Oyster Bar ‘Del Sol’ & French oysters freshly shucked, served with passion fruit
ceviche or galangal horchata.
Cold cuts & cheese selection: Curated by Ricard, accompanied by a variety of crackers,
grissini, and breads.
Shellfish station: Cockles with a sherry aroma, mussels with ‘salpicón’, clams in green
sauce, razor clams with salicornia, and natural ‘cañaíllas’.
Zucchini skin with seabass rillette and tartar sauce.
Wild cuttlefish bonbon with parsley and lemon.
Brioche with coastal anchovy and truffle butter.
Toast with cured beef, confit boletus, feta cheese, and arugula.
Tomato tartare cone with dried tomatoes, basil, and Parmesan foam.
Croissant with steak tartare, potatoes, and winter truffle.
Prawn with herring caviar and horseradish crème fraîche.
Cod fritter with miso emulsion.
Iberian ham croquettes.
Lobster salpicón with seasonal vegetables, dried cherry tomatoes, herbs, and flowers
Roasted suckling lamb with potato and black truffle parmentier, sautéed wild
mushrooms, and roasting juices
Chilled citrus soup with dill, yogurt, and extra virgin olive oil
Surprise nougat ball with lemon cream and coffee
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)