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FUSION KITCHEN

EXPLORE DREAM.  TASTE.
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LETTER

 

ONLY MIDDAY

Andalusian Club Sandwich with Free-Range Chicken, blueberry bread and bacon

Irish Black Angus Burger with Goat Cheese, Caramelized Onion and Old Fashioned Mustard

Ravioli stuffed with spinach with cherry tomato, burrata and basil

Chitarrine with atypical carbonara with red prawns and «guanciale»

 

TAPAS AND DELICATESSEN

Andalusian ajoblanco with smoked octopus cubes, Pedro Ximénez onion and crunchy corn

Prawn in black tempura with mayonnaise with sherry sherry

Shrimp omelette from Sanlúcar «on the move» with potatoes and slices of smoked tuna

Cod confit with Pil-Pil colorá butter with bakery potatoes and creamy egg

Grilled squid with vegetables and seaweed sautéed with soy and chorizo powder

Andalusian salad with shrimp carpaccio

Fresh pasta cannelloni stuffed with oxtail and Idiazabal cheese au gratin in cardamom béchamel

Iberian ham croquettes in goat cheese cream and tomato jam

Low-temperature Iberian pork cheeks marinated with spices mashed in parmentier foam

 

FROM OUR PANTRY

Acorn-fed Iberian ham

Selection of acorn-fed Iberian sausages (loin, salchichón, ham, chorizo)

 

«BAR À FROMAGE»

Gourmet selection of Iberian and Andalusian cheeses

Selection of French cheeses

 

PAELLA AND RICE (minimum 2 people)

Valencian paella

Senyoret rice

Black rice with squid, prawns, garlic, cauliflower

Sabater rice

Mixed seafood, meat and Iberian paella

 

WITH AIR TO SEA ...

Red tuna tenderloin in nori seaweed tempura with wasabi mayonnaise

Fish friturita from the market - According to the market offer: caella, red mullet, sardines, pijotas, sourdough ...)

Monkfish fillet wrapped in "guanciale", purple potato cream, foie gras escalopin and truffle

 

MEATS AND MEATS

Cow tataki with candied shiitake mushrooms and miso mayonnaise

Creamy lamb shank with baked potatoes and rosemary

Duck breast confit with cranberry sauce, honey and port

Crispy pork belly cooked at low temperature with Pak Choi and Kimchee sauce

 

HEALTHY… VEGAN… VEGETARIAN

Vegan beet and raspberry gazpacho with tofu granita, olive powder and pumpkin seeds

Fake vegan aubergine moussaka with potatoes and lentils

Moroccan-style black quinoa and bulgur tabbouleh

Spinach and chickpea meatballs in coconut milk and curry

Fresh Italian burrata with Torta de Inés Rosales, anchovy pesto and tomato cocktail

Seasonal vegetable crudité with vegan aioli

Mixed salad with seasonal vegetables

 

SWEET MOMENTS…

Sevillian “Torrija” in the style of Gusto with coconut ice cream and chocolate bath

Baked New York cheesecake with dulce de leche

Taste Tiramisu

White chocolate mousse with passion fruit gelée

Carrot-Cake with lemon cream

Panna cotta with strawberries in balsamic vinegar of Modena and crumble