VANGUARD

Kimchee and Shrimp Croquettes

with red tuna sashimi

Avocado Cannelloni

filled with shrimp, toasted garlic, wakame mayonnaise, and fried plantain.

Black Rice Risotto

with parmesan, aioli, and Katsuobushi.

Burrata Salad, Tomato Tartare, Lettuce Mix over Corn Crisp with Pepper Vinaigrette and Walnuts

Tartare of Striped Fish and Carabineros on Brioche Bread

Served with harissa mayonnaise, onion ash, and crispy leek.

Mango Salmorejo

with crispy bacon, extra virgin olive oil, and wakame seaweed

Glazed Donut

With Iberian cheek, payoyo cheese cream, and smoky ash.

Low-Temperature Iberian Pluma (180g)

paired with pumpkin sobrasada and sun-dried tomatoes, fig jam, smoked ash, and plantain.