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SOPA ''WONTOLLINI”
Mortadella - hot and sour hen ́s broth - shiitake - aliso flowers.
Boiled.
18€
DONA CHINA FRITA Y PAN DE GAMBAS
Aguamole sauce - tangerine sweet and sour sauce - passion fruit.
1unds.
6.5€
LA PASTA DE LA RESACA EN VERSIÓN ALTA COCINA: PASTA FRÍA A LA CARBONARA CON POLLO FRÍO DEL DÍA ANTERIOR
Fettuccine.
Cured egg yolk - korean cold fried chicken - acidulated Gochugaru Glaze - guanciale - pecorino - thai basil.
Boiled and rested in cold.
24.5€
EDAMAME
Seared over charcoal-fired wok - homemade furikake - fried ginger - fresh yellow chili ajada sauce.
11€
COCIDO HONG KONG MADRIZ
(2014-2022)
Ropa vieja - fried chickpea - acorn-fed iberian ham broth - black garlic aioli - purple potato.
Steamed.
2unds.
22€

+1 extra

12€
HUEVOS FRITOS CON MORCILLA
[2009-2022]
Crispy “puntilla” - sweet chilli pig ear.
Steamed.
2unds.
24€

+1 extra

12€
CERDO AGRIDULCE CON GAMBAS Y PIÑA
24 hour roasted Duroc pork rib with vine shoots - tamarind sweet and sour - grilled pineapple tartare - white prawn Har Gau.
Steamed. Fried. Har Gau.
2unds.
22€

+1 extra

11€
CENTOLLO WILLY FOG: DE DONOSTI A SINGAPORE
Stewed spider crab “a la donostiarra”- sheep’s butter hollandaise gratinated with txakoli - Pimentón de la Vera. Steamed. Crystal.
Steamed. Crystal.
2unds.
24€

+1 extra

12€
LANGOSTINO5 CON MAYONESA CALIENTE
1. King prawn - garlic tom yum stir fry.
2. Thai suquet - Pimentón de la Vera - coconut milk.
3. Tempered "quisquillas".
4. Crispy baby shrimp tortilla.
5. Sautéed chilli peppers oil - blue belly prawns.
Steamed. Rolled Har Gau.
2unds.
24.5€

+1 extra

12€
TORTILLA BÈI TAN ZUO SĪ CON ERIZO
Dumpling filled with confit Galician potato – sea urchin – Shaoxing wine and Gochujang – quail egg yolk – sweet and spicy roasted peppers salad – brioche.
2unds.
20€

+1 extra

10€
MOLLETE AL VAPOR DE PINTADA
Thai curry stew - guajillo chilli - bergamot and mandarin - butter.
Steamed bao. Knocked off fermentation.
2unds.
18€

+1 extra

9€
BAO BOLOÑESA KOREANA
Deer - venison chorizo - gochujang - 24 month parmesan - homemade sriracha.
Steamed bao. Knocked off fermentation.
2unds.
24€

+1 extra

12€
PIZZA 3 COCCIONES. MARGARITA PEKINESA.
Tomato-hoisin sauce - 24-hour braised and lacquered pork belly - cheddar mozzarella - pickled cucumber, scallion, and shiso pesto.
18.5€

+ extra de trufa

12.5€
RAPE
Flame-seared monkfish in the wok – pak choi – enoki mushrooms – guanciale barbecue glaze – yellow chili pepper.
39€
ARRABBIATA CHINESCA
Tagliatelle. ''Al dente por fuera''.
Homemade chilli garlic - basque chilli pepper - cherry tomato - carabinero - lemongrass oil.
Boiled. “Frito-so-frito” wok.
28€

+1 extra

15€
SOFT SHELL CRAB
Wok-fried and glazed soft-shell crab in its own juice - peppers from around the world - grilled mushrooms - kalamansi.
30€
RODABALLO GONG BAO
Turbot stewed for 30” in a broth made from its bones, seasoned Sichuan-style with cashews - water chestnut and chargrilled bimi over vine shoots.
32€
ROLLITO DE PRIMAVERA SUFLADO
Grilled chorizo criollo – bamboo – lotus root – creamy morita chili chimichurri.
18€
CHEUNG FUN DE VACA RUBIA
XO sauce – Wagyu cecina – white veal Yunnan velouté.
24.5€
ARROZ 5 DELICIAS
Jasmine rice in two textures - heritage free-range eggs - Joselito ham - bottarga - baby peas - house-fermented kimchi.
24€
PINK PUNK KAKIGORI
Bergamot and lychee – whipped mascarpone cream, oolong tea and vanilla – sour cherry coulis – fairground marshmallows.
Shaved ice.
1unds.
16€
SPICY THAI MANGO KAKIGORI.
Sudachi and sansho pepper - gratinated kaffir lime meringue - caramelized popcorn - flowers.
Shaved ice.
1unds.
16€
PASTEL FLUIDO CHOCO BLANCO Y YEMAS
Tom kha - cayenne - galanga.
1unds.
18€
CHURROS MEXICANOS
Xoco Caramel Brulée Satay - Toasted dark Xoco in the wok - ginger - lemongrass - peanut.
1unds.
14€
ECLAIR DE LOS BOSQUES
Shiitake and shimeji namelaka - Chinese five-spice salted caramel - hazelnut and chocolate ganache - ponzu and butter.
2unds.
14€
"FLAN CHINO MANDARÍN" DE GOFRE
Frozen yogurt popcorn - grilled salted caramel mousse - finger lime.
1unds.
14€
MELÓN CON JAMÓN
Green shiso gin - lime - melon - green Chartreuse - jabugo essence - triple sec.
16€
CHICANO XO
Bourbon jalapeño - Aperol green apple - Amaro rosemary - calvados - oxalis.
16€
BELLINI ALBINO
White peach - bergamot - kaffir lime - champagne - paniculata flower.
17€

Mocktail: 13€

BOLA DE DRAGÓN BALL Z
Mezcal - Aperol - yellow Chartreuse - chipotles - rice vinegar - tangerine orange.
16€
NEGRONI ANDALUZ
"DE MIL AÑOS"
Aged gin in oloroso - Campari - sherry vermouth - P.X. - calamundin - dried chillies.
16€
BOMBÓN DE
LICOR Y TRUFA
Truffled cognac - Cynar - Punt e Mes - Amaro - chocolate.
18€
KAIPIRINHA BOLA
DE NIEVE
Cachaça - vanilla - lulo - lime - tangerine orange.
17€

Mocktail: 13€

SIN UMAMI NO HAY PARAÍSO
Tequila - pandan - turmeric - coconut - coriander.
18€

Mocktail: 13€

“WILLY TONKA”
UN OLD FASHIONED NO TAN OLD
Bourbon - tonka - pear.
16€
CAPRESE
Tomato - mozzarella - basil - gin - green Chartreuse - oil.
16€
DRY MARTINI "GILDA"
Japanese gin infusion - piparras infusion - piparras oil - olive sphere - niboshi.
18€
ICHIGO TO YUZU UMESHU
Spicy vodka - oleo saccharum strawberries yuzu - chipotles - yuzu foam - umeboshi.
17€

Mocktail: 13€

NEGRONI 0,0
Smreka gin - kombucha vermouth - Campari XO 0,0%

Mocktail

FESTIVAL 360º
Tasting menu for one person. Only available if chosen by the entire table. VAT included.
165€