresh raspberries. A refined and festive way to close the year.
Includes a welcome glass of prosecco + one drink (wine/beer/sangria/water).
Includes grapes and party accessories.
