TO SHARE
BRAISED BEET & FETA 250 g.
Thinly layered fire-grilled beets over a feta cheese and homemade Greek yogurt dressing, topped with candied walnuts.
AVOCADO CARPACCIO 200 g.
Thin slices of avocado with cilantro and pistachio emulsion.
ROASTED CAULIFLOWER 500 g.
Served over a pumpkin purée and drizzled with cheese and truffle sauce.
ROCK SHRIMP 180 g.
Crispy shrimp on fresh lettuce leaf with a mildly spicy dressing, finished with scallions and toasted sesame seeds.
GARLIC SHRIMP CASSEROLE 180 g.
With a touch of white wine, baby potatoes, and guajillo chili.
RIB EYE-WRAPPED ASPARAGUS 200 g.
Wrapped in Rib Eye slices and glazed with teriyaki sauce.
RIB EYE CARNITAS 200 g.
Slow-cooked crispy beef served with guacamole.
- THE BRANDS SHOWN HERE ARE THE PROPERTY OF THEIR CREATORS AND THEIR USE IS EXCLUSIVELY INFORMATIONAL.
- RAW OR UNDER-COOKED MEAT INCREASES THE RISK OF INTOXICATION IN SENSITIVE AND/OR ALLERGIC PEOPLE, RESPONSIBILITY RELIES ON THE CONSUMER.
- THE GRAMMAGE INDICATED ON EACH DISH INFORMS THE PORTION OF RAW PROTEIN IT CONTAINS.
- PRICE INCLUDES VAT.
- TIPPING IS NOT MANDATORY.
- WE ACCEPT PAYMENTS IN CASH, VISA CARDS, MASTER CARD AND AMERICAN EXPRESS.
- THE CARD PAYMENT DOES NOT GENERATE ANY COMMISSION.