Prawn tails with six spices in delicate soufflé, in panur flavoured with coconut, tempura, American bread flakes, with potato in strands of puff pastry, fried and served with two sauces: sweet chilli and honey
Light-spread prawns on spinach salad with diced mango, cherry tomatoes, mango vinegar, extra virgin olive oil on stuffed pancake base
Our seafood salad with sea bass, Argentinian prawns, calamari, red and yellow dates, olives and sundried tomato cream
Grilled octopus on potato cream with fragrant Iberian chorizo (Spanish sausage, not spicy) and crispy panur with capers
Great quality xxl cantabrian anchovies served with Normandy butter. Hand-peeled piquillo peppers stuffed with Russian salad
Puntarele salad topped with anchovies, cream of cherry tomatoes, burrata, extra virgin olive oil
Our interpretation of ceviche with Sicilian red shrimp, mazzancolla, holy cape, salmon, sea bream, seasoning with fruit vinegars and lime, delicate
Raw Puglian red shrimp with extra virgin olive oil, dates with burrata stracciatella and strands of wakame seaweed
Red Sicilian scampi tartare with Iranian caviar
Shellfish sushi: giant scampo, xl mazzancolla, Puglian reds, white scallo with yellow cherry tomatoes
Table complements
San Pellegrino mineral water
Barley
Sides on request, prices TBC